It is the Mourvèdre grape which provides
red and rosé Bandol wines with their very
It gives here
its best with full, rich and long lasting red wines.
Other grape varieties: Grenache and Cinsault.
Syrah et carignan
For the white wines, Bourboulenc, Clairette and Ugni
blanc are the standard grape varieties, Sauvignon being also authorised.
Mourvèdre - the cardinal "cépage" (grape variety)
To make Bandol red wine it is indispensable to have at
least 50% of this particular “cepage” (grape variety). “MOURVEDRE” is
a stubborn variety to grow: it really only feels at home In the Bandol area
but it does ripen in this rugged, uneven countryside. It is the “MOURVEDRE” which
provides the unique character of Bandol wine.
It gives of its best and to its
full here but production is small. In 1983 the average production was 12,5
hectoliters per acre (about 1660 bottles). The production legally allowed
is 16 hectoliters/acre
(about 2.100 bottles).
This is not a productive vine and you have to be really dedicated to go on
Black mediterranean variety with late "débourrement" (Opening
of the buds and appearance of the first vineleaves). It represents more
than 20% of Provence's varieties.
Often assembled with grenache and mourvèdre for red and rose wines,
it softens blended tannic wines and gives them a fruity and soft taste which
with the years.
Spanish variety, it is the black variety the most used
in the world and of course, in Provence.
Very strong to the dryness, it gives its best on dry and rocky vineyards.
It makes great rose wines and is great for blending as well. It gives structured,
perfumed wines but gets easyly oxidated.
It is often blended with other varieties with more body such as syrah, mourvèdre
Black variety coming from the Middle-East. It is an early
variety, tannic and doesn't get too oxidated. It gives great "vins de garde" (a
wine showing a good aptitude for ageing) with aromas developping with the years.
Wildly spread in southern France, this late black
variety quite rustic tends to be too productive if it is not raised
It makes blended wines more framed, gives them structure and colour
as well as a caracteristic bitterness. Those wines get better as they
Mediterranean white variety, rich in sugar, gives
a fresh and light wine with good alcohol ratio, soflty aromatised.
It has the tendency
to maderise as ageing.
Old white provencial variety, rustic, with late
It makes dry, nervous wines with some acidity, but still smooth with
a pale yellow colour.
Vigorous rustic and late variety.
It is a great variety for blending, with a soft, caracteristic bitterness
and flower perfumes.
Very productive white variety, it gives complex
wines with very little acidity. Great blending wine as well, reveals
aromas of honey, dry apricots and acacia.
Rolle or "vermentino", is an italian variety,
mainly cultivated in Corsica and Provence.
Rustic and vigorous, it gives fine wines, well balanced with citrus
fruits and pear aromas.
It makes a great blend with white ugni.
Early and vigorous white variety.
It gives a dry wine, very perfumed and well balanced in alcohol with
apricots, almonds, and exotic fruits aromas. It gives great result
in blended wine.
White, early, vigorous and productive variety.
It gives gold yellow wines, generous in alcohol with little acidity.
It brings aromas such as almond, fresh butter, green apple or vanilla
to blended wines.