Alsace Gewurztraminer Grand Cru Sonnenglanz Domaine Trapet 2017

Lot presentation

Alsace Gewurztraminer Grand Cru Sonnenglanz Domaine Trapet 2017

The wine

The Sonnenglanz parcel, not far from the Beblenheim commune, has always been reserved for the production of fine wines from Alsace’s most noble varieties. South-easterly exposure, 250 metres of altitude, and a low level of rain create exceptional conditions for growing Gewurztraminer. The soil, well-structured and pebbly, is made up of chalk and marl. Production is limited to around 1,000 bottles due to the limited surface area. The vines are grown biodynamically and the grapes are greatly cared for during the manual harvest. The juice is fermented and matured in stainless steel vats to preserve the fragrance of this expressive variety. It has a very concentrated nose that is at once ripe and delicate, features then found on the palate. Its balance of acidity and alcohol is perfect. The result is very well-made and shows the Alsace slopes in the very best light. It can be kept for around 15 years in the cellar.

About the Producer Jean Trapet et fils

Jean-Louis Trapet is an articulate man, at peace in a world where "men are mere mortals". And since wine is all about sharing and transmission, his great-great-grandfather's legacy, founded in 1870, has been kept alive.
Today he takes care of 15 hectares of vineyard, among the best-located in Gevrey. He is merely the custodian of this treasure: three grands crus (Chambertin, Chapelle-Chambertin and Latricières-Chambertin), two premiers crus (Petite Chapelle and Clos Prieur), Marsannay and Bourgogne.
Since 1995 the entire domain uses biodynamics: free of any harsh practices in the vineyard as well as in the cellars, which respects the natural balance of the wine. This approach is above all based on observation: to protect the vines while monitoring their growth and development. Maturating is a decisive stage at the Trapet domain: once the vinification is finished (with minimum intervention), the wines are taken down to the cellar and put in barrels to mature slowly over the winter months at their own speed.

Detailed characteristics