Day 2 | Bandol AOC

Mourvèdre on the Mediterranean

Bandol sits on a sun‑struck semicircle of terraces just east of Marseille, where limestone restanques face the sea and damp morning breezes cool the vines before Provençal heat takes over. The combination gives Mourvèdre what it rarely finds elsewhere: full phenolic ripeness, firm acidity, and a savory core. Red Bandol (minimum 50 % Mourvèdre) shows black plum, garrigue, and a leathery grip that mellows only after six or seven years. The rosés - paler than their power suggests -carry the same herbish depth, salinity, and faintly bitter‑orange. Whites are a footnote, though Clairette and Ugni can surprise with anise and fennel tones when grown on the higher, cooler sites above La Cadière‑d’Azur.

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What You’ll Taste (Reds)

• Primary & Secondary Notes - Black plum, blackberry compote, and dried thyme.

• Bandon Specific - Iodine and olive brine over medium‑plus acidity that keeps the richness in check.

• Tannin Profile - Firm, chalk‑dust tannins that feel leathery young but resolve after five to seven years.

Terroir & Winemaking Deep Dive

The oldest vines cling to narrow limestone steps cut by hand. Roots drill through fractured bedrock laced with iron‑rich sandstone.