Winemaker Notes
Terrebrune’s Bandol Rosé epitomizes this idea of a terroir-driven rosé, from the nose of thyme and white peach, redolent of a Provençal summer, to its mouthwateringly salty finish, a reminder that the sea is just a stone’s throw away. For conclusive evidence that this is no ordinary rosé, save a bottle for five, ten, or twenty years—a pleasant surprise awaits.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
Provence’s leader in concentrated and age-worthy red wines, Bandol is home to the dense, deep and earthy Mourvèdre grape. Like Châteauneuf-du-Pape, Bandol produces characterful reds that, while approachable in their youth, are typically designed for the cellar.
Given its coastal, Provencal situation, Bandol also naturally produces an assortment of charming, aromatic rosés made of Mourvèdre, Grenache and Cinsault.