2006 Chambertin Grand Cru
France
Chambertin
Burgundy
Red
Pinot Noir
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2019 - 2030
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Jean-Louis Trapet picked on the late side in 2007, between September 10 and 17. "Before that the grapes had too much malic acidity," explained Trapet, who told me a lot of fruit came in at 13% potential alcohol, with some lots reaching 14.9%! Not surprisingly, he did not chaptalize his wines. "We got a lot of concentration at the end," he summarized. "Eventually we had 120 days between flowering and harvest, and that made a real difference in 2007." And the stems were riper in 2007 than they had been the previous year. None of the 2007s had been racked yet when I tasted them at the beginning of November. The 2006 crus, notes Trapet, will need a good seven or eight years of bottle aging, the grand crus perhaps even more. (A Patrick Lesec Selection; importers include The Stacole Company, Boca Raton, FL and Classic Wine Imports, Boston, MA)
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Jean-Louis Trapet told me that 2006 was a challenge, particularly in Gevrey-Chambertin, but in the end he was happy with what he had in barrel. "We had good weather until the hailstorm at the end of July," he said, "but the hail threw off the balance of the weather. We then had cool, humid periods in August. Chapelle-Chambertin was the most affected by hail, especially at the top of the cru, but Latricieres was spared and only the bottom of Chambertin on the north side was touched." Trapet carried out a talc treatment the day after the hailstorm to dry out the grapes in the vines hit by hail. Then at harvest time, he left the dried grapes on the sorting table after carrying out a triage in the vines. And he destemmed this fruit almost entirely. Ultimately he produced 30 to 35 hectoliters per hectare from the unaffected parcels, and just 20 in Chapelle-Chambertin. (A Patrick Lesec Selection; importers include The Stacole Company, Boca Raton, FL; Classic Wine Imports, Boston, MA; Wine Warehouse, Commerce, CA)
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