The tiny appellation of Bandol is located directly on the Mediterranean coast, just east of Marseilles, where the finest red wines of the French Riviera are produced. Only 4,000 cases of red Bandol is produced annually from their organically tended, terraced vineyards. Celine Pascale has taken a few years ago the winemaking reins from her father Achille, who started the winery. This development has brought about significant changes in the physical plant and the winemaking practices, bringing greater focus and clarity to the wines. Today, Domaine le Galantin cultivates 35 hectares in the Plan du Castellet. The ancient steep vineyards of Bandol - first planted by Phocaean Greeks c.600BC - are the perfect home of Mourvedre, and here the grape produces wines which can age at least three decades. As at le Galantin, the best vineyards are planted on poor clay and sandy soil on old terraces, known locally as restanques. The appellations's 1400 hectares of largely south facing vineyards get an extraordinary 3,000 hours of sun a year, but the heat is tempered by constant wind and also humidity from the sea.
Farming practices: Organic, not certified.
|Domaine Le Galantin Website|
|This delicious blend of Clairette 60% and Ugni Blanc 40% comes from terraced, low-yield vineyards of clay and limestone; the classic soils of Domaine le Galantin. White wine is rare in Bandol, accounting for only 5% of the appellation's wines.|
Following a cool fermentation the wines are bottled early, in the spring following the harvest, in order to preserve the fresh qualities of this wine.
The bouquet offers floral notes with a hint of the wild herbs of the garrigue coming from the mature Clairette vines. The palate is dominated by fresh fruits and a vivacious finish. Perfect with shellfish or grilled fish.
|The Domaine Le Galantin Rose is a classic Provencal rose with delightful fresh berry fruit flavors and a crisp finish. It is composed of 50% Mourvedre, about 25% Cinsault and about 25% Grenache. After the grapes are hand-harvested from their organic vineyards, they cool down the bunches to 50 degrees for a two day cold soak in order to extract fruit, color and aromatics. The juice is then racked off and the grapes are pressed to stainless steel tanks. 10% of the wine is Saignée, the rest come from grapes treated as for making white wine. On the nose, mineral, with complex aromas of red fruit and citrus. Full bodied on the palate, generous and elegant. |
|This organically-grown wine is a powerhouse of dark berry fruit flavors with a lingering, complex finish. Produced from 95% Mourvedre and 5% old-vines Grenache, the wine is aged for 22 months in oak cuves before release, which makes this tasty giant more approachable in its youth. Celine is employing 20% whole cluster fermentation and pressing after 20 days. A great pairing with red meat and grilled dishes, and ideal with game.|
2011 vintage notes: 2011 saw regular rain, with a warm and sunny spring that induced early budding and beautiful flowering. A slight fall in temperature around July 14th followed by constant seasonal temperatures in August produced perfect maturing conditions. Harvest started on September 13th. 2011 was a great vintage for Bandol red. This wine will age beautifully but is also very drinkable now.
|Bandol Rouge - Longue Garde|
|Made only in special vintages, this wine is made for "long aging" as the name implies. It is a huge wine with depth and complexity, made from the oldest parcels on the property and gets a longer cuvaison than the regular cuvée. Céline holds the Longue Garde back for at least 5 years before release so the wine is approachable, sometimes for much longer. |
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