We hold stock of the 2006 and 2010 Truffière vintages. As with all natural, organic and handmade wines, each vintage is a little different but these are all variations on what is - in our opinion - Nicolas Tregoat's winemaking masterpiece. One approach might be to mix a case of each vintage, sit back and compare, preferably with a sumptuous beef stew to hand.
The Truffière is a 50/50 blend of Cabernet Sauvignon and Syrah, both organically produced (Ecocert) at the splendid Domaine du Deffends, some 25 miles to the East of Aix-en-Provence in the depths of the Var. 'Aromatic' is the understatement of the century: you don't need to drink this wine, just inhale it. (No - actually that's absurd advice: of course you must drink it!) This is Provence in all its glory.
This deep iridescent red AOC Coteaux Varois and should be left open to breathe so that you can enjoy the woody truffliness of it all. This wine teaches the meaning of the word garrigues (which true Provençals all murmur) and by which they mean the dense scrubland typical of their region, so often peppered with the truffles that this wine is named after.
The blended grapes are macerated for between 12 and 18 days (depending on the harvest), treaded two or three times per day and slowly fermented with only natural yeasts. Having rested in tanks, the final product is bottled without fining and aged in wood for a year before bottling. As the 2006 shows, this wine will take age too - the definition of a vin de garde.