2007 Chambertin Grand Cru
France
Chambertin
Burgundy
Red
Pinot Noir
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2018 - 2027
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"A very Burgundy vintage," said Jean-Louis Trapet about 2008, by which I assume he meant that it was a miserable summer. As the size of the crop was reduced by millerandage, Trapet did not carry out a green harvest, but he did a severe selection at harvest time. He started picking on September 29 with grape sugars reaching 12.5% and with good tannic ripeness. (In contrast, he told me, the tannins were not ripe at the same sugar levels in the warmer growing season of 2009, and that's why he waited longer than many of his neighbors did to pick.) Trapet chaptalized most of his 2008s, but did not add sugar in 2009 or 2007. The top 2007 cuvees here have turned out splendidly, by the way. (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 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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