Gevrey-Chambertin Ostrea

In the glass

Aroma: dark cherry, spice, earth, rose

Palate: black fruit, mineral, sweet spice, silk

An old-vine village cuvee with concentration above its rank: dark fruit, spice and savoury depth.

What it pairs with

• Coq au vin
  A Burgundy braise of rooster in red wine mirrors the cuvee's own dark-fruit and forest-floor register.
• Boeuf bourguignon
  Slow-braised beef in Pinot reduction matches the wine's structure and savoury depth.
• Pate en croute lyonnais Find pate en croute lyonnais on TableJourney →
  The pastry-wrapped terrine's fat and pistachio echo a structured Pinot's red fruit and gentle tannin.

How to serve Gevrey-Chambertin Ostrea

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Coq au vin, Boeuf bourguignon, Pate en croute lyonnais. Match the wine's structure to the dish's fat and salt.

History

Ostrea is Trapet's old-vine village Gevrey selection, named for the fossil-rich limestone soils.

1. 1996: First Ostrea bottling

Facts

Producer

Domaine Trapet Pere et Fils · visiting guide

Grapes

Pinot Noir (100%)

Classification

Village (Gevrey-Chambertin, AOC)

Oak

Around 16 months in French oak, part new

ABV

12.5%

Price

EUR 60 to 120 at retail

Drinking window

6-18 from vintage

First vintage

1996

Frequently asked about Gevrey-Chambertin Ostrea

Tags