2019 Domaine Le Galantin Bandol Rose

Provence, France

50% Mourvèdre, 25% Cinsault and 25% Grenache off vines planted on the southwest facing hillsides and rooted in clay and limestone soils. The fruit is hand-harvested and cold soaked for for two days to extract fruit, colour and aromatics. The juice is then racked off and the grapes are pressed to stainless steel tanks. 10% of the wine is 'bled' off (saignée method). Malolactic fermentation is prevented during a cool fermentation and the wine is thereafter fined and bottled. The nose shows some lovely citrus and nectarine that leads to a palate boasting grapefruit, bitter cherry, wild raspberry and spice. Drink with grilled octopus or a prawn salad.


  • Style & Food Matching

    50% Mourvèdre, 25% Cinsault and 25% Grenache off vines planted on the southwest facing hillsides and rooted in clay and limestone soils. The fruit is hand-harvested and cold soaked for for two days to extract fruit, colour and aromatics. The juice is then racked off and the grapes are pressed to stainless steel tanks. 10% of the wine is 'bled' off (saignée method). Malolactic fermentation is prevented during a cool fermentation and the wine is thereafter fined and bottled. The nose shows some lovely citrus and nectarine that leads to a palate boasting grapefruit, bitter cherry, wild raspberry and spice.

    Drink with grilled octopus or a prawn salad.

    Tech Notes

    Varietal / Blend: 50% Mourvèdre, 25% Cinsault and 25% Grenache

    Decant: Not necessary

    Closure: Screw cap

    Farming Practices: Organic

  • Provence, France

    From the terraced hillsides of the Bandol appellation, Domain le Galantin produces ageworthy Provençal wines. The small family-run domaine leans upon a millennia of winemaking in this rugged French region. The sandy clay of the Bandol appellation, coupled with a protective mountain range, surrounding the basin shaped terrain, create the ideal environment to grow Mourvèdre. Bandol’s 1400 hectares of southerly facing vineyards benefit from an extraordinary 3,000 hours of sun each year. The Mediterranean heat is tempered by constant wind and humidity from the sea. In 1965, Achille Pascal and his wife Liliane created two parcels in Le Plan Castellet. La Cadière et Le Castellet, which possessed both a combination of the area’s distinctive dark and red soils. They created Domaine le Galantin, which has never seen any chemical use; their intention was always to be 100% organic, though they have not pursued certification. The first Bandols of Galantin were rosés.

    In 1972 a miniscule production of 12 hectoliters (317 gallons) was delivered to clients in France in 10L barrels typical of the region, known as bonbonnes. The vineyard grew and was restructured over the years to its current 35 hectares, 30 of which are devoted to the Bandol appellation. Since the early 1990s, the couple’s children, Jérôme and Céline have taken the reigns at the domaine. Céline in particular has been a great influence on the winemaking; she has spearheaded many significant changes in the physical plant and the winemaking practices, bringing greater focus and clarity to the wines. Both Jérôme and Céline have been heavily invested in commercial planning and marketing, exporting more to the international market.



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