The vineyard was created in the mid-17th century by the Fontemoing family, Libourne wine merchants who owned several other properties, including Château Canon. They were followed by the Giraud family, and at the end of the 17th century the wine was known as Pomerol-Giraud Cru de Trotanoy. The name Trotanoy comes from a characteristic of its exceptional terroir: a mixture of clay-gravel and clay soil. In dry, hot periods, the high proportion of clay would cause the soil to become rock-hard and difficult to work, earning it the name trop ennuy (too much trouble). In the 19th century, the domaine covered 25 hectares, but sales, splits and and inheritances reduced it to half this size by the late 1920s. After the war, Trotanoy was sold to the Pecresse family and then to Jean-Pierre Moueix in 1953.
About the cuvée
The property's vines, with an average age of 25 years, escaped the frosts of 1956, but many of them were weakened, and a vast replanting programme was initiated in the 1970s. As a result, the wines produced in the 1980s were lighter. Vinified using the same methods as Petrus, the wines are matured for 12 to 18 months in oak barrels, with a percentage of new wood that varies from 50 to 66% depending on the year. Unfiltered before being bottled, the wines present a remarkable richness and intensity, developing aromas of cherries and raspberries. Extremely consistent even in lesser vintages such as those of the 1970s, Trotonoy has now returned to its former glories and since 1995 has been snapping at the heels of Petrus at tastings.
The best vintages for Château Trotanoy :
2009, 2008, 2006, 2005, 2004, 2003, 2001, 2000, 1998, 1997, 1996, 1995, 1994, 1993, 1992, 1990, 1989, 1988, 1982, 1979, 1975, 1971, 1970, 1964, 1962, 1961, 1959, 1953, 1949, 1947, 1945
Consult price estimate table for: Château Trotanoy The information published presents current information on the wine concerned and is not specific to a certain vintage. This text is protected by copyright and it is forbidden to copy without prior written consent from the author.
General : The «bio» designation covers certified wines produced by biodynamic or organic methods, sustainably produced wines, and «environmentally friendly» wines that are not officially certified. These designations apply to recent vintages (the date of certification, if known, is specified in the estate description). See the blog article for more information on this designation.
Biodynamic : The «biodynamic» designation is used for all estates certified as using biodynamic methods, as verified by one of the two official bodies, Demeter or Biodyvin. All wines produced by biodynamic methods are also certified as organic. This designation applies to recent vintages.
Organic : The «organic» designation covers all estates certified as using organic methods, as verified by one of the bodies approved by the Ministry of Agriculture, such as Ecocert. This designation applies to recent vintages.
Sustainable : The «sustainable» designation covers all estates certified as using integrated or High Environmental Value (level 3 Environmental Certification) techniques. This designation applies to recent vintages.
Evironmentally friendly : The «environmentally friendly» designation refers to estates practising environmentally friendly wine-growing techniques, but that have not opted for certification or who are still in the process of converting to organic agriculture or biodynamics. These estates may have adopted biodynamic principles (non-certified) or simply no longer use chemical products. This designation applies to recent vintages.
Natural : Wines which are produced without any added sulfur (or almost any) and with no other inputs. However, given that there is no official body to issue the natural wine label, it is based on winemakers’ statements. This designation applies to recent vintages.