“Wine is a photograph of the environment, the climate and the soil, at a given time, when man’s intellect and labor determine the quality of the harvest.” — Helen Durand
Domaine du Trapadis is located in the Southern Rhône Valley between Vaison la Romaine and Orange. The history of Domaine du Trapadis dates back four generations to 1850 with present vineyard owner Helen Durand’s two great-grandfathers, Césaire Brun and Théophile Charavin, each owning a part of the land that together form today’s Domaine du Trapadis.
In 1942, the two families became one with the marriage of Helen Durand’s grandparents. In 1950, the cellar was built in its current location and the domaine was named: Domaine du Trapadis.
Trapadis is derived from the word “Trapalas” which means, “hole,” in Provençal. The hole refers to a subterranean gallery situated in a vineyard near the cellar. This is a natural spring, which provides water for the surrounding hamlet. The estate covers 23 hectares of vines that are worked without herbicides, pesticides or chemical fertilizers. The average age of the vines is 35 years with the oldest parcel, Trapadis, having been replanted in 1922.
Work in the vines is carried out with respect for the soil and the plants. This means that no synthetic or chemical products are used. Respecting the soil allows the fauna and flora to thrive, which encourages the development of an ecosystem where vines are in balance with their surroundings. This helps to maintain and express the potential quality of each terroir.
Grapes are picked manually and carefully sorted. Our aim is to harvest grapes at optimum ripeness, when they are healthy and flavorful, and there is a good balance between acidity and sugar levels. Grapes are then vinified according to location and soil type, in order to allow the purity, complexity and subtlety of each terroir to be expressed. During the wine making process, gentle infusion rather than extraction is preferred as our goal is to emphasize the terroir.
Our objective is to produce wines that show the subtle nuances of their origins. These choices are reflected in each glass, with wines that are fine, elegant, flavorful and balanced, with a lingering aftertaste. The wines reflect their origin while maintaining their drinkability and digestibility.
Esprit 2020
Grape Variety: 100% Grenache noir Soil : Mainly sand and silt, in the lower areas of Rasteau Vines : 20 years old, cordon or cane pruned. Plantation Density: 3,500 vines/ha Yield: 50 hl/ha
Cotes du Rhone 2019
Grape Variety: 100% Grenache noir Soil: Sand and silt, with little limestone, in the lower areas of Rasteau Vines: 25 years old, cordon or cane pruned Plantation Density: 3,500 vines/ha Yield: 40 hl/ha
The Vineyard The vineyard is cultivated without herbicides, chemical fertilizers or synthetic products. Small amounts of copper and sulfur are utilized in addition to fertilizers derived from animal and vegetal compost. The soil is ploughed six times a year. The yield is controlled by pruning the vines short, de-budding twice a year and by omitting grapes from the young vines. The Cellar The grapes are manually picked and carefully sorted. The harvest is de-stemmed, lightly crushed and put into cement vats. Alcoholic fermentation begins due to natural yeasts. The grapes are macerated for 15 days at a temperature of 20°C, with a peak of 28°C towards the end of maceration. Free run juice is pumped over the must every four days. The grapes are pressed just before the end of the alcoholic fermentation. The wine is matured in cement vats on fine lees. Bottling takes place after approximately 18 months. Recommendations
- Peak: 2 to 3 years
- Storage: up to 5 years
- Serving temperature: 61°F
Cairanne 2012
Grape Variety: 70 % Grenache noir, 10% Carignan, 20% Syrah
Soil: Clayey limestone, on the plane, composed of red clay and small pebbles, named Plan de Dieu
Vines: 25 years old, cordon or cane pruned
Plantation Density: 3,500 vines/ha
Yield: 35 hl/ha
Rasteau 2018
Grape Variety: 70% Grenache noir, 10% Carignan, 10% Mourvèdre, 10% Syrah
Soil: Clay limestone, on the plane, composed of red clay and small pebbles
