Domaine Treloar – Le Secret (750ml)
Cote de Roussillon
Domaine Treloar is a 10 hectare vineyard and winery in the Roussillon, owned and operated by husband and wife team, Rachel Treloar, from New Zealand and Jonathan Hesford, from England. After working in IT for 15 years, we were living almost next door to the World Trade Center when it was destroyed in 2001. Having experienced that disaster at first hand they decided to make some life changes and follow their dreams of owning and running a winery.
Jonathan studied oenology and viticulture at Lincoln University in New Zealand and, after graduating top of the class, worked as the Assistant Winemaker at highly regarded Neudorf Vineyards for 2 years. In 2005 they came to the Languedoc-Roussillon to find the perfect site for making their own wine and established Domaine Treloar in January 2006 with 10 hectares of old vines and a historic winery.
The vines grow on hillsides in the “Les Aspres” cru at the foot of Mount Canigou. All the work in the vineyard is done by hand by Rachel and Jonathan. The soils are worked organically, ploughing and fertilizing only with vineyard compost and animal manures. They follow a sustainable disease management program. All grapes are selected, hand picked, put into small cases and driven the 5 minute journey back to the winery before lunchtime. This ensures that the fruit is received, undamaged, in top condition.
The winemaking is based on traditional practices and science. Sulphur and fining agents are kept to a minimum. Most wines are fermented with wild yeasts and no enzymes are added.
The secret is that normally a Cotes du Roussillon should have no more than 80% Syrah, but this wine has around 95%, with Grenache added to soften the edges and Mourvedre to add a bit of spice. The nose is a powerful combination of chocolate cake, tobacco and dark berries. A concentrated, structured wine with great length.
Syrah, Grenache and Mourvedre grapes are sustainably farmed on clay/marl with very high schist/quartz content. Yields are low at 28 hl/ha. The grapes are hand-picked and sorted. Transported in small caissettes. No acidification or chaptelization. Fermented in concrete vats at 27 °C for 3 weeks then aged in a combination of new (10%) and used barrels for 12 months. Unfined but filtered at bottling in the following winter. Bottled in Ecova environmentally-friendly, lightweight bottles and sealed with DIAM high quality natural corks that attempt to reduce cork-taint risk to a minimum. 6000 bottles made.