Château Trillol Corbieres Cucugnan 2015
Our Red Wine Bargain of the Year Château Trillol 2015. The 2015 is a step up from the excellent 2014 vintage. Why? The Sichel family have decided to rebrand this first-rate Corbières from their family property and have offered us this remarkable deal to sell down their older vintages.
Charles Sichel explained to me that the next generation of the family are taking over the management at the Château and a once in a generation revamp was taking place. Great news for us and all our customers!
The 2015 vintage at Château Trillol is very good ripe fruit with a hint of spices and tobacco and vinified with the help of the winemaking teams at Châteaux Angludet and Palmer led by Ben Sichel. It is already showing really well as it gently matures over the next 5 years. Its pedigree is unmatched in Corbières it was recently awarded 'Prix dExcellence' in the Concours Général Agricole, the highest award in France for food and wine, for a vintage that was not as good as the 2015.
What do the professionals think? (previous vintages):
"My grandfather fell in love with this place nearly 30 years ago. Everything here appealed to him: the terroir, the beauty of the place, its history, its authenticity and the bold idea of making outstanding wines. My father and uncles have pursued his dream. I love opening a bottle of Trillol to share with my friends." Max Sichel, Silver medal - Decanter World Wine Awards 2017
"Complex nuances of ripe fruits and underbrush. Concentrated, full-bodied and rounded on the palate." Le Guide Hachette des Vins
"A blend of Grenache, Carignan and Syrah, this is deliciously focused with a savoury twist to the vibrant raspberry and black cherry fruit. The high altitude of these vineyards helps keep freshness and structure in the wine." Jamie Goode, Sunday Express
"A warm, spicy, juicy, comforting Grenache/Syrah/Carignan blend from the fabled Sichel familys estate in Corbières, its fully mature and begging to be drunk. The vineyards are being revamped and this is the last of Trillol in its current form and you'd be crazy not to snap it up."
Jonathan Ray, The Spectator Magazine
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