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2011 Bandol Rouge

Domaine du Gros ’Noré
Discount Eligible $80.00
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The reds from Alain Pascal of Gros ’Noré are big, brooding beasts that convey the full tannic punch of the Mourvèdre grape. You’ll find Bandol’s classic earthy, spiced tones, along with a healthy dollop of ripe, black Mourvèdre fruit. This 2011 reflects a shift for Alain, coinciding with his decision to harvest slightly earlier and exercise a lighter touch in the cellar. These changes in his methods have allowed him to capture unforeseen delicacy and elegance—words not typically associated with Alain, or his wines! The inclusion of some stems in the vinification tank has also proven an important step toward retaining freshness, something Alain works hard for in a time when each year is hotter than the last.
     At age eleven, this Bandol has developed lovely complexity, but don’t feel the need to rush: with some more bottle age, leathery nuances and a gamey, almost animal bouquet tend to emerge. Drink it over the next twenty or so years with hearty cold-weather fare or a simple ribeye cooked over fire.

Anthony Lynch


Technical Information
Wine Type: red
Vintage: 2011
Bottle Size: 750mL
Blend: 80% Mourvèdre, 15% Grenache, 5% Cinsault
Appellation: Bandol
Country: France
Region: Provence
Producer: Domaine du Gros ‘Noré
Winemaker: Alain Pascal
Vineyard: 14 ha
Soil: Clay
Farming: Organic (certified)
Alcohol: 14.5%

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About The Region

Provence

map of Provence

There is perhaps no region more closely aligned with the history of Kermit Lynch Wine Merchant than Provence. While Kermit began his career as a Burgundy specialist, he soon fell in love with Provence and its wines, notably the legendary Bandols of Domaine Tempier, which he began importing in 1977. He later began living in the area part-time, returning frequently between tasting trips, and today he spends most of his time at his home just outside of Bandol.

Provence is thought to be France’s most ancient wine region, established when Greek settlers landed in the modern-day port city of Marseille in the 6th century BC. The conditions here are ideal for cultivation of the grapevine, with a hot, dry climate and a prevalence of poor, rocky soils, primarily limestone-based, suitable for vines and not much else. The ever-present southern sunshine as well as the mistral, a cold, drying wind from the northwest that helps keep the vines free of disease, are crucial elements of Provençal terroir. Wild herbs from the pervasive scrubland, called garrigue, and cooling saline breezes from the Mediterranean also contribute to the quality and character of wines in all three colors.

Provence is well known for its rosés, but red wines have always held importance here. The very best, such as those from Bandol, possess great depth and a capacity for long-term aging. The white wines, notably those of Cassis, offer weight balanced by a maritime freshness, making them ideal pairings for the local seafood. Mourvèdre reigns king for red grapes, supported mainly by Grenache and Cinsault, while Clairette, Marsanne, Rolle, and Ugni Blanc are the region’s principal white grapes.

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Kermit Lynch

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