Domaine Rossignol-Trapet, Gevrey-Chambertin, Vieilles Vignes, Côtes de Nuits, Burgundy, France, 2023

Producer Profile

The 14ha Domaine Rossignol-Trapet was created as recently as 1990 when the original Louis Trapet vineyard holdings were divided between his daughter and son-in-law, Jacques Rossignol.

Since then Jacques’ two sons, Nicolas and David, have gradually taken over the reins of the business, and the domaine has been certified 100% biodynamic since 2004. With vineyards spread equally across Village, 1er Cru and Grand Cru holdings in Gevrey Chambertin, the domaine offers a fascinating insight into the sheer variety of flavours that this famous Burgundy village can muster. They prefer to harvest later and use less new oak, as their aim is to achieve fruit ripeness rather than oak dominance. Purity of fruit and freshness are the hallmarks here.

Viticulture

Rooted in Burgundian tradition yet embracing modern practices, the Domaine has been fully biodynamic since 2004, using plant-based preparations and natural methods to strengthen vines and preserve biodiversity. Certified by Ecocert and bearing the AB organic label, their approach prioritises environmental respect, soil health, and vine balance through careful pruning, green harvesting, and high-density planting, ensuring optimal grape maturity and quality.

Winemaking

All grapes are hand-picked by the same skilled team each year, ensuring only the ripest and healthiest fruit is selected. Whole bunches are transported in small cases to the winery, sorted, and placed into vats by gravity, with 60–100% de-stemming depending on the vintage. Fermentation with native yeasts occurs in stainless steel tanks, followed by maceration lasting 15–25 days and gentle pneumatic pressing. Wines are aged for 12–18 months in French oak barrels, around 30% new, to enhance structure and finesse without overpowering the fruit. Natural clarification is used, avoiding filtration where possible, and bottles mature horizontally in the cellar for optimal ageing.

Tasting Note

Concentrated red and black fruits—blackberry, cherry, and hints of violet. The palate is generous and rounded, supported by polished tannins and a vibrant mineral streak, suggesting great complexity ahead.

Food matching

Braised beef cheeks, or wild mushroom tart.