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Bandol, France
Mourvèdre (75%) blended with Grenache and Cinsault and a smaller proportion of Carignan and Syrah. Bunches are hand-selected in the vineyard and in the cellar; de-stemmed, crushed and put into concrete vats for 3 to 4 week to ferment thanks to indigenous yeasts. The wine then goes into large oak casks for 18 months minimum before bottling. The nose is beutifully perfumed, with aromas of violets, sandalwood and woody herbs. The palate is fresh, with dusty tannins and notes of vibrant black cherry, blackberry, spring flowers and gravel. Pair with a tomahawk steak when young and slow braised beef cheeks with some bottle age.
Mourvèdre (75%) blended with Grenache and Cinsault and a smaller proportion of Carignan and Syrah. Bunches are hand-selected in the vineyard and in the cellar; de-stemmed, crushed and put into concrete vats for 3 to 4 week to ferment thanks to indigenous yeasts. The wine then goes into large oak casks for 18 months minimum before bottling. The nose is beutifully perfumed, with aromas of violets, sandalwood and woody herbs. The palate is fresh, with dusty tannins and notes of vibrant black cherry, blackberry, spring flowers and gravel. Pair with a tomahawk steak when young and slow braised beef cheeks with some bottle age.
Varietal / Blend: Other Reds
Decant: We insist!
Closure: Cork
Farming Practices: Biodynamic
6 hectares are owned and 12 hectares of vines leased and fully managed by the duo, with negociant parcels supplementing production of entry wines.
The buzz at Gueissard is familiar as with any ‘young gun’ operation – a streak of mischief and humour underpins serious talent and skill. Clément worked at Domaine Tempier before the duo gained overseas winemaking experience, prior to setting up their own estate. An interesting counterpoint to the Old Guard producers of Bandol, pricing for provenance here is highly attractive, and this remains a producer to watch.
