About Us

Our Story

Clos de Trias is something relatively rare in France — a small independent winery that is neither a centuries-old family estate nor a corporate acquisition. From the very beginning, everything has been done by hand and entirely on site, from fermentation and aging through to bottling and labeling.

Harvest is when the domaine really comes alive — Even's parents, his sisters and their families, and a growing crowd of kids and cousins all descend on the property to bring in the grapes. It gets loud, it gets busy, and honestly, that's exactly how we like it.

Which wines are produced each year is never predetermined — Even listens to what the vintage gives him and lets nature decide what is worth bottling. Daga, made from one parcel of Cinsault, has only been made once so far. Pied Porcher and Vieilles Vignes are made only when the vintage warrants it.

Our special cuvées are never produced as a matter of routine — we listen to the year rather than imposing a predetermined plan. Some wines appear every year. Others only when the conditions are truly exceptional. That's not a formula. That's a philosophy.

Even Bakke, Winemaker

Clos de Trias was founded by Even Andreas Bakke, who grew up between Connecticut and Norway before finding his way to wine — first as a sommelier, then studying winemaking at UC Davis, followed by 14 vintages in Sonoma County. In 2005 he packed up his family and moved to France, spending three years searching the southern Rhône for a terroir worth believing in. He found it at Clos de Trias.

The philosophy he brought with him — organic farming, minimal intervention, patience in the cellar, and an absolute refusal to release a wine before it is ready — has shaped every decision made at the domaine from the very first vintage. It is a philosophy that is now woven into the identity of the estate itself.

In the Cellar

Grapes are harvested by hand, parcel by parcel, only at optimum ripeness, and everything is hand sorted. Where possible, Even works with whole clusters.

Fermentation is slow with indigenous yeasts only, pressing is gentle, sulfur is minimal, and aging is done in large barrels that impart only the subtlest oak influence.

Special cuvées are made only in years where the grapes warrant it — so when one is available, it is worth paying attention to.

The white wine is macerated on skins — an old tradition in this part of the Rhône that adds texture and complexity that you will notice from the very first sip.

Our Philosophy

At Clos de Trias the wine is released only when it is ready to drink — which typically means five years or more after harvest. Even recognizes that most wine is drunk the same day it is purchased, and feels it is his responsibility to do the aging on behalf of the consumer. When you open a bottle of Clos de Trias, the work has already been done.

Our approach in the cellar is one of restraint and transparency, with as little human intervention as possible so that the terroir can express itself clearly in every glass.

We are looking for acidity, freshness and fruit, but above all complexity and elegance — wines that reveal themselves slowly and reward your attention. The result is something that could fairly be called artisanal: wine that is unmistakably of this place, made by hand, and on its own terms.

What People Are Saying

  • "One of the most intuitive winemakers in the Rhône"

    — Lay & Wheeler, British Wine Merchants

  • "A silky touch on the palate, of an astonishing refinement for this price and this appellation. An irresistible bottle."

    — Mes Vendanges, French wine retailer

  • "Even Bakke est aussi gentil, passionné et accueillant que ses vins sont bons"

    — WineandBee.com (French retailer)