Trévallon’s red is Provence rewritten: Cabernet Sauvignon and Syrah in near-equal measure from cool, north-facing limestone slopes in the Alpilles. The style is perfumed and savoury rather than sweet or heavy—blackcurrant and dark cherry from Cabernet; violet, olive and peppered spice from Syrah—carried by fine, long-grained tannins and a chalk-saline line that keeps the finish dry and mouth-watering.
Viticulture is organic, yields modest, and picking keyed to flavour and natural acidity. Winemaking is minimalist: native-yeast fermentations, gentle extraction, a calm élevage in older barrels and foudres so oak reads as texture and length, not flavour. Whole clusters are used as the year permits; clarity and proportion are the brief. The result is a wine that feels vertical and composed—silken entry, a taut, stony core, and lingering notes of graphite, garrigue and cocoa nib.
Serve at 16–18 °C in large Bordeaux stems; decant young bottles for 60–90 minutes to relax the mid-palate and lift aromatics. Pair with roast lamb and rosemary, grilled beef rib, duck with olives, aubergine dishes, mushroom ragù, or hard cheeses such as aged Comté—the wine’s freshness and fine tannins carry richness cleanly.
Cellaring is part of the promise. While seductive on release, most vintages hit their stride from 6–8 years after harvest and cruise for 15–20+ in strong seasons, trading primary cassis and violet for cedar, tobacco, dried herb and sweet-earth complexity while the limestone thread stays vivid. This is Trévallon in full voice: limestone clarity, garrigue perfume, and quiet power rendered with impeccable balance.
