|Producer||Domaine le Galantin|
|Other Features||Indigenous yeasts|
Produced from 90% Mourvèdre and 10% old-vines Grenache, it is fermented with indigenous yeasts and aged for 22 months in 70 to 90 hectolitre foudres and demi-muids (one new and the rest 2 to 6 year old) before release, which makes this tasty giant more approachable in its youth. Céline is employing 20% whole cluster fermentation (80% destemmed) and pressing after 20 days.
Intense nose of ripe red fruits, black cherries, blueberries and licorice. Fruity freshness and assertive structure typical of Mourvèdre, along with toasty and peppery notes, and refined, silky tannins. Powerful and generous, a complex wine with a lingering finish. 2500 cases.
About the Producer
The tiny appellation of Bandol is located directly on the Mediterranean coast, just east of Marseille. Following the steps of her father Achille, who bought the land in 1960 and produced his first vintage in 1972, Céline Pascale took over the domaine in 1999. She is helped by her brother Jérôme, who takes care of the vineyards. Today, Domaine le Galantin farms 30 hectares of terraced vineyards located in Le Plan du Castellet. Everything is hand-harvested.
Farming practices: Organic, not certified.
The ancient steep vineyards of Bandol - first planted by Phocaean Greeks c.600BC - are the perfect home for Mourvèdre. This variety produces wines that 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.
Domaine Le Galantin
Jérôme and Céline Pascal