Awards/Ratings

James Suckling 94 (2017); Vinous 90–92; Wine Advocate/Robert Parker 90–92 (various critics); additional favorable reviews from Decanter and other critics

Tasting Note

Broody red/black fruit (blackberry, bilberry, strawberry) with chalky oyster‑shell minerality, earth, truffle and tobacco notes; fine acidity, supple ripe tannins and a long, mineral finish (medium-bodied).

Food Pairing

Western: roast duck, porcini mushroom risotto, beef bourguignon, roast game, charcuterie. Asian: Peking duck, char siu, miso‑glazed eggplant, shiitake/mushroom stir‑fries, Korean BBQ (grilled beef).

Production Method

Biodynamic viticulture, hand‑harvested; partial whole‑cluster fermentation (~30–40%) on native yeasts in open vats, minimal SO₂ and ageing in mostly used French oak.

Vineyard Info

Trapet Père & Fils is a long‑established Gevrey domaine (family holdings since the 1800s) owning old‑vine parcels (some planted c.1919) on marly soils rich in fossilised oyster shells (hence “Ostrea”).