Domaine de Trévallon Blanc 2008

Eloi and Floriane Dürrbach planted the vineyard in 1973, and since then have made Trévallon one of the jewels of the French wine industry. Located on the northern slope of the Alpilles, the 17 hectares of vineyards—surrounded by unspoiled, wild nature—have been cultivated organically since the very beginning. The cool microclimate, gentle pruning, and predominantly limestone soil are responsible for the wines’ distinctive style. The Dürrbachs do not claim the Les Baux-de-Provence appellation, as their grape varieties fall outside the specifications of the appellation’s regulations: Cabernet Sauvignon and Syrah for the reds, Roussanne and Marsanne for the whites, complemented by a touch of Chardonnay. The red, which has become just as legendary as the white, has real aging potential, and the passage of time lends it an added finesse of expression. Superb!

Eloi Dürrbach, who was studying architecture at the Beaux-Arts in Paris, planted his first vines in the Alpilles in 1973 and began making wine… at the age of 23. It all began with the Trévallon farmhouse, purchased in 1955 by his father, along with 60 hectares of garrigue. Here, Cabernet Sauvignon and Syrah thrive as reds, complemented by the Marsanne and Roussanne grape varieties for whites (with a touch of Chardonnay). The wines exhibit characteristics more “northern” than “southern”—that is, in reference to the Rhône Valley: elegant and fresh. No pesticides or insecticides; sheep manure is used as fertilizer; and the soil is plowed.

As the founder of the Trévallon estate in Saint-Étienne-du-Grès in 1973, Éloi Dürrbach has become an iconic figure in Provence. On his clay-limestone terroir, situated on the northern slope of the Alpilles, he has cultivated Cabernet Sauvignon and Syrah to produce great red wines. He cultivates his vineyard using organic farming methods. An attentive and meticulous winemaker, he produces IGP Alpilles wines that beautifully express the terroir and showcase perfectly ripe grapes, combined with the precision of whole-cluster fermentation and aging (up to two years in large oak casks). These methods result in wines that are dense, taut, and refined. Through their aromatic complexity (notes of spices, garrigue, and black truffle), Trévallon’s reds express a distinct Mediterranean character while retaining a northern freshness. From 2 hectares of white grape varieties (Marsanne, Roussanne, Chardonnay, and Grenache) come restrained, vinous whites, characterized by subtle bitter notes and delicate floral aromas. Ostiane and Antoine, the children of Éloi Dürrbach, have for several years now embodied the next generation of this exemplary estate.