Provence
Château Pradeaux - Bandol - Le Lys - Red - 2021
Characteristics
Country / Region: Provence
Vintage: 2021
Name: AOP Bandol
Grape variety: Blend of Mourvèdre, Grenache and Cinsault
Alcohol: 13 vol.
Color: Red
Capacity: 75 cl
AWARDS
Estate rated 3 stars in the Guide Des Meilleurs Vins de France 2025 RVF
Estate rated 4 stars in the Guide Bettane+Desseauve 2025
Wine rated 93/100 by our committee!
Wine:
Pure and focused, the 2021 Bandol Le Lys Red showcases the full aromatic intensity of Mourvèdre. It opens with a ripe, precise nose marked by notes of myrtle, wild blackberry, and a subtle touch of ageing. On the palate, it’s still youthful, with firm tannins, but the wine already shows impressive definition, vibrant freshness, and masterful élevage. A few more months of patience will reward you.Vinification:
hand harvested.Color:
Dark red with some purple highlights.Nose:
Magnificent. The nose is strikingly pure, precise, and ripe, with Mourvèdre shining through in full aromatic intensity—notes of myrtle, wild blackberry, and a subtle touch of élevage that adds depth and finesse.Palate:
Still youthful, the wine shows a certain firmness in its tannins, but its definition is already clear, with remarkable freshness and beautifully handled ageing.
Temperature:
Serve between 14 and 16°C.Food and wine pairing:
Enjoy with red meats such as beef, lamb or duck.Cellar aging:
From now until 2033 and beyond for enthusiasts
A pillar of Bandol and a 3-star estate in the French wine guide RVF, Château Pradeaux has been owned by the Portalis family since 1752. With strength and conviction, they have preserved its timeless, uncompromising style.
For over three centuries, the estate has produced powerful, structured reds that, with time, evolve into wines reminiscent of great Bordeaux. The density, character, and depth of recent vintages deliver an emotion few wines can match.
Far from chasing easy charm, Pradeaux remains true to itself: a classically styled red built for long ageing. Its distinctive power and singularity come from whole-cluster fermentation—a rarity in Bandol—and extended ageing of up to 48 months in old foudres, with absolutely no new oak.