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96
/ 100
-
95
/ 100
Tasting Notes
Brothers David and Nicolas Rossignol run this 100% Organic and Biodynamically farmed Domaine located in the very heart of Gevrey Chambertin. Very early to the Sustainable farming movement, all the family's vineyards, located in some of the most impressive vineyards in Burgundy, were converted to Certified Orgainc in 2004. This comes from a 0.25 hectare plot planted in 1986, just down the slope and across the road from Mazis-Chambertin. There is a step up in aromatic intensity here, although it is more tightly coiled and brooding than the village Gevrey. Compacted, ripe raspberry fruit and a glimpse of rose petals, with tea leaf spice emerging with time in the glass. The palate is open and succulent on the attack, leading into a mid-palate of pure, even juicy, raspberry and crunchy blackberry. Filigree-fine tannins, very precise and detailed. Around 50% whole bunch vinification.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Classification: Red
Variety: Pinot Noir
Vintage: 2022
Bottle Size: 750ml (Bottle)
Country: France
Region: Burgundy, Gevrey-Chambertin
Alcohol %: 13.0%
Cellaring: 15 Plus Years
Scores
96 / 100"The premier cru portion of Clos Prieur is located just down-slope from Mazis-Bas, where Rossignol-Trapet has just over a quarter-hectare. In 2022, the vineyard produced a concentrated, lovely wine with a mulberry and black plum fruit aroma and hints of earth and spice. The texture is robust and firm, yet it is approachable and should be ready to drink fairly early. The grapes are primarily fermented as whole clusters, and the wine is now ageing in cask with a moderate proportion of new wood, delivering appealing wine that should age gracefully for 15 to 20 years. (CC)"
- Decanter
95 / 100
"Mid crimson purple, with a little more fruit density on the nose than the first three premiers crus. Mainly in raspberry mode, filling the mouth rather nicely without ever threating to become exuberant. Correctly persistent. Drink from 2029-2036. Tasted: December 2023."
- Jasper Morris MW
