Antonio Galloni - 02/05/2011
About this WINE
This wine domaine was created through the marriage of Jacques Rossignol of Volnay with Mado Trapet from a noted Gevrey-Chambertin family. Their sons Nicolas and David Rossignol have managed the domaine since 1990, moving subsequently to biodynamic farming.
The first experiments started in 1997 with their Chapelle-Chambertin, followed by conversion of the whole domaine in 2004. As a result the wines are both finer and purer than they used to be.
The grapes are sorted first in the vineyard and then on a sorting table at the winery. They are mostly destalked, cooled down, then given two to three weeks fermentation. There may be a little lees-stirring in tank before the wines go to barrel. There is no racking unless reductive flavours require it.
The domaine Rossignol-Trapet uses 10% per cent new oak for its Beaune Teurons, which comes from a 2ha plot situated next to a small limestone cliff which reflects the heat back on to their vines, 25 to 30 per cent for premier cru Gevrey-Chambertin, 50 per cent for the grands crus with perhaps a little more for Le Chambertin.
The most recent development is to offer separately its various small holdings of premier cru Gevrey such as Cherbaudes and Combottes.
Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive book.
The wines of Beaune are usually on the lighter side, especially if from the flatter vineyards on the Pommard side, or the sandier soils towards Savigny. The sturdiest wines with the greatest depth of flavour come from the steeper slopes overlooking the town itself.The Hospices de Beaune charity auction on the third Sunday in November is one of the highlights of the year. The Hospices building, known as l'Hôtel-Dieu, is well worth visiting. Beaune is also home to several of the region’s best known merchants such as Maisons Louis Jadot and Joseph Drouhin.
- 128 hectares of village Beaune and 52 hectares of Côte de Beaune
- 322 hectares of Premier Cru vineyards. The finest vineyards include Les Grèves, Clos des Mouches
- Recommended producers: Germain, Devevey, Domaine des Croix, Jadot, Drouhin, Camille Giroud.
- Recommended restaurants: Ma Cuisine (not least for the wine list), Le Conty
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.