"2015 was a warm, sunny year, yet had good water reserves from a rainy winter which allowed for ideal ripeness levels without the loss of acidity or freshness. Ample, ripe tannins have the structure to make this an epic vintage. Harvest was done by-hand and began August 31 with grenache and ended September 22 with mourvedre.
The 2015 Bandol rouge is comprised of 73% mourvedre, 20% cinsault, 5% grenache, and 2% syrah with an average vine age of 37 years which yielded 35hl/ha of wine. The grapes are hand-harvested and sorted in the vineyard, then sorted again at the cellar before being de-stemmed. The fermentation with indigenous yeasts lasts 20 days in concrete tanks, with gentle pumping over each day. The wines then are aged 18 months in the traditional foudres of 3000L and 8000L, then bottled unfiltered by gravity in May 2016.
The 2015 Bandol rouge is aromatic, powerful, sophisticated and lengthy with ample acidity and with a knife's-edge balance. These are savory wines of place with great staying power and electricity running through them."