Trapet Père et Fils — the wines we carry

Crafting wine in Gevrey-Chambertin across six generations since 1868, this estate has patiently expanded its holdings over the decades to reach its current size of 13 hectares. The current head of the domain, Jean-Louis, is soft-spoken and serene in demeanor, yet reveals a profound passion whenever the conversation turns to his vineyards. Biodynamic farming was introduced in 1996 to guide a winemaking philosophy anchored in the utmost respect for nature. Vineyard management follows strict biodynamic principles, entirely prohibiting synthetic fertilizers and chemical weedkillers. Embodying Jean-Louis's philosophy—"In biodynamics, the human role is simply to support the vines in growing steadily; with meticulous vineyard work and careful sorting, the grapes will naturally do the work to become great wine"—the estate regularly dusts the vineyards with powdered quartz to stimulate soil vitality, draw out plant energy, and cultivate robust vines naturally resilient to disease. The vines are trained in Guyot simple and Cordon Royal, undergoing severe debudding in the spring to restrict the harvest to deeply concentrated fruit. Many vines are of advanced age, and planting density is maintained at fewer than approximately 12,000 vines per hectare, reflecting a continuous effort to elevate quality through strict yield control. Harvesting is done entirely by hand, with sorting performed twice—first in the vineyard and again at the winery, where a team of fifteen meticulously sorts the clusters before destemming and the individual berries afterward. While destemming rates vary by vintage and appellation, averaging around 50%, the grapes undergo cold maceration in stainless steel tanks for two to three days. Alcoholic fermentation proceeds slowly over three to four weeks, beginning with pigeage in the early stages before transitioning exclusively to remontage toward the end. Following pressing in a pneumatic press, the wine is transferred to oak barrels for 15 to 18 months of aging. The proportion of new oak varies by vintage, typically ranging from 20% to 30% for Village-level wines, 40% for Premier Cru, and 50% for Grand Cru.

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