Domaine Rossignol-Trapet

This domaine goes way back to 1990, as it is originally named as Trapet Domaine, later was divided between the family members. Today Rossignol Trapet has 13 ha, with 85% Gevrey Chambertin, with some vineyards in Beaune and rest in Cote du Nuits. Today the new winery is located at centre of Gevrey; where vineyard management is mainly biodynamic vine growing and winemaking.  Jacques Rossignol and his wife Mado Trapet created this estate, but since 1990, its operated by their sons Nicolas and David. This 1ha parcel of 40-year-old vines is protected from the wind and gets quite a lot of sunshine, which explains the ripe red cherry aromas. Tannins are soft and well-integrated with herbaceous notes and more pretty red fruit characters. It’s medium weight in style but very harmonious.

Madamme Rossignol-Trapet vineyard berries show fruit purity, expressions from the terrior. The wines are graceful, depth, finesse and elegance.  The plot and vineyard owners in Burgundy are well known to each other. They know each other families and history. This is particular the case for wine producers since most domaines and passed on generation to generation, and are indeed neighbours.

Madame Rossignol-Trapet explains that Trapet is a famous family name in Gevrey.  The name Rossignol´s comes mainly from Volnay. Its very important in France that owners, producers put their name on their labels, it carries direct recognition, plus the responsibility on how the wine tastes like.

Nicolas Rossignol-Trapet explained that he changed to sustainable management at the vineyards as he changed the style of winemaking.  Today the wines are produced from destem grapes of Pinot noir. This is so to sow more fruit brightness. During the winemaking process, malolactic fermentation is carried out depending on the vintage conditions, on general the 2013 vintage completed melolactic fermentation in March to April. While the percentage of new oak has increased in the winemaking for the Grand Crus, it is still preferred to use less than 40%, 25% for 1er cru and village level roughly 10% new French oak.  Melolactic fermentation is carried out to adjust the acidity in the wine, usually converting the harsh malic acid to softer lactic acids.

The cellar, which is partly subterranean, was built in 1983. A row of lights around the cellar walls indicate ground level. The water table lies almost immediately beneath the cellar, perhaps explaining the 95% humidity level. The domaine does not rack the wines off their fine lees after the malolactic conversion, which is always finished by the end of November. The proportions of new oak are unchanged in 2017, at around 25% for the premiers crus and 40-50% for the grands crus. Barrels, from François Frères, Rousseau and Chassin, are given a medium-long toast and dried for 36 months.

The climate in Burgundy has been changing of late, as global warming has affected the world. Year after year, many producers are saying the weather is getting warmer.  Usually to cope with this, the decision to harvest is crucial. The time to harvest in France is usually in the month of September but also mid October, there is still roughly, an average of 100 days between flowering at harvest (90-105). Decisions like too much sunshine, too much rain or even frost can be a problem, so producers keep a keen loook out for the weather pattern when it is close to harvest-time.

Too much sun can become a problem, so what is usually done, too many leaves are not removed from the vines. Decision like this are made , de-leaf the north and eastern part, but never the southern side. While Gevrey was not badly hit by hail compared to the Southern part of the district but the last few years were challenging for everyone. Spring was wet and cold in 2012 which did not actually helped flowering. From 1/4 of ha they harvested 50 kg of grapes 4 cases of wine was made, from another plot 1,4 ha only 5 barrels 11 hl were made, tiny quantities despite the high density, 12,000 vines / ha (0,8,x 1m).

They don´t work much differently in Beaune compared to Gevrey. Perhaps Beaune needs more ploughing and they work more on the soil. Being biodynamic means restrictions but you can still use sulphur and copper, but at minimum quantities.  The wines are of precision as from vineyards to wine cellars, the winemaking is superb.