Chambertin Trapet Magnum 2005

Chambertin Trapet Magnum 2005

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£1,150.00
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  • Vinous rating 94
  • Robert Parker rating 93
Chambertin Trapet Magnum 2005
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HED37910

150 cl

13.5%
£1,150.00
Taxes included.

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Domaine Trapet Père et Fils is a seventh generation Gevrey-Chambertin estate and one of the largest holders of Chambertin. Their vineyards have been fully farmed under biodynamic principles since 1996 and were certified in 2009. This release is the 2005 vintage of the domaine’s flagship Chambertin, presented in magnum format. It’s a rich and rounded expression, revealing deep notes of dark fruits and liquorice, complemented by hints of mint, spices and mineral flavours. Ready to be enjoyed now.
94 Vinous
Deep, youthful red. Deep aromas of black cherry, dark berries and licorice, complicated by a hint of menthol (but no greenness), leathery and meaty nuances, and a faint liqueur-like warmth. Quite fleshy, broad and rich, with its dark fruit and mineral flavors conveying a distinctly spicy quality. This doesn't quite display the high notes of the 2008 but then it's a sunnier style of wine. Compellingly full in the mouth and evolving very slowly. Finishes sappy and very long, with serious youthful tannins that avoid dryness but could still use more time to round out. (13.25% alcohol; 38.5 h/h; 3.48 pH, 3.6 g/l acidity; vinified with 60% whole clusters, which Trapet described as a little high for him)
93 Robert Parker
The Trapet 2005 Chambertin comes from three (I am told) geologically distinct parcels. Bitter-sweet cherry, anisette, and mocha scent the nose. In the mouth this is undeniably expansive and rich, with complexities of gamey meatiness and humus mingling with its sweet berry fruit. Whether it is some negative synergy with the barrel or just the result of recent bottling, I find a slight sour streak in the finish. But a small (and hopefully fleeting) blemish can be easily hidden amid such folds of fruit, viscosity and abundant, fine-grained tannin as are on display . This is perfect for those who want a friendly bear of a Burgundy they can hug – preferably in around ten years’ time.
- David Schildknecht

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