- This famous growth, whose soil was too hard to work and thus called “trop anoi” (too annoying) in medieval French, is located on one of the most beautiful parts of the plateau of Pomerol and was purchased in 1953 by Ets. Jean-Pierre MOUEIX.
- The fascinating soil diversity – half gravel mixed with clay and half deep black clay – with the presence of “machefer” or iron pan in the subsoil brings power and depth as well as complexity to the wine. Château TROTANOY’s vineyard was one of the few not to freeze in 1956 and today, it is comprised of very old vines, the average being close to 35 years.
- As for other Ets. Jean-Pierre MOUEIX estates, the work done in the vineyard is fastidious – severe pruning in the winter, regular ploughing, crop-thinning, de-leafing, manicuring the clusters in the summer – and allows a perfect ripening of the fruit.
- The must is vinified in small concrete vats and the young wine matures in 50% new oak barrels for about 18 months.
- 90% Merlot
- 10% Cabernet Franc
- For pairing with Bordeaux, look for the more refined and simply prepared cuts such as loin chops, rib chops and a rack of lamb.
- These classic dishes can be a divine pairing with Bordeaux.
- More aromatic, rustic and spicy preparations of lamb often call for a wine with a bit more of a chewy, rustic and herbal character.
- When ready, this wine shows enormous complexity and concentration and belongs to the most sought-after Pomerols.
- It can easily be kept 25 years or more in great vintages.