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Domaine de Trevallon, IGP Alpilles Rouge, 2022

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Éloi Dürrbach planted his first vines on the northern limestone slopes of the Alpilles in 1973, and the estate he built became a quiet legend of Provence. His insistence on a fifty-fifty blend of Cabernet Sauvignon and Syrah—organic from day one—clashed with local appellation rules, so Trevallon operates under the humble IGP Alpilles designation, a label that belies the wine's stature. Now run by the Dürrbach children—Ostiane, Isoline, and Antoine—following Éloi's passing in 2021, the domaine practices whole-bunch fermentation with native yeasts, followed by more than two years of aging on the lees with minimal racking. The 2022 season was defined by extremes: late-March frosts that spared Trevallon thanks to late pruning, then a blazing, dry summer with a two-hundred-thirty-millimeter water deficit. Timely August rain reinvigorated the vines just before harvest. The wine is concentrated and complex, carrying the garrigue-scented warmth of Provence alongside a backbone of limestone-driven freshness. A mythic estate hiding behind an unassuming label.

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More about Domaine de Trevallon

Eloi Dürrbach planted the first vines here in 1973 on Provence's Alpilles limestone, creating what would become an iconic estate. His mantra—"the less you do, the wine"—still guides 15 hectares of Cabernet Sauvignon and Syrah. His wife Floriane and their children continue the philosophy of minimal intervention and maximum integrity.

Wine Details

Flatiron's Take

From the Importer

What Polaner Selections has to say about this wine:

Varietal Notes50% Cabernet Sauvignon, 50% SyrahVineyardThirty year old vines grown in the Trevallon Valley at the base of the rocky walls of the Alpilles mountain range.OrientationNorth-facing toward the Alpilles range.SoilLimestone, very rocky.ViticultureOrganically farmed. The Durbach family plows to encourage the roots of the vines to plunge deeper into the soil for water and nutrients, and they believe in pruning short, which not only reduces the yields but extends the life of the plant by 20 to 50 years.VinificationWhole cluster, wild yeast fermentation. The wine undergoes regular punch-downs and pump-overs of the cap before extended aging.AgingAged for 24 months in foudres.

Tasting Notes & Food Pairings

Perfect Pairings

Grilled fish with herbs, light pasta dishes, roasted chicken, cured meats

Tasting Profile

Medium-bodied red with bright red cherry, spice, herbs, and mineral undertones. Balanced acidity and tannins, elegant peppery finish.