Varietal: 75% Mourvedre, 10% Grenache, 5% Cinsault, 10% Carignan

Region: Bandol

Vintage: 2010

Harvest: The grapes are harvested by hand, sustainable.

Vinification: Long fermentation in vats

Aging Process: Aged 18 months in oak barrel

Aroma: A nice dark color with wild and powerful aromas and notes of licorice spices and ripe red fruit

Palate: Full and generous on the palate with a fine tannic textured finish 

Food Recommendations: Red Bandol wines are ideally served with grilled red meats, marinated or non-marinated, and various meats in sauces. It is also served with chocolate-based desserts.

Serving Temp:  16°-18°C/60°-64°F