Bandol wine comes from Provence's most serious red wine appellation, one of the few places in the world where Mourvèdre takes the lead role. Here you will find red Bandol, Bandol rosé and the rarer white Bandol from producers such as Domaine Tempier, Château Pradeaux, Château Romassan (Domaines Ott) and Domaine Ray-Jane.
Bandol: a Mediterranean appellation in Provence
Bandol was recognised as an AOC on 11 November 1941, which makes it one of the oldest appellations in Provence. It covers around 1,600 hectares spread over eight communes: Bandol, Le Beausset, Le Castellet, La Cadière-d'Azur, Saint-Cyr-sur-Mer, Sainte-Anne-d'Évenos, Sanary-sur-Mer and Ollioules. The vineyards sit on terraces that form an amphitheatre facing the sea. Stony slopes and long, sunny summers give Mourvèdre the heat it needs to ripen fully.
The Peyraud family of Domaine Tempier is often credited as a driving force behind the appellation. Lucien Peyraud led Bandol's growers from 1945 to 1982 and pushed for Mourvèdre, rather than higher-yielding varieties, to become the signature of the area.
Mourvèdre gives red Bandol wine its character
The rules require red Bandol to contain at least 50 percent Mourvèdre, and many producers go far higher. The rest is usually Grenache and Cinsault. The red must spend at least 18 months in wood, often in large foudres, before release. The result is a dark, dense wine with notes of blackberry, liquorice, leather and the wild herbs Provence calls garrigue.
Young Bandol can be firm and tannic, but it is built to age. With ten to twenty years in bottle the fruit softens and turns spicier, with hints of truffle and forest floor. Château Pradeaux in Saint-Cyr-sur-Mer is known for exactly this style: the Portalis family has owned the estate since 1752, ferments with whole bunches and ages the red for up to four years in large casks. Domaine Ray-Jane's Cuvée du Falun shows another side of the grape. If you enjoy structured reds from the southern Rhône, Bandol is a natural next step.
Bandol rosé and white Bandol
Rosé makes up most of Bandol's production, yet it is a different animal from the light summer rosé found across the rest of Provence. Bandol rosé must contain at least 20 percent Mourvèdre, which gives it more body, juiciness and the ability to develop for a few years in bottle. Château Romassan in Le Castellet, owned by Domaines Ott since 1956, makes a rosé with more weight than most. See our full range of rosé wine too.
White Bandol is rare and accounts for only a small share of the appellation. It is based on Clairette, supported by Bourboulenc and Ugni Blanc, and smells of citrus, fennel and white flowers with a lightly saline finish. Domaine Tempier Blanc is a fine example.
Food pairing with Bandol
Red Bandol suits lamb with rosemary and garlic, game, beef stews and Provençal dishes such as daube. A mature bottle also handles mushrooms and truffle well. Bandol rosé is versatile enough for a whole meal: try it with bouillabaisse, grilled fish, tapenade, salade niçoise or spiced North African food. White Bandol works with shellfish, fish dressed with olive oil and fresh goat's cheese.
Bandol wine FAQ
Which grape is used in Bandol wine?
The main grape is Mourvèdre. Red Bandol must contain at least 50 percent Mourvèdre and rosé at least 20 percent. Grenache and Cinsault are its main partners, while white Bandol is made mostly from Clairette.
What does Bandol rosé taste like?
Bandol rosé is fuller and spicier than most rosés from Provence, with notes of red berries, peach and herbs. It can be drunk young, but many of the best bottles gain complexity after a couple of years.
How long can red Bandol age?
A good red Bandol often develops for ten to twenty years, and the best vintages from a traditional house such as Pradeaux can last longer still. Decant a young bottle for a couple of hours before serving.
Where is Bandol?
Bandol lies on the Mediterranean coast in the Var department, between Marseille and Toulon, and is part of the Provence wine region.