Château Trotanoy
Trotanoy
Pomerol
1996
Vintage
Varietal
Merlot
Where it is, October 2026
At Peak: inside the peak window (2002-2032), within the full drinking arc.
This bottle is in its peak window through 2032, with a drinking horizon to 2044.
The ‘96 Trotanoy.
Château Trotanoy 1996 is a Merlot from Pomerol, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Château Trotanoy's 1996 Pomerol Merlot should bring ripe plum, black cherry and violet, with a subtle savory aroma. Expect a broad, mature palate, rounded tannins giving the fruit a smooth contour and acidity maintaining balance. Its peak period reaches 2032, while the broader drinking range continues to 2044. A lasting finish should move from dark fruit toward spice, earth and a gentle herbal note.
The 1996 vintage
Château Trotanoy's 1996 wine is a Merlot from Pomerol, France.
About Château Trotanoy
Château Trotanoy's wine is a Merlot from Pomerol, France.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Lamb fillet in a herb crust
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's balanced acidity keeps the pairing lively.
Bone-in ribeye with rosemary butter
The pairing leaves room for the wine's moderate tannins.
More from Pomerol
Frequently Asked
What is Château Trotanoy 1996?
Château Trotanoy 1996 is a Merlot from Pomerol, France.
When should Château Trotanoy 1996 be opened?
The canonical CAI full drinking arc is 2000-2044. Within that arc, the peak window is 2002-2032. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Château Trotanoy 1996?
Pair this wine with Lamb fillet in a herb crust; Braised short ribs with truffle polenta; or Bone-in ribeye with rosemary butter.