"Trapaud castle, a story, a knowledge and continuous innovation"

Saint Emilion Grand Cru organic version

Château Trapaud Contact :

SCEA LARRIBIERE Château Trapaud
33 330 St-Etienne de Lisse
Téléphone : +33(0)5 57 40 18 08
Télécopie : +33(0)5 57 40 07 17

Multi Media Bar

Previous
Saint Emilion Grand Cru 2011

Château Trapaud 2011 Third year of organic conversion Awarded Silver Medal at the Concours Agricole Général 2013 Managing Director and Cellar Master: Béatrice Larribière Head of cultivation: Mohamed Lahlou Oenologist: Stéphane Toutoundji Volume: 12.000 bottles - 400 magnums - 1000 half-bottles Cultivation: 15 ha of surface under vine Predominantly clay-limestone soils Undergoing organic conversion since [...]

Saint Emilion Grand Cru 2010

Château Trapaud 2010 Second year of organic conversion Managing Director and Cellar Master: Béatrice Larribière Head of cultivation: Mohamed Lahlou Oenologist: Stéphane Toutoundji Volume : 10.000 bottles - 480 magnums - 1.000 half-bottles Cultivation: 15 ha of surface under vine Predominantly clay-limestone soils Undergoing organic conversion since May 2009 Double Guyot pruning De-budding, de-leafing and thinning (''green [...]

Recipe for Oven ”veiled” beef tataki

Oven ''veiled'' beef tataki Crunchy coriander and soybean salad, mashed satay potatoes Château Trapaud 2008 Saint Emilion grand Cru. 2008 vintage fact sheet Ingredients: Serves 6 Beef steaks 150 g each: 6 Oyster sauce: 3 cl Soy sauce: 9 cl Groundnut oil: 2 cl Sesame oil: 2 cl Garlic clove: 1 Fresh ginger: 20 g [...]

Recipe for Pears poached in citrus peel

Pears poached in citrus peel Soft and crunchy nougat centre, ristretto coffee reduction. Château Trapaud 2007 Saint Emilion grand Cru. 2007 vintage fact sheet Ingredients: Serves 6 Pears: 6 Water: 2 l Unsweetened cocoa powder: 20 g Caster sugar: 200 g Vanilla pods: 1 Oranges: 1 Pink grapefruit: 1 Caster sugar: 100 g Chopped almonds: [...]

Recipe for quail supreme with raisins

Quail supreme with raisins Tajine jus, semolina with gambas Château Trapaud 2009 Saint Emilion grand Cru. 2009 vintage fact sheet Ingredients: Serves 6 Serves 6 Quail fillets: 24 Shallots: 2 White raisins: 30 g Powdered ginger: 5 g Turmeric powder: 10 g Paprika: 5 g Honey: 30 g Fine salt: 6 pinches Espelette chilli pepper: [...]

Vert de Vin: The blog for discovering wineries

Website : Vert de Vin.com Jonathan has dedicated a page of his Blog to Château Trapaud Château Trapaud Ca sera un verre de Saint Emilion Grand Cru ! Le Château Trapaud s’invite à l’Atelier des chefs Dégustation Spéciale Vins de la Rive Droite de la Garonne (Bordeaux) Jonathan's tasting and comments  about our vintage: Château [...]

Natural cork from Portugal

Traditional method of cork production Cork has long been the raw material of choice for sealing glass wine bottles: Every year we use 45,000 corks in our production. Thanks to one of my suppliers, I took part in a trip to Porto (Portugal) to visit a cork manufacturer. Here is an outline of cork production. [...]

Bottling of the 2011 vintage

Bottling of Château Trapaud's two 2011 blends Château Trapaud – Cuvée La Chapelle 2011: Available in Carrefour Market under the brand name Reflets de France.   As for the Château Trapaud 2011, it is available for ''Primeur collection'' as of Monday the 10th of June. Although ready to be sold, this wine requires at least [...]

Awarded a ”Bordeaux Primeur” coup de cœur by the weekly magazine LE POINT

For the Bordeaux Primeur special edition of Le Point, Jacques Dupont tasted our 2012 primeur: Tasting the Bordeaux primeurs: Introduction by Jacques Dupont LThe following comments and marks were given to wines tasted between the 18th of March and the 19th of April 2013. Five weeks were spent tasting the wines once, twice or sometimes [...]

Time to run-off the wine!

For the 2013 harvests that began on the 27th of September: The maceration period for the Merlots has come to an end. After a tasting with Stéphane, my Oenologist, we decided to press the marc. (solid substances originating from the fermented grapes) We refer to this process as 'running off'. 'running off / écoulages'. The press [...]

Saint Emilion Grand Cru 2011

Posted by on Mon., December 15, 2014 in 2011, Organic, Saint Emilion Gd Cru | 0 comments

Saint Emilion Grand Cru 2011

Château Trapaud 2011 Third year of organic conversion Awarded Silver Medal at the Concours Agricole Général 2013 Managing Director and Cellar Master: Béatrice Larribière Head of cultivation: Mohamed Lahlou Oenologist: Stéphane Toutoundji Volume: 12.000 bottles - 400 magnums - 1000 half-bottles Cultivation: 15 ha of surface under vine Predominantly clay-limestone soils Undergoing organic conversion since [...]

Read More

Saint Emilion Grand Cru 2010

Posted by on Mon., December 15, 2014 in 2010, Organic, Saint Emilion Gd Cru, Wine for Aging | 0 comments

Saint Emilion Grand Cru 2010

Château Trapaud 2010 Second year of organic conversion Managing Director and Cellar Master: Béatrice Larribière Head of cultivation: Mohamed Lahlou Oenologist: Stéphane Toutoundji Volume : 10.000 bottles - 480 magnums - 1.000 half-bottles Cultivation: 15 ha of surface under vine Predominantly clay-limestone soils Undergoing organic conversion since May 2009 Double Guyot pruning De-budding, de-leafing and thinning (''green [...]

Read More

Recipe for Oven ”veiled” beef tataki

Posted by on Mon., December 15, 2014 in 2008, Cooking recipes | 0 comments

Recipe for Oven ”veiled” beef tataki

Oven ''veiled'' beef tataki Crunchy coriander and soybean salad, mashed satay potatoes Château Trapaud 2008 Saint Emilion grand Cru. 2008 vintage fact sheet Ingredients: Serves 6 Beef steaks 150 g each: 6 Oyster sauce: 3 cl Soy sauce: 9 cl Groundnut oil: 2 cl Sesame oil: 2 cl Garlic clove: 1 Fresh ginger: 20 g [...]

Read More

Recipe for Pears poached in citrus peel

Posted by on Mon., December 15, 2014 in 2007, Cooking recipes | 0 comments

Recipe for Pears poached in citrus peel

Pears poached in citrus peel Soft and crunchy nougat centre, ristretto coffee reduction. Château Trapaud 2007 Saint Emilion grand Cru. 2007 vintage fact sheet Ingredients: Serves 6 Pears: 6 Water: 2 l Unsweetened cocoa powder: 20 g Caster sugar: 200 g Vanilla pods: 1 Oranges: 1 Pink grapefruit: 1 Caster sugar: 100 g Chopped almonds: [...]

Read More