Jean-Louis Trapet said that the frost affected the wines in Chambertin and Marsannay, but not really the other appellations. With the rain at the beginning of the season, the vineyards had to be worked manually. Additionally, there was mildew that weakened the vines. As a result, the first half of the season was quite difficult. However, with the favorable second half of the year, things went differently, and once again this estate has come up with some of the most brilliant wines in Burgundy.
Harvesting began around 27-28 September, and a significant triage of the grapes was necessary. Fermentations included some whole clusters, and there was very little chaptalization — only enough to prolong fermentations. Malolactic fermentations were late here, as is usually the case.
2016 Bourgogne Chardonnay
The Bourgogne blanc includes the white grapes harvested in Marsannay. The wine is steely and fresh with apply fruit. (87-90)
2016 Bourgogne-Passetoutgrains A Minima
This is Trapet’s wine made without the addition of sulfur until just prior to bottling. As with all Passetoutgrains, the wine is a mixture of Pinot Noir and Gamay. It shows fresh cassis aromas and flavors with lightness on the palate and a pleasing bitterness on the finish. (86-89)
2016 Bourgogne Pinot Noir
Cassis marks the nose of the Bourgogne. The mouth shows cassis and strawberry fruit that seem almost sweet for their ripeness. The wine has very good acidity, freshness, and energy. (86-90)
2016 Marsannay
As I mentioned above, Marsannay was very seriously hit by the frost, so there’s little of this wine to go around, but it is one of the most impressive wines I’ve ever experienced from that village. The dark berry fruit is deep, pure, and crystalline, making for a delicious wine. (90-93)
2016 Gevrey-Chambertin
The Gevrey is dense, pure, and precise in its dark fruits. The wine has great depth, freshness, and crystallinity and good energy from its acidity. (91-94)
2016 Gevrey-Chambertin Ostrea
The Ostrea is from 2.50 ha of the estate’s oldest Gevrey vines. It is similar to the regular village wine but with greater density and there is also strawberry fruit here. The finish is notably long. (92-95)
2016 Gevrey-Chambertin 1er Cru Alea
In years of small yields, such as 2016, Trapet combines all its premier cru vineyards into one blend called Alea. The wine is even denser than the Ostrea, and it is is pure, balanced, and harmonious with penetration, energy, and tension to its strawberry and other red fruits. It’s quite and amazing premier cru. (93-96)
2016 Chapelle-Chambertin
Compared to the Alea, the Chapelle-Chambertin is closed, but it presents impressive dark fruit with a silky texture, depth and minerality. It is a classic and great Chapelle-Chambertin. (94-98)
2016 Latricières-Chambertin
The Latricières-Chambertin is energetic, although less so than the Chapelle-Chambertin and with greater roundness. It shows dark Latricières-like dark fruits and good concentration and precision here, as well as tannin for aging. (93-97)
2016 Chambertin
Trapet’s Chambertin was the third of the four unforgettable wines that I tasted from cask on my trip. Due to the frost and the subsequent mildew problem, half the harvest was lost, but what remained made a magnificent wine. With 40% whole clusters, the wine is pure, crystalline, and very long with fresh dark fruits. It is classic Chambertin and great Chambertin. (96-99)