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
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: 4September
End of the harvest: 4 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 : 50%
Cabernet sauvignon : 50%
Serving :
I would serve it at 16°C and decant it to enhance its aromatic complexity.
Tasting :
To the eye the color is ruby with purple tints.
The nose is powerful with notes of red fruits, pepper, copper and spices.
The mouth is full and smooth. The freshness is evident and gives lovely zest to this wine.
Food pairings :
Duck with cranberries, leg of lamb from les Alpilles with herbs from Provence.
