Château Trapaud
AOC Saint-Émilion Grand Cru BIO
ORIGINS – TERROIR
The origins of the domaine date back to the 16th century. A certain Pierre Trapaud moved near to Saint-Emilion to work as a notary and became the town’s councillor in 1556. His name appears on the land registry to this day.
The property was purchased by Pierre Larribière in 1927. The vineyards have expanded over the generations and the cellars have been modernised. In 1999, Béatrice Larribière, Pierre’s great granddaughter, took over the family domaine. She strives to continue developing the domaine whilst respecting viticultural practices and the work of her ancestors.
She has undertaken a long series of technical and functional improvements. She is highly attentive to the terroir, the work of man and her environment and made the decision in 2009 to convert the domaine to organic production. The château currently covers 15 hectares of adjoining vineyards. The vines have an average age of 45 years and some vine stocks are more than 100 years old. They are planted in clay-limestone and sandy clay soils. The first offers more concentrated wines and the second brings intense colour and a lighter style. The vineyards are planted primarily with Merlot (70%) as well as Cabernet Franc (20%)
and Cabernet Sauvignon (10%).
VINIFICATION
Cultivation: guyot double system, de-stemming, leaf stripping and green harvests. Hand harvests and sorting table.
Traditional vinification in temperature controlled stainless steel vats. Maceration lasts 30 days. Aged for 12 months in French oak barrels (including ¼ new oak).
GRAPE VARIETIES
Merlot 64%, Cabernet Franc 36%
TASTING NOTES
Deep purple colour
Delicate nose offering black fruits such as blackcurrant and blackberry, toasty notes and spice. Fresh, fleshy and elegant palate with discreet tannins that bring complexity and finesse. Exceptional length and rich structure.
FOOD & WINE PAIRING
This wine makes the ideal partner for a grilled sirloin steak, a rack of lamb in herb crust, a deer stew or cheeses such as Saint-Nectaire.
SERVICE
17°C
Ideal drinking age: from 2016 to 2019
Ageing potential: until 2022
AWARDS FOR THE 2012 VINTAGE
Le Point 15-15.5/20 “Coup de cœur”
Gold medal “Elle à table” competition 2016
Bronze medal Challenge Millésimes Bio 2015
Bronze medal Concours des Vignerons Indépendants 2015
Dried sausages
