COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Cinsault, Grenache, Mourvèdre, Syrah
PRODUCER
Domaine Brusset
REGION
Rhône
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine Brusset was founded in 1947 by André Brusset in the heart of Cairanne. As an early pioneer in the Southern Rhône, André chose to bottle and market his own wines at a time when most growers sold their grapes to local cooperatives. Today, the estate is managed by his grandson, Laurent Brusset, representing the fourth generation of winemakers. Laurent has been a key figure in the region, serving as the president of the Cairanne Growers' Association and playing an instrumental role in elevating Cairanne to full Cru status in 2016. The 'Les Travers' cuvée is the estate's signature red, reflecting the unique terroir of terraced alluvial slopes covered with heat-retaining stones.
ALCOHOL
14.0%
AVG. PRICE
€15
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
15-18°C
INTERESTING FACTS
Fact 01
Founded in 1947, Domaine Brusset was one of the first in Cairanne to bottle and sell its own wines rather than selling to cooperatives.
Fact 02
Winemaker Laurent Brusset was highly instrumental in the decades-long push to elevate Cairanne to full Cru status in 2016.
Fact 03
The wine is named 'Les Travers' after the terraced alluvial slopes where the vines grow, covered in heat-retaining rounded stones.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Les Travers is designed to respect the fruit and the terroir. Grapes are 100% hand-picked and fully destemmed upon arrival at the winery. Each grape variety is fermented separately in temperature-controlled vats for approximately 20 days, utilizing only native yeasts to encourage spontaneous fermentation. Following fermentation, the wine is aged for 10 months. To balance freshness and structure, 70% of the blend is matured in concrete and stainless steel vats, preserving the vibrant primary fruit characteristics, while the remaining 30% is aged in three- to four-year-old French oak barrels to gently polish the tannins without adding heavy oak flavors.
