Not all rosé is created equal! Bandol is always a cut above. There are a lot of options out there, but, like a lost kid searching for his parents in a crowd, I’m always desperate to find Bandol by Domaine La Suffrene and, of course, we're not alone: The last several vintages we offered, scored 97 points, a Platinum Award and Best in Show at the Decanter World Wine Awards.
We've waited a while for this latest release to arrive, so today marks your once-per-year chance to acquire this tightly-allocated, blue-chip rosé. I’m loving where this wine is right now, and as I write about it I’m craving another bottle, preferably alfresco as soon as possible! Bandol, of course, is arguably the world’s most prestigious rosé appellation. It is considered to be some of the best Terroir there is in Provence when it comes to producing Rosé and Domaine La Suffrene's version delivers depth and fragrance to take on all-comers.
The vineyards of the 45-hectare Domaine la Suffrene are spread over the communes of La Cadiere-d'Azur and Castellet in the Provencal appellation of Bandol. The estate is run by Cedric Gravier and although the first estate-bottled wines were released only in 1996, the domaine is now one of the leading producers of the region. This silky rose is a blend of hand-harvested Mourvedre, Grenache, Cinsault and Carignan and is particularly well suited to seafood and salads. Try as a summer aperitif also.
This Bandol gem is also one of the world’s great culinary wines! It's fresh, mineral, and creamy all at once, with a historic pedigree and a deep connection to the dusty soils and fragrant scrubland of Provence. It treads the fine line between quaffable and collectible, but we’ll happily opt for the former; as good as it is, there’s no reason to overcomplicate things!
A gorgeous salmon-pink in colour with orange tints. On the nose, floral and ripe with hints of peach and strawberry. On the palate, soft and dry with a mineral acidity leading to flavours of fraises des bois, canteloupe melon and citrus fruits. The finish is honeyed and lingering. Try as an aperitif with green olive crostini. Alternatively, serve with pasta with sea urchin and clams or grilled Thai shrimp with blackened scallops.