About Us

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 we decided to change our direction and follow our dream of owning and running a wine domaine.

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 we came to the Languedoc-Roussillon to find the perfect site for making our own wine and established Domaine Treloar in January 2006 with 10 hectares of old vines and a historic winery.

Our wines have won medals, awards and high critical acclaim in Britain, Germany, the USA and France. Jancis Robinson MW has given our wines the highest ratings of any Roussillon producer and in 2013 we were selected as the Coup de Coeur of the Roussillon by La Revue du Vin de France, the most influential French wine magazine.

Viticulture

We have Syrah, Grenache, Mourvedre, Carignan, Muscat, Grenache gris and Macabeu vines, ranging in age from 10 to over 75 years grown on hillside sites in the “Les Aspres” cru, at the feet of Mount Canigou.

  • We do all the work in the vineyards ourselves, debudding, leaf removal and bunch-thinning by hand.
  • We work the soils organically, ploughing and fertilizing only with vineyard compost and animal manures.
  • We 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.

 Winemaking

We employ both tradition and science to create wines with flavour, complexity, structure, longevity and appeal.

  • Sulphur and fining agents are kept to a minimum.
  • Most wines are fermented with wild yeasts and no enzymes are added
  • White wines are stirred on lees and filtered once before bottling.
  • Red wines are aged on lees in a selection of French Oak barrels for 12 months or longer. They are unfined and coarse-filtered at bottling.
  • We use DIAM corks to eliminate cork-taint and light-weight bottles.

Our goal is to be one of the finest small wine producers in the region.

 

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