Domaine de Trévallon – Alpilles Rouge – 2019
An iconic red wine of the winery that manifests, according to the Durrbach family, what an area like Provence can offer, namely elegance, complexity and longevity. Produced in limited quantities each year, it is made from a blend of 50% Syrah 50% Cabernet Sauvignon from vines of an average age of 40 years in the Les Baux area rich in limestone and dry soils. After the grapes are harvested they are vinified whole cluster without destemming with the use of indigenous yeasts to go on to age 24 months in large barrels in which there is no racking during aging so as to preserve the pure essence of the wine, no filtration before bottling further enrich this detail. A wine with incredible Mediterranean power, hints of ripe fruit evolving into spicy notes of licorice, it is soft on the palate with refined tannins ending in a burst of elegance, all with a shelf life of at least 20 years.
- Producer: Domaine de Trévallon
- Name: Alpilles Rouge
- Grape Variety: 50% Cabernet Sauvignon – 50% Syrah
- Vintage: 2019
- Alcohol Content: 13,5%
- Bottle Size: 750ml
Productive Notes: winemaking with the whole cluster with indigenous yeasts. Aged for 24 months in large barrels.
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“Artists of perseverance” is how we can define the Durrbach family, owners and founders of Domaine de Trevallon (Three Valleys) since 1955 in Saint-Etienne du Gres in the “Les Alpilles” area of Provence. Already René Durrbach, a painter and friend of Picasso, together with his wife had already sensed the wine-growing potential of the area, especially after reading the books of Jules Guyot who claimed red grapes before phylloxera. From the 1970s his son Eloi also took over and began planting in 15 hectares both C.Sauvignon and Syrah as well as local white grapes such as Roussanne and Marsanne giving birth to the first label in 1976. In 1993 due to AOC regulations authorizing low percentages of C.Sauvignon in the vineyards to be part of the “Baux de Provence” appellation, the family decided not to adhere downgrading their wines to “Vin de Pays” but keeping the personality that had distinguished them. Chalky, dry soils and Mediterranean climates give the right conditions for powerful wines with incredible longevity, organic viticulture practiced from the beginning, manual work in the vineyard (plowing and short pruning to prolong the life of the plant) and a minimalist approach in the cellar with whole bunch vinification, use of indigenous yeasts and aging in large barrels with very little racking. All traditional and purist techniques that reflect their philosophy of life where the aim is to preserve the identity of the wines themselves each represented annually by a special and different label, a reputation theirs that has made them an indispensable beacon of quality.
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