Château Trapaud Grand Cru St-Emilion

The Larribière family have been stewards of this 15th Century estate for 4 generations. The vineyard is planted to 45-50 year old vines on average with the oldest planted in 1900. Total is 15 hectares composed of 70 merlot, 20 cab franc, 10 cabernet sauvignon all surrounding the estate on clay-limestone soils. In the hands of Béatrice Larribière, 4th generation of the family. She took over in 1995. Since 2009 they have converted to organics. They do a 10-15 day fermentation. 70 hectolitres is free run juice, 10 hl is from press. Minimum usage of micro-oxygenation, malolactic occurs in concrete, 12 months in barrel.

Varietals: Merlot (70-80%) Cabernet Franc (20%), Cabernet Sauvignon (10%)

Vineyards: Estate; clay-limestone soils with sand on top

Farming: Organic and biodynamic

Vinification: Cultured yeasts, maceration, cold soak, 2 week ferment in concrete (25%) and stainless (75%)

Aging: 12 months in French oak, 50% new