Bandol Rouge 2015
Grape variety: 70% Mourvèdre, 20% Cinsault, 6% Grenache, 4% Syrah
Terroir: Limestone and clay soils. Vineyard cultivated in terraces (locally called “restanques”) on the steep slopes of a natural cirque, facing south.
Yields: 29 hl/ha Average age of the vines : 37 years old
Vinification: The grapes are hand-harvested and sorted in the vineyard. They are then sorted again at the cellar before being de-stemmed. The fermentation lasts two to three weeks in concrete tanks, with smooth pumping over each day. The wines are aged 18 months in oak tanks of 30 to 80 hl.
Vintage: After a very rainy winter, which helped to fill the reserves of soil water, spring began coldly. Early April the first buds have hatched. Spring was particularly dry, allowing the vines to grow in very favorable conditions, healthy, promising a good harvest. In early June, temperatures were worthy of August. They provoked storms benefactors for the vines that were beginning to reclaim water. In the summer, hot and dry weather accelerated the ripening of the grapes. The harvest began on August 31 by the Grenache and Cinsault rosé. The Mourvèdre, growing on deeper clay soils, are made to wait a little longer. The harvest ended September 22.
Taste: The nose is very aromatic and elegant, revealing flavors of red fruits, spices, liquorice, blond tobacco. We find these flavors in the mouth, with smooth and fruity tannins. The first sip is juicy, and then the wine reveals unexpected depths and lengths with subtle spicy and minty notes.
Ageing potential: 10 to 15 years
Serve: 17-18°C
Food pairings :
- Red meats (roast rack of lamb with herbs, grilled beef, veal roast)
- Game meat (wild boar stew with olives, jitter of deer...)
- Moussaka
- Chocolate desert
