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The definition of a fine, dry Riesling. More info
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.
Riesling Beblenheim Trapet serve at a temperature of 12°C. It will pair perfectly with the following dishes: Daurade au citron, Coq au Riesling.
Peak: Drink until 2031
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.
Jean-Louis Trapet is an articulate man, at peace in a world where "men are mere mortals". And since wine is all about sharing and transmission, his great-great-grandfather's legacy, founded in 1870, has been kept alive.
Today he takes care of 15 hectares of vineyard, among the best-located in Gevrey. He is merely the custodian of this treasure: three grands crus (Chambertin, Chapelle-Chambertin and Latricières-Chambertin), two premiers crus (Petite Chapelle and Clos Prieur), Marsannay and Bourgogne.
Since 1995 the entire domain uses biodynamics: free of any harsh practices in the vineyard as well as in the cellars, which respects the natural balance of the wine. This approach is above all based on observation: to protect the vines while monitoring their growth and development. Maturating is a decisive stage at the Trapet domain: once the vinification is finished (with minimum intervention), the wines are taken down to the cellar and put in barrels to mature slowly over the winter months at their own speed.
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