Bandol Rosé 2016
Grape variety : 50% Mourvèdre, 40% Cinsault, 10% Grenache
Terroir : Limestone and clay soils. Vineyard cultivated in terraces (locally called “restanques”) on the steep slopes of a natural cirque, facing south.
Yields : 35 hl/ha
Average age of vines : 20 years old
Winemaking process : The grapes are hand-harvested at great maturity for Rosé wines. They are then sorted again at the cellar before being de-stemmed.
Mourvèdre and Cinsault are directly pressed, whereas Grenache has to macerate for 24 hours at 12°C before it’s pressed. The fermentation lasts 20 days at 17 to 20°C in stainless steel tanks or concrete tanks. Finally the wines are aged 6 months in stainless steel tanks or concrete tanks.
Vintage : 2016 started with a relatively mild winter. The first leaves appeared very early, but Spring was particularly cool which slowed-down the vines growth. The flowering happened in great conditions with a good grape output. As the drought continues we decided to remove some grapes of the over-charged vines in order to save a high qualitative potential. Summer was dry and windy, got hotter and hotter, which accelerated the grapes maturity.
The happened started really early, from the 25th of August to the 14th of September. Despite the water scarcity, the vines resisted, drawing in the deeper clayey soils, while regulating their vegetative growth. The grapes that were harvested are small, perfectly sane and concentrated, with a good acidity.
Wine Tasting : the Wine is bright pink in colour, with orange hues. It has delicate aromas of vine peach, clementine and tropical fruits with an ample and elegant mouthfeel ,revealing peach and spicy aromas, with a slight salty hint. The aftertaste is lingering and intense, both fresh and voluptuous at the same time.
Serve : Serve at 10-12°C.
Food Pairings :
- Fish and seafood (red mullet with zucchini and tapenade or a grilled swordfish.. )
- White meats (roasted veal with thyme)
- Asian food
- salads, goat’s cheese, Pissaladière (anchovy, cheese and onion tart)