All of the red wines are 95% Mourvèdre & 5% Grenache. Jean-Pierre marks the vintages he considers finest as ‘Longue Garde’, however the wine making doesn’t change. Destemmed grapes, spontaneous fermentation, around 15 days in cuve before 18 month in Foudre of different sizes, none of which are new. Jean-Pierre’s supple, elegant style produces supple wines with pure fruit, that drink well young but have great cellar potential.
The 2103 is still a youthful colour. Lovely development, sweet spices mingle with dark fruits. Showing so well, terrific integration, with leafy tannins and good acidity supporting complex layers of fruit, flowers and earth tones. Long, with a distinctive mineral poise to the finish.
About the Domaine
Jean-Pierre and his wife Julia bought and planted their first land in Bandol in 1962. Starting with just 1ha, they chose a site in the heart of Bandol, between La Cadière d’Azur and Le Brûlat, where pebbly red clay soils are responsible for some of the appellations most elegant, supple wines. Jean-Pierre has never used pesticides or herbicides, preferring to do things the old way. The oldest vines are now 61, and the average age 40, with a high proportion of Mourvèdre and some Grenache. In the cellar, built into a cave and naturally cool, methods are traditional, but the winery is modern, gravity fed and with full temperature control. The grapes are destemmed, with the wines fermenting naturally over around 15 days, before spending 18 months in foudre before bottling with no fining or filtration.