Latricieres-Chambertin Grand Cru

In the glass

Aroma: red cherry, herb, spice, earth

Palate: dark berry, mineral, truffle, silk

A cooler, more savoury grand cru, with red and black fruit, herbs and a mineral, lacy finish.

What it pairs with

• Roast venison with cassis jus
  Game meat and a blackcurrant reduction echo a grand-cru Pinot's wild fruit and firm tannin.
• Coq au vin
  A Burgundy braise of rooster in red wine mirrors the cuvee's own dark-fruit and forest-floor register.
• Epoisses de Bourgogne
  The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.

How to serve Latricieres-Chambertin Grand Cru

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast venison with cassis jus, Coq au vin, Epoisses de Bourgogne. Match the wine's structure to the dish's fat and salt.

History

Latricieres sits just south of Chambertin and gives Trapet a cooler, more savoury grand cru.

1. 1870: Domaine established

Facts

Producer

Domaine Trapet Pere et Fils · visiting guide

Grapes

Pinot Noir (100%)

Classification

Grand Cru (Gevrey-Chambertin, AOC)

Oak

Around 16 to 18 months in French oak, part new

ABV

13.0%

Price

EUR 250 to 550 at retail

Drinking window

10-30 from vintage

First vintage

1870

Frequently asked about Latricieres-Chambertin Grand Cru

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