Varietals : 70% Grenache, 30% Syrah.

Nature of the soils : stony; clay-limestone.

Average age of the vines : 55 years.

Vinification : the grapes are picked at the peak of their phenolic maturity, stemmed, and treaded. This is followed by alcoholic fermentation at controlled temperature with mild regular extraction using pump-over. Vatting lasts approximately twenty days.

Maturing : the blend is placed to mature in concrete vats, followed by light filtering of the non-spliced wine.

Residual sugar per litre : < 2 grams / liter.

Tasting notes : Ruby red colour with garnet hues. Generous spicy nose balanced with aromas of red fruits. Ample and silky mouth feel, with pleasant melted tannins.

Ideal serving temperature : from 16°C to 18°C.

Vintage 2018 Gold medal at the Concours Général Agricole of Paris

Varietals : 70% Grenache, 30% Syrah.

Soil composition : rolled pebbles, both red and grey clay.

Average age of the stocks : 40 years.

Vinification : Traditional vinification in steel vats with full stemming. Fermentation lasts 3 to 4 weeks.

Maturation : The blend is matured in concrete vats, no fining, stabilization, and light filtering before bottling.

Residual sugar content : < 2 g / litre.

Tasting notes : A fruity nose yielding notes of red berries and blackcurrants. The mouthfeel is fresh with a pleasant aromatic length.

Ideal serving temperature : 16°C to 18°C.

Varietals : 55% Grenache, 45% Syrah.

Soil composition : clay-limestone, marl and sandstone.

Average age of the stocks : 40 years.

Vinification : Stemming of the grapes followed by cold pre-fermentation maceration. Traditional vinification at moderate temperature and mild oxygenation. Pneumatic pressing.

Maturation : Maturation in concrete and steel vats.

Residual sugar content : < 2 grammes / litre.

Tasting notes : The nose yields notes of ripe fruits developing on to roasted woody aromas. The mouthfeel reveals a perfect balance with pleasant and intense fruity aromas.

Ideal serving temperature : 16°C to 18°C.

Varietals : 70% Grenache, 20% Syrah, 5% Mourvèdre, 5% Cinsault.

Soil composition : hillsides and clay-limestone terraces.

Average age of the stocks : 40 years.

Vinification : The grapes are harvested at full maturity. Vatting is long, 3 to 4 weeks at a temperature between 26°C and 28°C.

Maturation : Maturation in concrete and steel vats.

Residual sugar content : < 2 grammes / litre.

Tasting notes : A deep cherry red colour with a nose that yields aromas of undergrowth and spices. The mouthfeel is fresh with additional notes of red berries.

Ideal serving temperature : 16°C to 18°C.

Varietals : 50% Grenache, 50% Syrah.

Soil composition : clay-limestone hillsides and sandy clay soils.

Average age of the stocks : 40 years

Vinification : Traditional vinification in concrete and steel vats. Controlled temperature. Long fermentation lasting between 3 to 4 weeks.

Maturation : Maturation on fine lees to preserve the aromas and confer roundness to the wine and tannins.

Residual sugar content : < 2 grammes / litre.

Tasting notes : Deep ruby red colour. Fresh and complex nose yielding aromas of red berries and sweet spices with mineral notes. The mouthfeel is pleasant and well-balanced and shows a good aromatic persistence.

Ideal serving temperature : 16°C to 18°C.

Varietals : 65% Grenache, 35% Syrah.

Soil composition : rocky terraces composed of red and white limestone clay.

Average age of the stocks : 40 years.

Vinification : The grapes are harvested when they reach their optimal phenolic maturity. They are then stemmed, pressed, and undergo a cold skin maceration for 48 hours. Each varietal is then processed separately. Alcoholic fermentation is induced with controlled temperature, around 25°C rising to 30°C over the last days of the fermentation. Phenolic extraction is facilitated by two daily pump-overs.

Maturation : The blend is placed for 12 months in concrete vats then undergoes light filtering with no fining.

Residual sugar content : < 2 grammes / litre.

Tasting notes : The nose yields aromas of dark cherries with spicy and minty undertones. The mouthfeel is perfectly balanced, with a pleasant freshness due to fruity and peppery notes under the cover of smooth and well-integrated tannins.

Ideal serving temperature : 16°C to 18°C.

Varietals : 50% Grenache, 50% Syrah.

Soil composition : clay limestone, marl, clayey sandstone and rolled pebbles

Average age of the stocks : 40 years.

Vinification : Traditional method, between 3 to 4 weeks in vats with controlled temperature between 28 and 30 °C.

Maturation : Maturation in concrete and steel vats.

Residual sugar content : < 2 grammes / litre.

Tasting notes : Intense deep red colour. The nose is potent and fruity. The mouthfeel is fresh, well-balanced with a pleasant structure.

Ideal serving temperature : 16°C to 18°C.

Varietals : 70% Grenache, 30% Syrah.

Soil composition : clay limestone, marl, sandstone clay.

Average age of the stocks : 40 years.

Vinification : The grapes are pressed gently to release the first juice. Vatting is long, 3 to 4 weeks at a temperature between 26°C and 28°C.

Maturation : The juices are blended and placed for 10 months in concrete vats to mature.

Residual sugar content : < 2 grammes / litre.

Tasting notes : Refined and potent nose revealing notes of candied black berries, spices, and prunes. The mouthfeel is aromatic, full-bodied, and delicate, showing character and complexity.

Ideal serving temperature : 16°C to 18°C.

Varietals : 70% Grenache blanc, 15% Roussanne, 10% Clairette, 5% Bourboulenc.

Nature of the soils : sandy alluvium hills formed during the withdrawal of the rive Rhône.

Average age of the vines : 60 years.

