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Domaine de la Tour du Bon Bandol Rose 2014
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Domaine de la Tour du Bon Bandol Rose 2014

 
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Wine Advocate 91
"A rocking rosé, the 2014 Bandol Rose from Domaine Tour du Bon knocks it out of the park with its orange blossom, citrus, marine-like minerality and tangerine aromas and flavors. Big, rich and textured, yet with vibrant acidity, this is a classic Bandol to enjoy anytime over the coming year or three. It's easily the best rosé from this estate to date."~JD

Wine Spectator 91
"Very focused, with a lovely savory and rosemary tang along ... read more
Item ID: #18827
Size: 750mL (wine)
Closure: Cork

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Wine Advocate 91
"A rocking rosé, the 2014 Bandol Rose from Domaine Tour du Bon knocks it out of the park with its orange blossom, citrus, marine-like minerality and tangerine aromas and flavors. Big, rich and textured, yet with vibrant acidity, this is a classic Bandol to enjoy anytime over the coming year or three. It's easily the best rosé from this estate to date."~JD

Wine Spectator 91
"Very focused, with a lovely savory and rosemary tang along the edges of the dried cherry, strawberry and peach flavors. Shows lots of stony zip through the finish. Still a bit coiled up, this should unwind with a touch of cellaring. Drink now through 2016. 180 cases imported."~J.M.

Domaine de la Tour du Bon

View all from Domaine de la Tour du Bon
Bandol borders the Mediterranean Sea and Tour du Bon is tucked a half a mile away on a hillside near a tiny village called Le Castellet. The terroir here is a clay-limestone mix with a red subsoil. The 12 hectare of vines form a natural amphitheatre overlooking the sea, and with the abundant Provencal sunshine and very little rain, it's the hottest area in the appellation.

Agnès Henry is the current winemaker and owner of Domaine de la Tour du Bon. Her parents bought the estate in 1968 and it took them two years to dig into the rocky earth and get vines planted. Agnès has been making the wines full time for the last 25 years. She is one of the original winemakers in the "natural" movement, although, she does not advertise this info at all. When asked about it she says that she isn't interested in being a missionary or spokesperson for the natural movement. She practices organic agriculture and is hands off on the cellar because it makes the best wines (period). She's not certified because it's too much paperwork. Agnes now has a dyanmizer for preparing biodynamic treatments, but hesitates to call herself biodynamic. Fermentations take place in open top cement vats and normally last about three weeks. She pumps over occasionally to get oxygen to the yeasts.

The final expression is traditional and unmanipulated wines that truly express Bandol's unique terroir.

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