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Made predominantly from the noble Mourvèdre grape, Bandol reds perfectly translate the sun-kissed landscape of Provence. At once profound and generous, they flaunt a somewhat rustic, earthy side while expressing the jovial personality of the Provenc?al people. At Tour du Bon, vigneronne Agnès Henry crafts dense, potent reds from clay and limestone soils tucked beneath the medieval village of Le Castellet. This part of the appellation is shielded from cooling sea breezes, so her wines show a full-throttle ripeness and almost bloody, animal character that shines alongside lamb and game dishes, rich tomato sauces, and other hearty Mediterranean cuisine featuring plenty of garlic and herbs. Delicious today, this Provençal beast will have no problem aging and evolving in bottle for twenty more years.
|Blend:||55% Mourvèdre, 25% Grenache, 15% Cinsault, 5% Carignan|
|Producer:||Domaine de la Tour du Bon|
|Soil:||Clay, Limestone, Silt, Sandstone|
|Aging:||Wines age in foudres for 18 months before bottling|
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174