Tasted at the domaine with Mme Trapet in May 2011 this Gevrey grand cru is aged 50% in new oak and 50% in one year old barrels. The domaine pursues bio-dynamic viticulture. Largely closed on the nose. Intense, crunchy red berry fruit with a tannin impact. Refined mineral finish and then a second wave of fruit appears. Needs another 4 years to fill out. All the materials are there for a fascinating wine in 10 years time. Photo shows Jenson and Mme Trapet discussing the finer details of how to produce top quality grands crus.
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