About
Domaine Rossignol-Trapet
Domaine Rossignol-Trapet is a well-known domaine in Gevrey-Chambertin, Burgundy. Domaine’s 14 hectares of vineyards are farmed biodynamically and certified biodynamic by Ecocert and Demeter. Brothers Nicolas Rossignol and David Rossignol are the winemakers.
The wines of the domaine are marked as fine, elegant and well-balanced.
The top wines of the domaine are: Chambertin Grand Cru, Chapelle-Chambertin Grand Cru and Latricières-Chambertin Grand Cru. The Chambertin Grand Cru 2011 scored 95, the Chapelle-Chambertin Grand Cru 2014 scored 94 and the Latricières-Chambertin Grand Cru 2013 scored 94 by the Wine Advocate.
Robert Parker’s tasting notes on the Chambertin Grand Cru 2011: “Tasted blind at the Burgundy 2011 horizontal tasting in Beaune, the 2011 Chambertin has a pure bouquet with wild strawberry, cranberry, animal fur and strong sous-bois aromas that are nicely defined, but lend it a feral quality that is intriguing. The palate is medium-bodied with crisp filigree tannins. This is tensile and focused with a sense of energy and poise that revs up on the gorgeous finish and leaves you crying for more. This is a great success for the domaine and is utterly sublime.”
History
Domaine Rossignol-Trapet has been managed by two brothers - Nicolas Rossignol and David Rossignol since 1990. They are following the business of their parents - Jacques Rossignol and Mado Trapet, who had founded the domaine after their marriage. The domaine is the union of the two famous vigneron families: Rossignols from Volnay and Trapets from Gevrey-Chambertin. Most of the Domaine Rossignol-Trapet vineyards are obtained from their families.
Approach
Certified biodynamic by Ecocert and Demeter
Domaine Rossignol-Trapet’s vineyards are farmed biodynamically with certification given by Ecocert and Demeter.
Weeds and synthetic products are not used in the vineyards. Harvesting is done by hand.
The sorting is done twice: first in the vineyard and then on a sorting table at the winery. The grapes are mostly destemmed, with some proportion of whole bunches, depending on the vintage. Then the grapes are cooled to 10-12°C, and the fermentation begins. The fermentation process lasts approximately 2 weeks.
Ageing is done in oak barrels for 14 to 18 months. The percentage of new wood is 10 percent for village wines, 25 to 30 percent for premiers crus and 50 percent for grands crus.