A.O.C./A.O.P.
AC Bandol embraces eight villages in the foothills of the Sainte Baume mountain range overlooking the Mediterranean, where soil make-up is formed of calcareous silica, sandstone and sandy marl. This particular site enjoys 3,000 hours of sunshine annually, elevating both the fruitiness and the quality of the wines. Mild winters, early springs and hot summers also factor into this matrix. The reds are vinted traditionally and spend at least 18 months in oak tuns. Drawn from the same varietal range as the reds – namely Mourvedre (at least 50%), Grenache, Cinsault and a tiny proportion of Carignan and Syrah - the rosés are made using the direct to press method. The less common whites come from Bourboulenc, Clairette and Ugni blanc, with a balance of Sauvignon (no more than 40%).
Grape varieties: Vins rouges, rosés : mourvèdre, grenache, cinsaut, carignan, syrah . Vins blancs secs : bourboulenc, clairette, ugni blanc, sauvignon
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Bandol is renowned above all for its reds and rosés. The red wines (which account for 30% of output) exhibit a deep colour, are well-structured, powerful and aromatic (morello cherry, raspberry, violet, blackcurrant, iris, dill); 4 to 5 years down the line, they exude aromas of truffle, undergrowth, liquorice, cinnamon or musk. They boast an outstanding lifespan. Enjoy with Sisteron lamb, goat meat with garlic or Provençal Banon goat’s cheese. The rosés (60% of output) with their extremely pale salmon-pink hue, are well-balanced and conjure up aromas of ripe grapes and morello cherries layered over spices. Enjoy with a courgette tart doused with olive oil, fish or grilled white meat. The straw-yellow colour whites are dry, vigorous and fragrant (citrus fruits, pear, linden and broom). Try them with shellfish, fish and goat’s cheeses.
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