Domaine Trapet is located in Gevrey-Chambertin, Burgundy. The domaine holds 16 hectares of vineyards cultivated according to organic and biodynamic principles, certified by Biodyvin in 1998 and by Demeter in 2005.

Jean-Louis Trapet manages the winemaking process at the domaine. His wines are wonderful and impressive, with superb concentration and a sense of energy.

The top wines of the domaine are Chambertin Grand Cru, Latricières-Chambertin Grand Cru and Chapelle-Chambertin Grand Cru. The Chambertin Grand Cru 2020 scored 96 - 98, the Latricières-Chambertin Grand Cru 2020, and the Chapelle-Chambertin Grand Cru 2015 scored 95 - 97 by the Wine Advocate.

Robert Parker’s tasting notes on the Chambertin Grand Cru 2020: “The king of the cellar is the 2020 Chambertin Grand Cru, a magical wine in the making that unwinds in the glass with aromas of cherries, blackberries, rich soil tones, espresso roast, rose petals, licorice, oyster sauce and dark chocolate. Full-bodied, layered and multidimensional, it's seamless and complete, with huge concentration, lively acids and rich, velvety tannins, concluding with a long, resonant finish. Well-connected and well-heeled readers will derive immense pleasure in comparing the 2020 with the 2019 and 2018 renditions several decades from now.”

At the helm of Domaine Trapet is Jean-Louis Trapet assisted by his wife Andrée Trapet. The domaine is assisted by Pierre Masson in biodynamics.

The roots go back to 1870 when Arthur Trapet founded the domaine.

In 1993, Domaine Trapet Père & Fils was divided into Domaine Trapet and Domaine Rossignol-Trapet. Jean-Louis Trapet is the cousin of the Rossignol-Trapets.

Domaine Trapet also owns some grand cru vineyards in Alsace, though the main focus remains on Gevrey-Chambertin.

Jean-Louis Trapet, assisted by Francois Bouchet, converted vineyards to organic and biodynamic farming in the 1990s. The vineyards of Domaine Trapet were certified by Biodyvin in 1998 and by Demeter in 2005. Jean-Louis Trapet was an early pioneer of biodynamics and minimizing sulphur.

The grapes are partially destemmed, given a cool pre-fermentation maceration and fermented. Depending on the cuvée, 30 to 75 percent of new oak is used for maturation.