Vinification : the grapes are hand-picked and sorted. This is followed by a short maceration in contact with the skins, then direct pressing. Fermentation is carried out directly in barrels.

Maturing : the blend is matured in 225 liter French oak barrels (half of them being new barrels, the other half being one wine old barrels). Few bâtonnages (stirrings) per week for 10 months.

Residual sugar per litre : < 2 grammes / litre.

Tasting notes : Pale lemon yellow colour. Expressive and complex nose combining smoky notes with touches of flowers and honey suckle. Refreshing mouthfeel, quite ample with a superb mineral finish.

Ideal serving temperature : from 10°C to 12°C.

Varietals : 80% Grenache, 20% Syrah.

Nature of the soils : vast alluvial terraces with stony red clay.

Average age of the vines : 60 years.

Vinification : the grapes are hand-picked which entails low yields at an advanced stage of maturity. The grapes are destemmed, treaded and each varietal is processed separately. The alcoholic fermentation is temperaturecontrolled with daily punching down and pumping over to gently extract the full richness from the grapes. The vatting lasts four weeks.

Maturing : the Syrah has been matured for 12 months in 225 liter French oak barrels. 15% of the Grenache has been aged for 12 months in “demimuids” of one wine (600 liter French oak barrels).

Residual sugar per litre : < 2 grammes / litre.

Tasting notes : Beautiful purple colour with violet hues. Colourful nose releasing aromas of Provence and pit fruits. Potent mouthfeel with a silky attack, developing into a mouthfeel featuring well-balanced tannins.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 100% Syrah.

Nature of the soils : thick layers of stony soil from different ice age eras combined with red clay.

Average age of the vines : 45 years.

Vinification : the grapes are hand-picked, fully stemmed and sorted. Optimal extraction is ensured by pump-over stirring. Vatting for an average of three weeks at controlled temperature.

Maturing : the blend is matured for 12 months: 50% in concrete vats and 50% in French oak casks (225 litres) used for two wines. Light filtering on non-spliced wine.

Residual sugar per litre : < 2 grammes / litre.

Tasting notes : Dark ruby red colour. Intense and complex bouquet with black fruits; reminiscent of black currant and spices. Mouthfeel offering a potent silky character and elegant tannic structure.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 100% Syrah.

Nature of the soils : granitic hillside vineyards with south-east orientation.

Average age of the vines : 40 years.

Vinification : the grapes are handpicked at advanced maturity. Complete stemming. Slow fermentation in concrete vats. The long maceration serves to extract the tannins.

Maturing : the wines are matured in French oak casks, including 10% new casks.

Residual sugar per litre : < 2 grammes / litre.

Tasting notes : Deep garnet red colour. The nose yields fragrances of cooked and very ripe dark fruits with smoky and mineral touches. Smoky pepper mouthfeel with dense tannins that deliver a pleasant long-lasting finish.

Ideal serving temperature : from 16°C to 18°C.

Varietals : 95% Syrah, 5% Viognier.

Nature of the soils : metamorphic rock soil with mica-schist subsoil, sandy with many stones

Average age of the vines : 60 years.

Vinification : the grapes are hand-picked, sorted and stemmed. Extraction of colour and phenolic material is accompanied by pump-over. The grapes are regularly treaded with long fermentation at controlled temperature never exceeding 30°C. Vatting is purposely long so as to ensure optimal extraction, respectful of the raw material.

Maturing : the blend is matured in 225 liter French oak barrels for 24 months. The wine is unfiltered and non-spliced.

Residual sugar per litre : < 2 grammes / litre.

Tasting notes : Deep ruby red colour. Harmoniously complex bouquet, opening on floral and empyreumatic (roasted) notes. Concentrated mouthfeel with silky tannins; pleasantly balanced with aromas of violets, vanilla, and pepper.

Ideal serving temperature : from 16°C to 18°C.

Grape varieties : Cinsault, Mourvèdre, Grenache.

Type of soil : Sandstone limestone-clay

Vinification : The diversity of exposures, grape varieties and terroirs comprising terraces and restanques results in a beautiful balance unique to Bandol rosé wines

Tasting notes : Pale salmon-pink appearance. Citrus and bergamot bouquet. Sinewy, full palate.

Ideal serving temperature : 10°C to 12°C.

Grape varieties : Mourvèdre, Grenache.

Type of soil : Sandstone limestone-clay.

Vinification : The diversity of exposures, grape varieties and terroirs comprising terraces and restanques results in the production ofOur “Les Hauts de Seignol” wine, imbued with the complexity, fullness and balance of the great Bandol wines. It is ready to drink now, yet can also age and satisfy the most demanding palates.

Tasting notes : Ruby-purple appearance. Liquorice and cinnamon bouquet. Full, creamy, warm palate.

Ideal serving temperature : 16°C to 18°C.

Grape varieties : 55% Cinsault, 35% Grenache, 10% Syrah.

Type of soil : Clay and limestone slopes.

Vinification : The grapes are harvested very early in the morning to avoid oxidation of the berries, which is detrimental to the wineʼs special aromas and colour. From the moment they arrive in the cellar until the start of fermentation, the musts are protected from oxygen. We set the length of the skin maceration according to grape variety. The juices are fermented at low temperature (13° to 15°C) to release all their aromas.

Maturation : The estate combines tradition with modernity, and is located on a Roman site; its former inhabitants had clearly appreciated the remarkable qualities of the location. Vine enthusiasts can also enjoy a visit to a vineyard – a conservatory of 60 different grape varieties.

Tasting notes : Pale pink, slightly salmon-coloured appearance. Floral, fruity bouquet, with aromas of citrus, ripe peach and tea-rose. Elegant and well rounded on the palate, with an attractive aromatic length.

Ideal serving temperature : 10°C to 12°C.