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Clos de Trias Ventoux Rouge 2012

Rhone Red Blends from Cotes du Ventoux, Rhone, France
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    Winemaker Notes

    This ruby colored, dry wine delivers a juicy, full and rich mouthfeel with lots of satisfying complexity. It has plenty of ripe red fruits and black plums on the nose and palate. Long finish with mineral notes. Medium, smooth tannins.

    A great pairing with red meat with provencal herbs (thyme, rosemary, sage).

    Critical Acclaim

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    Clos de Trias

    Clos de Trias

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    Clos de Trias, Cotes du Ventoux, Rhone, France
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    A new venture on an ancient homestead, Clos de Trias was born just a few days before harvest 2007. It was the culmination of a 3 year search, 14 vintages of winemaking in California, and the steadfast support of winemaker Even Bakke's parents and family.

    On the foothills of white-caped Mt. Ventoux, 350 meters above sea level, Even tends to 25 hectares of old vine Grenache along with a bit of Syrah, Cinsault, and Carignan. The area has a climate of extremes - snowy winters, sunny Provencal summers, and the powerful Mistral wind - which creates wines with tremendous character. The Bakkes farm their vineyards organically, following the biodynamic calendar to enhance the vitality of their ecosystem and express their terroir in full. Grapes are all hand-picked & hand-sorted; Destemming depends on the vintage. In the cellar, Even’s work is light-handed. He uses indigenous yeasts, bare-minimum sulfur, trusts the grapes to adapt to their own ferment temperature, and likes to give them air early on. After 6 harvests offering very different possibilities, it can be said that he uses no recipes. Rather, he attempts to express the grape varieties in each specific vintage.

    Cotes du Ventoux

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    Stretching across the slopes of the Ventoux mountain in the southeastern region of the Rhône River Valley, Cotes du Ventoux excels in the production of spicy and characterful red blends based on Grenache, Syrah, and other indigenous varieties. The region also produces rich and aromatic whites and rosés.

    Rhône Blends

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    With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

    In the Glass

    The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

    Perfect Pairings

    Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

    Sommelier Secret

    Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

    CHMCTS3001012_2012 Item# 417024