Wines Ventoux Clos de Trias - Pied Porcher - 2010

Viniou Reviews

Clos de Trias "Pied Porcher" 2010 hails from the Ventoux AOC, nestled in the southern reaches of the Rhône Valley. This cuvée is a classic red blend, most likely dominated by Grenache, possibly accompanied by Syrah and Mourvèdre, which are typical of the region. The 2010 vintage is widely celebrated in the southern Rhône, benefitting from warm but balanced conditions, lending both concentration and elegance to the wines. Clos de Trias employs attentive vineyard work and a restrained vinification approach, often working with old vines on limestone-rich soils at the foot of Mont Ventoux. The wine expresses deep, complex aromas of ripe black cherries, wild herbs (garrigue), liquorice, and a touch of savoury spice, all supported by well-integrated tannins and refreshing acidity.

The Ventoux region has an impressive viticultural history, with vineyards dating back to Roman times. The area enjoys a slightly cooler climate compared to other parts of the southern Rhône, thanks to the altitude and influence of the Mont Ventoux. Daytime warmth ensures generous ripening, while the cool nights help preserve the grapes’ freshness and aroma. The soils are a mosaic of clay, sand, and limestone, bringing both ripeness and a lifted mineral character to the wines. Traditionally viewed as a more rustic counterpart to neighbouring Châteauneuf-du-Pape, Ventoux is gaining attention for its capacity to produce wines of both charm and substance, especially in strong vintages like 2010.

A mature Ventoux such as this pairs wonderfully with slow-cooked meats and regional classics. Try it with a Provençal daube, herb-roasted lamb, or duck with black olives. Hearty vegetable dishes like ratatouille or wild mushroom stew will also complement its earthy, herbaceous undertones. For a traditional pairing, think of dishes flavoured with thyme, rosemary, and garlic to echo the garrigue character found in the wine.

For ideal enjoyment, decant the wine for about an hour to allow the complex aromas and mature tannins to fully open, and serve at 16-18°C. This temperature will showcase its depth while maintaining freshness and vibrancy.