2018 Domaine De La Tour Du Bon Bandol

2018 Domaine De La Tour Du Bon Bandol

1 in stock


1 in stock 1.33 kg .


This is the estate flagship wine, what Agnes calls “the blood of the earth.”  60% Mourvèdre, 25% Grenache, 13% Cinsault, 2% Carignan. 2016 in Bandol is a magnificent vintage as it is in the Southern Rhone but maybe better. This wine will repay many yars of cellaring and Mourvèdre one of the greats. I would urge you to strongly consider this..

I tasted this at the Renaissance des Appellations in Angers last February  and was bowled over – a super deep blue/purple colour with a graceful, open nose that displays blackberry, spice, bay leaves and pepper; it is both carnal and virile. In the mouth it is sensual and beautiful at once.

It is fresh in the mouth with serious concentration the tone is blue and fruit driven, the finish offers a pretty, violety inner-mouth perfume. Finishes long, deep and satisfying. In the crazy world of today’s wine pricing this is practically a giveaway for the quality!

The magnificent Bandol appellation, known for its powerful reds and structured, elegant rosés, borders the Mediterranean Sea. Half a mile inland on a hillside near a tiny village called Le Castellet, Domaine de la Tour du Bon is quietly making some of the best wines that the appellation has to offer.

The terroir here is a clay-limestone mix with a red subsoil. The 12 hectares of vines form a natural amphitheater overlooking the sea, and with abundant sunshine and very little rain, this is the hottest area in the appellation.

Agnès Henry is the current winemaker and owner of Domaine de la Tour du Bon. Her parents bought the estate in 1968 and spent the next two years digging into the rocky earth and planting the vines that she now tends full-time.

In her 25 years of making wine, she has come to embrace organic agriculture and a hands-off approach in the cellar. In addition to farming organically, she has for the last few years worked with a dyanmizer to prepare biodynamic treatments.

Like all our best producers, Agnes intervenes as little as possible.
Fermentations take place in open top cement vats using native yeasts and normally last about three weeks; she pumps over occasionally to get oxygen to the yeasts.

Following Bandol’s requirements, the reds are aged in wood (a mix of foudres and barrels) for a minimum of eighteen months. The wines are not fined or filtered. Domaine de la Tour du Bon wines are traditional and unmanipulated, offering a true expression of Bandol’s unique terroir.

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