The Crossing - Gavin CRISFIELD

Domaine La Traversée - Gavin Crisfield

The Domaine La Traversée, led by Gavin Crisfield, stands out in the Roussillon winegrowing landscape as an artisanal operation with high technical standards, oriented towards a precise reading of terroirs and rigorous organic viticulture. The project is based on a coherent parcel-by-parcel approach, a constant search for balance, and an assertive desire to produce wines that are legible, structured and capable of evolving over time.

The vineyards of Domaine La Traversée are located in the foothills of the Fenouillèdes, in an environment marked by altitude, geological fragmentation and contrasting climatic conditions. The vineyards are located at altitudes ranging from 300 to over 600 meters, on soils composed mainly of schist, granite and gneiss. This geological diversity is a central feature of Gavin Crisfield's work, as he adapts vineyard management and winemaking choices to each terroir unit.

The climate combines an assertive Mediterranean influence with significant altitude effects. Dry summers, cool nights and steady winds favor healthy grapes and slow ripening. In this context, the Domaine La Traversée favors naturally moderate yields, without seeking excessive concentration, in order to preserve the freshness and tension of the wines.

The viticulture practiced at Domaine La Traversée is certified organic. It is based on the exclusion of synthetic products, mechanical working of the soil and careful observation of the vineyard. Interventions are reasoned and adapted to the climatic conditions of each vintage. The aim of this approach is to maintain the biological balance of the soil, promote deep vine rooting and ensure the long-term future of the vineyard. Organic viticulture is envisaged by Gavin Crisfield as an agronomic tool essential to the faithful expression of terroirs, not as a sales pitch.

The grape varieties grown at Domaine La Traversée reflect the identity of Roussillon while incorporating choices adapted to altitude conditions. Carignan takes center stage, often from old vines, providing structure, natural acidity and ageing potential. Syrah contributes freshness, aromatic complexity and tannic finesse. Grenache, used sparingly, balances the whole with its roundness and fruity expression. Depending on the cuvée and the vintage, other grape varieties may complete the blends, always with a view to parcel coherence.

Harvesting at Domaine La Traversée is done by hand, with rigorous sorting by plot. Harvest dates are determined by observing the physiological ripeness of the grapes, taking into account the balance between sugars, acidity and phenolic ripeness. The estate seeks to avoid over-ripeness, in order to maintain controlled degrees of alcohol and sufficient acid structure to guarantee the wines' drinkability and staying power.

Winemaking at Domaine La Traversée is based on minimal intervention, without forgoing technical precision. Fermentations are mostly conducted with indigenous yeasts, favoring a faithful expression of vintage and terroir. Extractions are adapted to each vat, with measured pumping-over and punching-down, to preserve the finesse of the tannins and the overall balance of the wine. The aim is to produce structured yet readable wines, without harshness or overload.

Maturing is an essential stage in the style of Domaine La Traversée wines. It is mainly carried out in foudres, vats or old barrels, with very limited use of new wood. This approach allows the wines to evolve without masking their identity. The duration of ageing is adjusted according to the profile of each cuvée, with a view to natural stabilization and highlighting of the raw material.

The red wines of Domaine La Traversée are characterized by an upright structure, marked freshness and a clear mineral expression. Aromatic profiles revolve around red and black fruits, spicy and sometimes slightly smoky notes, in keeping with the nature of the soils. On the palate, tannins are present but controlled, supported by a structuring acidity that gives the wines a real capacity for ageing.

Food and wine pairings with Domaine La Traversée vintages favor structured yet balanced cuisine. The wines effectively accompany roasted or grilled meats, stewed dishes, lamb or beef-based recipes, as well as certain Mediterranean cuisines with bold flavors. Their freshness and precision also make them compatible with contemporary, product-driven gastronomy.