In the far south east of France lies what many consider the most serious wine of Provence. There lies the Mourvedre-heavy, multi-layered, and dense Bandol.My first full-frontal showdown with Bandol was in 1998.
It was love at first sight. It’s no surprise given my intense hanky-panky with Cornas and Hermitage at the time. I consider both serious epicurean camarades to Bandol.
Typically blended with Grenache, Cinsaut, Syrah, and Carignan, but made up of at least 50% Mourvedre, Bandol is an unique bird. Usually overshadowed by the comparatively pricey local roses, this little resort town wine from the Mediterranean is home to where Mourvedre can actually ripen into thick-skinned and gamey yumminess. Although California and Australia (Mataro) produce Mourvedre, France and Spain (Monastrell) are where it succeeds and actually has character. Though, Bandol is the true gamey-Haven.
Bandol can be the perfect complement to food or a sincere conversation companion. The important part is that the true ‘change-your-life’ nourishment comes from inside the bottle! Unfortunately, few producers are available in the United States. The easiest to find are Domaine Tempier and Bastide Blanche. I’d keep your eye out for Pradeaux, La Rouviere, and occasionally Domaine de Fregate.‘02 Dom Tempier Bandol $35 A+ -3 ****
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