Vines: 30 years old, cordon or cane pruned
Plantation Density: 3,500 vines/ha
Yield: 25 hl/ha for the Grenache and 35 hl/ha for the Carignan, Mourvèdre and Syrah
The Vineyard The vineyard is cultivated without herbicides, chemical fertilizers or synthetic products. Small amounts of copper and sulfur are utilized in addition to fertilizers derived from animal and vegetal compost. The soil is ploughed six times a year. The yield is controlled by pruning the vines short, de-budding twice a year and by omitting grapes from the young vines. The vines are cut back once in the growing season to optimize photosynthesis and the maturity of the grapes. The Cellar The grapes are manually picked and carefully sorted. The harvest is de-stemmed, lightly crushed and put into cement vats. Alcoholic fermentation begins due to natural yeasts. All 4 grape varieties are vinified together, with the exception of 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. Recommendations
- Peak: 3 to 4 years
- Storage: Up to 7 years
- Serving temperature: 61°F
Rasteau Les Adres 2012
Grape Variety: 80% Grenache noir, 10% Carignan, 10% Mourvèdre
Soil: Clay limestone, on slopes, composed of yellow and blue marl for the Grenache and Carignan. Clay limestone, on the plane, composed of red clay and pebbles for the Mourvèdre
Vines: The vines are 60 years old and gobelet pruned
Plantation Density: 3,500 vines/ha
Yield: 10 to 15 hl/ha for the Grenache and 20 hl/ha for the Carignan and Mourvèdre
The Vineyard
The vineyard is cultivated without herbicides, chemical fertilizers or synthetic products. Small amounts of copper and sulfur are utilized in addition to fertilizers derived from animal and vegetal compost. The soil is ploughed by horse three times a year to preserve the natural balance and to avoid erosion and compression of the soil.
The yield is controlled by pruning the vines short, de-budding twice a year and by omitting grapes from the young vines. The gobelet pruning allows for good air circulation around the grapes.
The Cellar
The grapes are manually picked and carefully sorted grape by grape.
The harvest is de-stemmed, lightly crushed and put into cement vats.
Alcoholic fermentation begins 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 barrels to enhance aromatic complexity.
The wine is bottled once to maintain the regularity and purity.
Recommendations
- Peak: 4 to 5 years
- Storage: 8 to 10 years
- Serving temperature: 61°F
- Suggestion: decant 1hour before serving
Vin Doux Naturel 2018
Grape Variety: 90% Grenache noir, 10% Carignan Soil: Clay limestone, yellow marl, on slopes facing southwest Vines: 25 years old, cordon or cane pruned Plantation Density: 3,500 vines/ha Yield: 20 hl/ha
The Vineyard
The vineyard is cultivated without herbicides, chemical fertilizers or synthetic products. Small amounts of copper and sulfur are utilized in addition to fertilizers derived from animal and vegetal compost. The soil is ploughed six times a year.
The yield is controlled by pruning the vines short, de-budding twice a year and by omitting grapes from the young vines. In the beginning of September, the leaves are lightly stripped and unhealthy grapes are removed (rotten, diseased and rose-colored).
The Cellar
The grapes are manually picked and carefully sorted.
50% of the harvest is de-stemmed, the grapes are lightly crushed and put into cement vats.
The cap of the must is manually punched down every three days.
Alcoholic fermentation begins due to natural yeasts.
The grapes are macerated for six days, before the addition of alcohol 96° and continue to macerate a further 14 days at a temperature not exceeding 25°C.
The development of the wine is followed very closely. When the tannin-sugar-alcohol balance is reached, the wine is pressed.
Part of the wine (around 10 %) is matured in-barrel, the rest in-vat, on fine lees for 11 months.
The wine (100g residual sugar /liter) is assembled and bottled in early September.
Recommendations
- Peak: 2 to 4 years
- Storage: up to 20 years
- Serving temperature: Aperitif 54°F ; At the table 57°F
