Domaine Trapet Père & Fils, Chambertin 2006

89 / 100 Robert Parker
Sealing wax; plum and cherry with high-toned distilled counterparts; rose water; and roasted red meats all inform the nose of Trapet's 2006 Chambertin. A firm, lean palate is prominently smoky and spicy. Suggestions of fruit pit bitterness, chalk, and wet stone add to this wine's relative austerity and low pitch. Pungently penetrating in finish, this is formidable in its as yet rather forbidding way. Like the corresponding Latricieres, I'd give it the benefit of the doubt by leaving it alone for a couple of years before commencing to follow its evolution in earnest. Jean-Louis Trapet began picking September 23, and utilized two sorting tables: one for de-stemming by hand (80-90% per wine, radical by estate standards) and one for removing under-ripe or tainted clusters and berries. The fruit all came in between 12.5-13.5% potential alcohol and was not chaptalized. Given the amount of damage control necessitated by hail, this was certainly a challenging vintage for a Gevrey grower determined to stay within the guidelines of a relatively recently-adopted biodynamic regimen, a fact that seems to be borne out by the bottled results.
186, The Wine Advocate

93 / 100 Allen Meadow
Ironically given that Chambertin is every bit a "cool" terroir as is Latricières, this is slightly riper with ultra fresh and airy red pinot fruit liberally laced with earth and underbrush notes that continue onto the rich, full and equally serious medium full-bodied flavors that are textured, intense and perhaps even more mineral-driven, all culminating in a hugely long finish that has ample amounts of underlying tension. This doesn't quite have the size and weight of the monumental '05 but this is in the same league complexity-wise and will be capable of aging for 30 years with no trouble.
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