"The rosé's soft, ochre-tinged robe is highly evocative of the reassuring heat of the Provençal countryside.
This very subtle wine exudes perfumes that are at once invigorating and sweet. Soft and spicy on the palate, this rosé is a good match for a wide range of foods, from seafood to North African-style dishes, the more exotic the better.
(35% Grenache, 25% Mourvèdre, 30% Cinsault, 10% Clairette)." ~ Winery Notes
The Tour du Bon estate, located in the extreme north-west of the Bandol appellation, faces the sea.
This garrigue-scented landscape is washed with a very special, fantastic, dazzling light, so often captured by the world's great painters.
Here the dry wind from the North flirts gently with the southern breeze. Aleppo pines spread luxuriantly, supplanting the dominant tree, the oak, which has had a rough time as a result of repeated assaults by the scourge of the region, forest fires.
Fortunately in this natural arena, between the mountains and the sea, the arid site is tempered by the gentle marine climate. The altitude combines with the effect of the mistral to ensure that the land is cleansed, from a plant-care point of view.
An exceptional 300 days of sunshine and around 400 mm of rainfall per year thus create a special meso-climate where the king of red wine grapes, Mourvèdre, can flourish and attain unusual levels of maturity. The soul of Bandol wine draws its strength from this magnificent setting!
Domaine de la Tour du BonView 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.