Alsace Riesling Beblenheim Domaine Trapet 2016

Located in Riquewihr, Domaine Trapet incarnates Andrée Trapet’s Alsatian roots and Jean-Louis’ Burgundian knowledge. Taken over by Andrée in the early 2000s, the 14 hectares include four grand crus: Sonnenglanz, Schoenenbourg, Sporen and Schlossberg, as well as plots around Beblenheim, Zellenberg and Hunawihr. Like in Burgundy, the vines are looked after using biodynamic practices with Demeter and Biodyvin certification. Since 2021, the plots of vines have been staked. Pierre and Louis Trapet create elegant, fine wines that were carefully vinified sometimes using maceration techniques and long ageing. A distinctive expression of the Alsace wine landscape, the wines are precise, flavourful and deeply rooted in the terroirs from which they come.
Pierre joined the team in 2017, followed by Louis in 2018, bringing with them new energy and a taste of experimentation. The vines, which are now staked, benefit from attentive work in the vineyard and a respectful approach the natural balance found there. In the winery, the family adapts their work and ageing time to each terroir, with a particular penchant for macerated wine. The Trapet style charms with its elegant, precise and deep wines, where the freshness, finesse and minerality of Alsace’s great terroirs shine brightly.

Andrée expresses the passion she has for her vineyard thus: “My duty and passion for getting the best from these vines that reveal so much of the place they grow is fundamental and irrepressible”. Exposed to the south-east, the Beblenheim vines date from around 50 years ago. This cuvée is made of 100% Riesling, planted in a very chalky terroir. The surface area is minimal (just 1 hectare), producing just 5,000 bottles. The vines have been grown biodynamically since 2003, and the grapes are harvested by hand. In its youth, this wine gives off floral and citrus aromas. As it ages, hints of minerality and honey come through. On the palate, it is full and rich. Serve cool (11-12°C). You can enjoy this wine now or wait a few years for it to develop slight petrol notes. Pair with seafood or a delicious coq au Riesling.