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The tasting |
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Intense, brilliant red. |
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Aromas of small stone fruits and fine truffle notes haloed by hints of smoke. |
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Ripe and fresh, with delicious, juicy fruit, this cuvée, with its restrained ageing and fine tannins, releases elegant juice with good tension. |
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The sommelier's advice |
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Serve between 16 and 18°C. |
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Mediterranean cuisine based on tomato, prime rib, rabbit stew, roast lamb shoulder. |
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From now until 2028 |
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The estate and the wine |
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Producing on a small scale but with high quality, Agnès Hocquard-Henry creates Bandol wines with a strong personality, marked by their rare finesse and flexibility, which age harmoniously with a delicate profile and avoid any over-maturation.
Her Mourvèdre grapes reach their pinnacle, benefiting from coastal terroirs—primarily limestone and sandy soils, some of the earliest ripening in Bandol—to draw the necessary energy and freshness.
With a 2-star rating from RVF, this now-cult winery excels across all three wine colors, showcasing the sincerity of pure fruit, voluptuousness, and natural elegance, all achieved with an impressive mastery of extraction and aging processes. |
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With a model of restraint and elegance, the 2018 red Bandol Saint-Ferréol features luscious stone fruit notes, along with a smoky and truffled touch. This creates a fresh, ripe, juicy ensemble with a clean, taut structure. A very fine classic, perfectly crafted and shaped by restrained aging and fine tannins. |
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Harvested by hand, macerated for 20 days, aged in tuns for 20 months.
Certified organic wine. |
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AWARDS |
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Rated 2 stars in the Guide des Meilleurs Vins de France 2024 (RVF)
Cuvée rated 92/100 by our Committee! |
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