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Mourvèdre Grenache CinsaultClairetteBourboulencUgni Blanc

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Location: Coastal Var around Bandol, between Marseille and Toulon.
Relief: Terraced hills form an amphitheatre facing the Mediterranean.
Climate: Warm, sunny conditions with maritime moderation and local shelter from northerly winds.
Soils & slopes: Predominantly stony clay-limestone soils; depth and water supply vary by site.

Red identity: Mourvèdre must provide at least 50% of the final red blend, with Grenache and Cinsault as familiar partners. Do not apply the red percentage to rosé or white.
Ageing rule: Bandol reds require at least 18 months in wood. Large, older foudres are common; new oak is not required. This red-wine rule does not apply to rosé or white.
Other colours: Rosé is widely produced, alongside a smaller white category. Principal white grapes include Clairette, Bourboulenc and Ugni Blanc.

Young red: Firm tannins and dark fruit can suit braised beef or lamb shoulder; richness helps balance structure.
Mature red: Duck with mushrooms can suit developed savoury notes; keep sweet glazes restrained.
Rosé: Dry, potentially structured examples can accompany tuna, red mullet or saffron fish stew; some cuvées develop beyond their first summer.
White: Try sea bass or roast poultry with these less familiar dry wines; choose the sauce for the wine’s weight.
Cheese: Cantal or aged Ossau-Iraty with a softened red; Crottin with white.
Service: Start reds at 16–17°C and whites/rosés at 10–12°C. Taste before aeration and check older bottles for sediment.

Fruit & structure: Start with dark fruit, tannin, body, alcohol and freshness. Mourvèdre-led reds may develop savoury complexity with maturity.
Savoury clues: Leather or game can occur in developed wines but is not an automatic Bandol signature or a requirement.
Blind tasting: Combine several clues with age, winemaking and plausible origins. Neither opacity nor a single aroma establishes Bandol.