Château Vannières

2016 Bandol Rouge

• Mourvèdre 95% and Grenache 5% from clay and limestone at La Cadière-d'Azur.
• 30 to 35 day fermentation with daily punch-downs, then 22 months in foudres and French oak barrels.
• Black fruit, pepper and spice; at ten years, well inside the family's 4 to 40 year window.

Grape varieties

Mourvèdre in very high proportion 95%, Grenache 5%

Yields

Low production, between 32 hl/ha and 38 hl/ha depending on the year

Serving temperature

16° to 18° C

Cellaring

Depending on your personal taste, between 4 and 40 years

Winemaking

Hand harvested, only in small crates to prevent oxidation. Made through long vinifications of 30 to 35 days with daily punch-downs, which bring structure and ageing potential.

Aged in foudres and French oak barrels for 22 months.

Tasting Notes

A wine with a deep garnet colour, with aromas of black fruit, blackcurrant and blueberry, lifted by scents of pepper and spice.

Food

This Bandol red goes wonderfully with lamb with garlic, duck with olives, roast rabbit with thyme, roast quail, or pan-fried ceps.

Distributed in Australia by Principal Wine.