Trévallon is known for its long aging process, more than 2 years for its reds. Racking is kept to a strict minimum, the lees found at the bottom of the barrels continue to nourish the wine during the ageing process
Presentation :
Trevallon's 40th vintage
The vintage :
Unfortunately the wild boar came and they have never caused so much damage : 30% of the harvest. Liking the syrah more, they ate less of the cabernet sauvignon. Therefore, thanks to this natural deficit, the 2016's will be made up of 60% cabernet.
Location :
North Alpilles
Terroir :
Limestone and clay soil, very stony: Hauterivian et Barremian, second stage of the lower Cretaceous, less than 130 million years.
In the vineyard :
Beginning of the harvest: 14 September
End of the harvest: 24 september
Winemaking :
No de-stemming, yeasting or sulphur. Agening 24 months in foudres and barrels. Fining with fresh egg white. No filtration before bottling
Cépages :
Syrah : 40%
Cabernet sauvignon : 60%
Serving :
I would serve it at 16°C and decant it to enhance its aromatic complexity.
Tasting :
It's a wine which is very complex on the nose; star anise, licorice, wild blackberry, blackcurrant, cedar. The tannins are ripe and there is great freshness.
Food pairings :
Duck with cranberries, leg of lamb from les Alpilles with herbs from Provence.
