Clos de Trias Ventoux Rouge 2012
A great pairing with red meat with provencal herbs (thyme, rosemary, sage).
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.
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.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.