2001 Chambertin Grand Cru
France
Chambertin
Burgundy
Red
Pinot Noir
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2019 - 2032
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2018 - 2030
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Jean-Louis Trapet told me that the cool August of 2002 prolonged the vegetative cycle, resulting in wines with an especially sound sugar/acid balance.But 2001 is more classic, he added.The 2002s had been racked after the 2003 harvest, and the first three wines were being prepared for bottling in mid-November.The crus were still aging in barrel.(A Patrick Lesec Selection; importers include The Stacole Company, Boca Raton, FL and Classic Wine Imports, Boston, MA)
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Like other Burgundy vignerons who work organically, Jean-Louis Trapet bottles wines that are still alive in a literal sense and thus can truly showcase the soil they're made from. But for this taster at least, the Trapet wines come across as fresher in their youth than most wines made this way. Trapet is fond of saying that he's doing less work in the cellar as his grapes get better. As a rule, he's moving toward gentler extraction: shorter macerations and less frequent pigeages Trapet's 2000s spent 21 to 23 days on their skins, and his 2001s just 17 or 18. Like many of his colleagues on the Cote de Nuits, Trapet told me that grape sugars were adequate but not particularly high in 2001. Vintage 2000 was rich in sugar, and the wines have fine tannins, but there's a confit character to the fruit, and the tannins seem almost a bit burnt," he went on. The 2001 have more sappiness, and the tannins are denser." (A Patrick Lesec Selection; importers include The Stacole Company, Boca Raton, FL and Classic Wine Imports, Boston, MA)
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