Vineyard: A blend of all of Trapet's Gevrey 1er cru sites -- Clos Prieur, Petite Chapelle, Combottes, Corbeaux and Ergot -- the Alea is only produced in vintages with extremely small quantities.
Viticulture: The vineyard is farmed using biodynamic practices and all grapes are harvested by hand, sorted once in the vineyard and again at the winery. Up to 10% of the crop may be rejected.
Vinification: Vinification with traditional methods, open vat fermentation using native yeasts, 30% stem inclusion and minimal use of sulpher.
Aging: The wine is aged in French barriques of which 30-75% is new depending on vintage.
Production: Extremely limited
Heavy reduction renders the nose impossible to assess. There is fine intensity and excellent size, weight and detail to the more mineral-driven medium weight flavors that possess that lovely sense of underlying tension before culminating in an austere, saline and impressively persistent finish. This is old school Gevrey in style with pronounced youthful austerity and in this case patience is going to be required before it's ready for prime time drinking.
Publication: View from the Cellar – John Gilman
The 2013 version of Cuvée Alea was a bit reduced at the time of my visit, but it did not take too much swirling in the glass to get the wine to blossom and it is very clear that this is a brilliant wine in this vintage. The outstanding nose eventually emerges to offer up scents of black cherries, dark plums, cocoa, grilled meat, black minerality, woodsmoke and vanillin oak. On the palate the wine is pure, full-bodied and rock solid at the core, with marvelous purity to its black fruit, stunning soil signature, ripe, suave tannins and excellent grip and backend energy on the very, very long, focused and utterly classy finish. A great premier cru in the making. 2021-2055.