1996 Chambertin Grand Cru
France
Chambertin
Burgundy
Red
Pinot Noir
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2019 - 2031
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Nineteen ninety seven was Burgundy most Mediterranean vintage since 1990, according to Jean Louis Trapet. "It was hot in terms of the temperature of the grapes and the levels of potential alcohol." Gentle extraction and cold elevage were necessary to preserve fruit. For some of his lesser cuvees Trapet used a bit of acidification to facilitate the extraction of color during cuvaison but none of the grand crus were acidified. I tasted most of the '97s from tank, where they were awaiting bottling. Trapet's wines continue to improve from vintage to vintage, and he has excelled in both '97 and '96. (A Patrick Lesec Selection; importers include Adventures in Wine, Daly City, CA; Classic Wine Imports, Boston, MA; Monsieur Touton, New York, NY; and The Stacole Company, Boca Raton, FL)
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Jean-Louis Trapet carried out both a green pruning and a green harvest to reduce yields in '96, but still had his highest crop level in several years. Trapet describes '96 as a high-acid vintage. He did a long pre-fermentation cold maceration (10 to 12 days, depending on the cru then kept more of the lees to nourish the wine during levage Trapet is buying more new oak today than ever before; the target, he says, is a minimum of 50% new oak even for the basic wines. But he hastens to point out that he is buying only lightly toasted barrels that have been air-dried for a full three years. Like so many of his colleagues, Trapet describes '96 as a fruity style of wine, while '95 produced massive wines that were more austere during their time in barrel. (A Patrick Lesec Selection; importers include Adventures in Wine, Daly City, CA; Classic Wine Imports, Boston, MA; Monsieur Touton, New York, NY; and The Stacole Company, Boca Raton, FL)
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