Domaine du Gros Nore Bandol Rouge 2015
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The vineyards of Gros Nore are the highest vineyards in the appellation. These much higher and cooler sites have a base of limestone soils contributing to the outstanding freshness and vitality of the wine. The wine is fermented with natural yeast and bottled without fining or filtering.
Blend: 80% Mourvèdre, 15% Grenache, 5% Cinsault
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2016-
Robert
Parker
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Wine &
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Wine
Spectator
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Robert
Parker
Alain is already a leading contender in Bandol, the appellation regarded as the grand cru of Provence.
He farms sixteen hectares of vineyards with the help of his brother, Guy, on the rolling hillsides around La Cadière d’Azur. The vineyards are composed of both clay and limestone, imparting a pronounced structure of earthy, splintered rock. This microclimate near the Mediterranean brings warm weather and full sun, tempered by the persistent Mistral. Alain leaves his grapes to mature fully on the vine, lending great intensity to the fruit. Where appellation law demands that each blend includes at least 50 percent Mourvèdre, Alain uses 80 percent—a choice that gives more power and concentration to the final assemblage. Do not be fooled by the strength and boldness of the Gros ‘Noré Bandol, though; underneath a big exterior is a wine of character, depth, complexity, soul, and finesse.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
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.