The wines are also available at most restaurants in the Cambscuisine group and have received great critical acclaim from Tamlyn Currin on jancisrobinson.com:

Dom. Des Trinités L'Etranger Cinsault 2019, VdF
"Fresh red-berried nose. Hurrah! Here is another Languedoc producer who 'gets' Cinsault. Perky, bright, raspberries and with that lovely telltale Cinsault salty-sweet tang that always reminds me of the best prosciutto or jamon. A bit of white pepper and ground cumin tangled into feather-light sinews of tannin. This is absolutely YUM. Tapas/aperitivo wine, without a doubt. I could drink this all summer long." 17/20  

Dom. Des Trinités Pech Mege 2019 Pezenas Rouge
"Dark cherries and a sharp flash of cobbler's glue on the nose. Rich layers of mulberries and prune, coffee syrup, clove and burnt sugar, mushrooms and leaf mulch. You could not accus this of simplicity, although it has more depth than length. A little brooding, a little heat, and slow to build. The tannins seem to be more spice than texture, vibrating more than gripping. If there is grip, it's in the orange pith and peel-oil on the finish. Intriguing wine. You could really climb into this." 16.5/20  

Dom. Des Trinités L'imaginaire Roussanne 2019 Igp D'oc
"100% Roussanne planted on their highest vineyards, a steep north-facing slope in the foothills of the Cévennes mountains. Isolated vineyards surrounded by herbaceous shrub and woodland on schist and basalt boulders. Hand-picked at 20-25 hl/ha, Five days' on skins then 48 hours of cold settling before racking. Spontaneous fermentation, no enzymes, no fining, minimal sulphur and sulphites. Carbon dioxide nap used to avoid oxidation.
Smells of mimosa and cold pebbles. So tight it's as if the fruit has been hot-waxed onto the palate. Wild, wild fruit and flowers, all hedgerow and fields. Iodine and salt, dust and dry bricks, saffron and yuzu. So much texture it's like licking chalk-dusted rose petals. Fascinating wine, that changes as you sit with it, like sunset dropped into a kaleidoscope, like light on water. Masses of undertow, savoury and sweet." 17/20

Reviews from jancisrobinson.com