Domaine du Trapadis dates back four generations to 1850, with present vineyard owner Helen Durand’s two great-grandfathers owning a part of the land that together form today’s Domaine du Trapadis 23 hectares near the village of Rasteau. Trapadis is the provincial word for “hole” because there is an underground cave in the Grenache vines. Helen began to produce and bottle the wines of Trapadis at the young age of 16. Since 1996, he has complete charge of the domaine. No synthetic or chemical products are used. Respecting the soil allows for biodiversity of the fauna and flora to thrive. A lot of the work in the vines is done with the help of a horse.Certified Organic/Biodynamic
Les Adrès Côtes du Rhône: (Red)
Age of Vines: 60 years old
Yields:10 to 15 hl per hectare for the Grenache. 20 hl per hectare for the Carignan, Mourvèdre
Pruning Method: Runner
Soil: Clay limestone, on slopes, composed of yellow & blue marl for the Grenache & Carignan. Clay limestone, on the plane, composed of red clay & pebbles for the Mourvèdre.
Varietals: 80 % Grenache noir, 10 % Carignan & Mourvèdre
Vinification Method: The grapes are manually picked and carefully sorted in small cases . The harvest is destemmed, lightly crushed and put into cement vats Alcoholic fermentation starts due to natural yeasts. The grapes are macerated for 20 days at a temperature of 25°C. Free run juice is pumped over the must every 4 days. The grapes are pressed just before the end of the alcoholic fermentation. The wine is matured in cement vats on fine lees for 20 months. Part of the wine (around 10 %) is matured in barrel to enhance aromatic complexity. The wine is bottled at once to preserve the regularity and purity.
Tasting Note: Rich notes of black fruit and sweet spices with a note of mocha. The palate is rich with ripe fruit flavors followed by a rounded and persistent finish.
Pairing: Works beautifully with roasted chicken, pork, grilled beef or lamb.
Soil:Clay limestone, composed of red clay & small pebbles.
Rasteau Red Cotes du Rhone:
Age of Vines: 30 years old
Yields: 25 hl per hectare for the Grenache and 35 hl per hectare for the Carignan, Mourvèdre and Syrah.
Pruning Method: Cordon or cane pruned
Varietals: 70 % Grenache noir, 10% Carignan/Mourvèdre/Syrah
Vinification Methods:The grapes are manually picked and carefully sorted. The harvest is destemmed, lightly crushed and put into cement vats. Alcoholic fermentation starts due to natural yeasts. All 4 grape varieties are vinified together, with the exception of the Syrah, which ripens earlier. The grapes are macerated for 20 days at a temperature of 25°C. Free run juice is pumped over the must every 4 days. The grapes are pressed just before the end of the alcoholic fermentation. The wine is assembled in January following the vintage and matured in cement vats on fine lees. Bottling takes place after approximately 18 months.
Tasting Note: Lush black cherry and berry fruit with a herb-infused finish.
