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Pre-fermentation extended skin maceration followed by a very long primary fermentation in oak has led to a wine with great depth and rich body. It is more than an everyday wine, it's a wine to pair with a meal. Perfect with cheese, chicken and roasted veal.
The vintage 2016 is available since June 2019.
Please open it for several hours before enjoying it.
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.
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.
Red wine and rosé: Grenache noir, Syrah, Cinsault, Carignan
White wine: Grenache blanc, Clairette
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.
|Alcohol Content||12-13,5 Vol %|
|Grape Varieties||At least 82% Grenache blanc, 15-20% Clairette|
|Appellation||South Rhone - AOP/AOC Ventoux|
|Fermentation||Pressed after 12-24 hours of skin contact|
|Average age of vines||Vines age 30 – 70 years|
|Finishing||24 months maturing time in demi-muid; 9 months in tanks|
|Drinking temperature||10-12 degree|
|Average Yield per ha||25 hl/ha|
|Yearly production||2.500 bottles|
|Type of soils||Argilaceous shell Limestone, quartz sand and marl from ancient Trias|
Provence in liquid form.
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