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Bandol Rouge, Chateau Ste Anne 2006


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Mostly Mourvedre, with a bit of Grenache and Cinsault grown organically for centuries though certified in 1976. The grapes are vinified without temperature control, fermenting with natural yeasts and without using additives and sulphites. The wine is aged for 22 months in foudre. At bottling, sometimes a small dose of sulphites is added for travel. The domaine's unique, cool microclimate allows the grapes to slowly and fully mature with modest alcohol. 12.5% alcohol. After nearly a decade this is drinking beautifully, intense and expressive flavors of black fruits layered with earthy spices and herbs. A great Bandol, especially for a hearty meal.