Ventoux Rouge

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 nose and palate. Long finish with mineral notes. Medium, smooth tannins. The wine warms in winter and cool evenings year-round. It is very suited to red meat with provencal herbs (thyme, rosemary, sage).

The Estate

On the foothills of Mt. Ventoux, known to determined cyclists and fans of the Tour de France bicycle race competition, lie the 20 hectares of the winery with it’s share very old vines, +80 year-old, at 300-500 meters above sea level growing in Triassic soil. The vineyard has been conventionally exploited by local wine-growers until its takeover by Even A. Bakke in 2007. The organic conversion completed in 2012 and the winery certified with the European Organic label.
The grapes are hand picked and hand-sorted afterwards using a dedicated sorting-table. The picking is done exclusively in the morning and ferments will often be whole-cluster to add the complexity of the stems. In a short time, the Clos de Trias winery has become one of the best wineries in the Southern Rhône region.

The Wine-grower

Born in Colorado, raised in the USA and Norway, Even Andreas Bakke has taken part in and run 14 vintages of winemaking in California in vineyards such as Matanzas Creek and Landmark until 2007 when, after a 3-year search, he has started his own winery in the south of France, in Provence. While in California, during his studies of technical craft necessary to winemaking, he has come to the conviction that good wine needs no technology. Even purely follows his penchant to experimentation, his intuition and his know-how.

The Grapes

Red wine and rosé: Grenache noir, Syrah, Cinsault, Carignan
White wine: Grenache blanc, Clairette
Natural cork

Development

Even counts exclusively on spontaneous fermentation with no yeasts addition and no temperature control. The aging takes place in the cellar in big wooden barrels (600-700 l) and concrete and enameled tanks, unfiltered and without fining with a low level of sulfur. The wine ages for a minimum of 4 years (for the red wines. +2 for the whites) in tanks or in bottles until its release onto the market.