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The History of Château Trapaud
The origins of the estate date back to the 16th century and the Trapaud family has been named in the land register ever since.. The earliest records of this family date back to the 15th century, near to Bordeaux, between West Libourne and East Castillon. The history of Château Trapaud began in 1471: According to [...]
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Terroir and planting ratios
Our vines have an average age of 45 years, with many as old as 100 years in some parcels. Certified organic agriculture and organic wine since the 2012 vintage The Château's terroir: One of the defining characteristics at Château Trapaud is its 15Ha surface area of adjoining land, a rarity in the ''Saint Emilion Grand [...]
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Our Organic commitment
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. Why produce an organic Saint Emilion? As part of our efforts to promote our terroir and respect man and his environment, I made the decision in 2009 to use an organic [...]
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"Trapaud castle, a story, a knowledge and continuous innovation"
Saint Emilion Grand Cru organic version
Our Organic commitment
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.
Multi Media Bar
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 [...]
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 [...]
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 [...]
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: [...]
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: [...]
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 [...]
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 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 [...]
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 [...]
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
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 MoreSaint 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 MoreRecipe 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 MoreRecipe 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: [...]
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