Winemaker Description
The Bandol Rouge is composed of 85% Mourvèdre, 10% Grenache and 5% Cinsault and grown on soils of limestone pebbles in brown clay, limestone and marl.
A complex nose of opulent Mourvèdre fruit and a whisper of animal/barnyard and turned earth.
On the palette fleshy raspberry melds with tea-leaf and currants around a core of chewy tannins.
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Winemaker Description
The Bandol Rouge is composed of 85% Mourvèdre, 10% Grenache and 5% Cinsault and grown on soils of limestone pebbles in brown clay, limestone and marl.
A complex nose of opulent Mourvèdre fruit and a whisper of animal/barnyard and turned earth.
On the palette fleshy raspberry melds with tea-leaf and currants around a core of chewy tannins.
Organic viticulture with absolutely no chemical herbicides, pesticides, or fertilizers. Soil is worked regularly by plow and hand-hoes. Buds are trimmed and a green harvest is practice to purposefully limit yields; the average yield is between 35-38 hl/ha. All grapes are harvested by hand, and selection takes place in the vineyards instead of on a sorting table. Grapes are de-stemmed and then gently pressed by pneumatic press. Wines ferment for 15-21 days in underground, temperature-controlled, gravity-fed cuves. Wine ages in oak foudres for 18 months.
ABOUT THIS PRODUCER
Before acquiring vineyards, Georges Delille trained as a sommelier in Paris. In 1963, he bought what would become Domaine de Terrebrune, a property in Ollioules, just east of Bandol, framed by the Mediterranean and the mountain called Gros-Cerveau (Big Brain), dotted with olive groves and scenic views—an idyllic spot. During the years following the declaration of A.O.C. Bandol (1941), mass overhauling and reconstruction of vineyards were commonplace, and vignerons were eager to revive the noble Mourvèdre grape. Georges spent ten years just renovating the property; he terraced hillsides, refashioned the masonry, replanted vineyards following the advice of Lucien Peyraud, designated soils to lie dormant and regenerate, and built a new cellar. In 1980, his son Reynald joined him after finishing winemaking school, and together they launched their first bottled vintage of Domaine de Terrebrune, which Reynald named in honor of the rich, brown soils they farm. Reynald’s credo of “Philosophy, Rigor, and Respect” is not a catch-phrase. He believes that the hard work and extra attention to the vines is worth it, and, as they say, the proof’s in the pudding—a glass of Terrebrune!
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