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Château Trotanoy 2001

$532.50 per bottle

  • $532.50 per 1 bottle case 25% DISCOUNT

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Purchased by Jean-Pierre Moueix in 1953, Château Trotanoy has been considered one of the premier crus of Pomerol since the end of the eighteenth century. The soil of Château Trotanoy is a very dense mixture of clay and gravel which tends to solidify as it dries out after rain to an almost concrete-like hardness, hence the name “Trotanoy” or, in other words, “too wearisome” to cultivate.

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Purchased by Jean-Pierre Moueix in 1953, Château Trotanoy has been considered one of the premier crus of Pomerol since the end of the eighteenth century. The soil of Château Trotanoy is a very dense mixture of clay and gravel which tends to solidify as it dries out after rain to an almost concrete-like hardness, hence the name “Trotanoy” or, in other words, “too wearisome” to cultivate.

The Trotanoy vineyard slopes gently to the west. The soil at the highest point of exposure contains a good proportion of gravel, becoming progressively more dominated by clay as the elevation declines. Under this clay is a subsoil of red gravel and an impermeable layer of hard, iron-rich soil known as “crasse de fer”. This fascinating soil diversity brings power, depth and complexity to the wine. Trotanoy is vinified in small concrete vats, while maturation takes place in oak barrels.

Trotanoy is a naturally profound and richly-concentrated wine, with immensely deep colour and a nose of great density and power, repeated on the palate with the addition of creamy, dark chocolate notes. With outstanding ageing potential, Château Trotanoy produces a wine of enormous complexity and depth, with an incredible concentration of flavour derived from its very old vines.

     
Name Château Trotanoy
Vintage 2001
Type Rouge / Red
Appellation Pomerol
Classification None
Grape Varieties Merlot; Cabernet Franc
Format 750ml
Average Age of Vines 35 years on average
Production  
Soil Gravel on clay and black clay on iron pan
Winemaking Manual harvest followed by manual and optical sorting. Fermentation and maceration in temperature-controlled stainless steel and concrete vats.
Ageing 18 months in oak barrel (40% new oak)
Website  
Food Pairings Game Animals; Beef; Charcuterie
Occasions Romantic Dinner; Celebrations; Business Dinner; Anniversary
When to Drink Enjoy over the next 20 Years