Wine in Bandol

Youthful coral color with fruity notes of strawberry, cherry blossom and watermelon. The palate is savory, quenching and round with a nice balanced finish.

Delicate nose of pears, citrus fruits, white flowers, dry apricot and hints of herbs. Vibrant minerality and refreshing acidity with a lingering finish. A crisp, complex and fun wine

Discover Domaine De l’Olivette Bandol Rose Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Terrebrune Bandol Blanc 2014 Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Tempier Bandol Rosé Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Light peach color with a delicate, elegant nose dominated by floral notes which evolve towards citrus fruit and vine peach after a few swirls of the glass. The palate offers a fresh and lively attack followed by aromas of grapefruit which intermingle harmoniously with notes of white stone fruit. The palate is soft, well-structured and refined, resulting from a subtle balance of finesse and tension. Domaines Ott was founded in 1912 by Alsatian engineer Marcel Ott. Today, the wineries are owned and managed by Champagne Louis Roederer, producing some of the world’s most prestigious wines. These wines are made at three distinctively different estates: Château Romassan (Bandol), Clos Mireille, and Château de Selle (both Côtes de Provence). Château Romassan is located in the Bandol appellation and lies at the foot of the village of Le Castellet. The soil is poor, composed of limestone, sandstone, and marine upper cretaceous marls. The Bandol appellation is known for its terraced landscapes built from the hard stone with vines, which are planted into vast terraces with varying exposures. The sea air from the bay of Bandol compensates for the terroir's acidity and low rainfall. The winery is located on 148 acres, which are fully devoted to wine production. Cultivation methods are traditional and the soil is mechanically tilled and young shoots are trained with the greatest care to the plant.

Discover Terrebrune Bandol Rosé Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Rosé from Bandol is typically fuller and more substantial than rosé from the rest of Provence, and ours is no exception. With the vineyards a mere stone’s throw from the Mediterranean Sea, there’s a bead of salinity in this wine that gives way to interwoven aromas and flavors of savory herbs, cherry, blood orange, almond and black licorice—all held together by a backbone of vibrant acidity.

The wine boasts a youthful coral color and offers fruity notes of strawberry, cherry blossom and watermelon. Juicy and generous in the mouth, quenching and round with a nice balanced finish. Open ½ hour before serving and decanting is highly recommended.

70% Mourvedre, 20% Grenahce, 10% Cinsault This is an elegant, supple rosé with presence and persistence-–expressive berry fruit, herbal tones and the mineral tension typical of Bandol.

Discover Chateau Pradeaux Bandol Rouge Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Gros Nore Bandol Rosé Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Bright red fruit and pepper on the nose. Full-bodied, with prominent tannins, good balance, moderate finish. Tasty stuff, especially if you're into southern Rhone wines.

The Bandol Rosé from Pradeaux is perhaps the most serious wine in this category. Robust, rich, and complex with an ability to age gracefully, this wine is based on Cinsault (50%) and Mourvèdre (50%), taking its slight orange tint from the latter cépage. The younger vines of the domaine (average age: 25 years) are utilized to produce a rare rosé with staying power and exceptional complexity. The Rosé is vinified by a direct pressing for 24 hours followed by fermentation in cement tanks at a controlled temperature of 18 degrees Celsius for about 15 days; the malo-lactic fermentation is blocked and the wine is usually bottled in mid-April of the following year. We import approximately 600 cases (7200 bottles) annually of this exceptional wine.

Blend of Mourvèdre, Grenache, Cinsault, Syrah and Carignan, clay-limestone soil and gravelly areas, 30-year-old vines. Powerful wine, typical of its appellation, greedy, imposing and silky tannins dominated by notes of fruit and spices, wine for aging. Pairs perfectly with a beef, parmesan and arugula tagliatta.

Discover Le Galantin Bandol Rose Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

A deep dark red robe A nose rich with ripe and candied fruit A round mouth, with velvety tannins A persistent and spicy finish

Cinsault, Grenache et Mourvèdre depending on the vintage. Direct pressing of whole crushed grapes from September to mid-October. Fermentation ranging from 11 to 17 days in stainless steel. Malolactic fermentation. Bottled from January before maturing in air conditioned cellars. Frank nad harmonious rosé with fruity nose.

Located near Castellet, this terroir is extremely windy but also exposed to the sun from sunrise to sunset. The soil is composed of sandstone and marl of the Santonien (75-90 Ma); gypsum can be found on the surface. Although located at the top of the hill, the soil is relatively deep with a lot of clay. The vines mature easily on the hillside favorable to mourvèdre. It is said that mourvèdre likes to look at the sea with its feet in the water (in other words with sufficient water supplies). La Tourtine blends power and elegance. The cuvée is selected from this exceptionsl terroir of only 5.5 hectares. COMPOSITION Mourvèdre (~85%), with Grenache and Cinsault. Average age of the vines : 45-50 years VINIFICATION The grapes are hand-selected in the vineyard and in the cellar; de-stemmed, crushed and put into concrete vats for 3 or 4 weeks fermentation thanks to indigenous yeasts