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2020 Bandol Rouge
Domaine de Terrebrune
Proprietor Reynald Delille always appears in disbelief when tasting his own wines, as if he cannot fathom his land revealing new secrets with each vintage. When we first tasted this 2020 rouge, he stood speechless in the shadow of a tall cask, grinning and shaking his head repeatedly. “C’est pas possible!” he finally uttered, eyes wide and palate stained. He deems it the greatest rouge the domaine has bottled to date, citing the pristine vintage conditions plus a je ne sais quoi that always allows Terrebrune to transcend expectations. Generous, savory, and brimming with rich wild fruit, this beautiful young beast is certain to elicit incredulous reactions for many more years to come.
—Anthony Lynch
| Wine Type: | red |
| Vintage: | 2020 |
| Bottle Size: | 750mL |
| Blend: | 85% Mourvèdre, 10% Grenache, 5% Cinsault |
| Appellation: | Bandol |
| Country: | France |
| Region: | Provence |
| Producer: | Domaine de Terrebrune |
| Winemaker: | Reynald Delille |
| Vineyard: | 20 years average |
| Soil: | Limestone pebbles in brown clay, blue limestone bedrock, marl |
| Aging: | Wine ages in oak foudres for 18 months |
| Farming: | Organic (certified) |
| Alcohol: | 14% |
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Here is a full-bodied dose of Terrebrune terroir you can enjoy over the next thirty years.
About The Producer
Domaine de Terrebrune
About The Region
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 once said...
Kermit once said...
I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.
Inspiring Thirst, page 171