AOP Bandol Red
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 |