Saint Emilion Grand Cru organic version
In May 2009, my team and I made a collective decision to begin Organic Production for the whole of the domaine’s wine producing area.
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 MoreChâteau 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 MoreOven ''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 MorePears 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: [...]
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