Bring on the Bandol
Bandol…your new bestie!
The region of Bandol may be much more humble than the glitzy neighboring cities of Cannes and Monaco, but this cozy fishing village in the south of France actually produces world-renowned rosé. Bandol is the kind of rosé that tastes fresh and vigorous in its youth, yet becomes richer and smoother with well-rounded acidity and fruit as it ages. Among the many factors contributing to the exceptional quality of Bandol rosé is the Mediterranean climate, which is ideal for southern French grape varieties like Mourvèdre, Grenache, and Cinsault. Summers are warm, yet full of ocean breezes that sweep over the vines.
Standing at the property of Domaine de Terrebrune, a 30-hectare organic estate in the town of Ollioules, you can smell the sea, the rocky earth underfoot, and the overgrown herbs in the vineyard. Here, limestone soil - specifically blue Triassic limestone - lies beneath clay and earth, bringing about a distinct minerality in the estate’s wine. In fact, the presence of limestone within its brown clay soil inspired the estate's name ‘terrebrune’ or ‘brown earth.’ Winemaker Reynald Delille chooses to ferment and age his 2020 Domaine de Terrebrune, Bandol Rosé in all stainless steel tanks with no malolactic fermentation, creating a lighter-bodied and graceful rosé, which also has aging potential for up to twenty years.
This winsome and elegant Bandol has a pale pink hue with delicate aromas of white peach, dried raspberries, cherry pit, and a beautiful minerally freshness derived from the limestone soil. If you find yourself cooking up a big, boozy brunch in these last few weeks of summer, chill down a bottle of Bandol! Pair the wine with a fresh salad niçoise, a spread of bagels, cream cheese, and smoked salmon, or a watermelon, feta, and tomato salad. Boom - bring on the Bandol!
Did you know?
Ageworthy rosé generally retail at a higher price point, which is a reflection of the additional labor and time required to make them, as well as the reputation of their esteemed producers. For example, Reynald’s father, Georges, trained as a sommelier before purchasing the winery’s idyllic property in 1963. He spent 10 whole years renovating Terrebrune before bottling his first vintage in 1980.
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