# Domaine de Trévallon Rouge (2015)

- **Producer:** Domaine De Trévallon
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah 50%, Cabernet Sauvignon 50%
- **Region:** Provence, France
- **Style:** Natural
- **Average price:** €130
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red fruit, black fruit, cherry, cassis, pepper, licorice, tobacco leaf, garrigue, herbs, pine, black olives

## About this wine

Domaine de Trévallon Rouge is an iconic wine from the Alpilles region of Provence, France. Founded by Eloi Dürrbach, the estate is known for its unwavering commitment to a specific blend of 50% Syrah and 50% Cabernet Sauvignon, a combination that led to its declassification from the AOP Les Baux-de-Provence to IGP Alpilles. This decision underscores the producer's dedication to their winemaking philosophy over appellation rules. The vineyards are situated on the northern slopes of the Alpilles, benefiting from chalky limestone soils and a cooler microclimate. The estate has practiced organic and biodynamic farming since its inception. The 2015 vintage is noted for its early harvest and is considered a successful year with excellent balance and aging potential.

## Interesting facts

- Founded by an architect who blasted rock to plant vines.
- Famously declassified to keep its unique grape blend.
- Championed by Aubert de Villaine of DRC.
- Organic and biodynamic farming since inception.

## Food pairing

The wine's robust structure, refined tannins, and high acidity make it a formidable partner for rich, protein-heavy dishes. The tannins bind with proteins in the meat, softening the wine and cleansing the palate, while the wine's savory notes and fruit complement the savory and umami flavors of the food.

## Wine making process

Domaine de Trévallon Rouge is produced using traditional and natural winemaking methods. The grapes are fermented with 100% whole clusters using only indigenous yeasts in open-topped wooden vats, with no added sulfur during this phase. Maceration lasts for approximately three weeks. Following fermentation, the wine is aged separately by varietal for about two years, primarily in large oak foudres (80-95%) with a small percentage in barrels (5-20%). The wine is fined with egg whites but is not filtered before bottling.