'The greatest rosé in the world' (Robert Parker) is back, and in magnum format for twice the deliciousness. There is so much Provence rosé around now - pale, almost colourless, light, almost flavourless - it's hard to distinguish one from the other. But then there's Tempier's Bandol Rosé, a different category of wine altogether. This has got flavour, depth, elegance in spades. If you can resist drinking it immediately, it also develops amazing complexity with bottle age. But who can wait?
|Blend||50% Mourvèdre, 28% Grenache, 20% Cinsault, 2% Carignan|
|Region||France > Provence|
|Vineyard||Vines with an average age of 20 years which descend in terraces towards the sea.|
|Farming||Organic (certified), biodynamic (not certified), hand-harvested.|
|Winemaking||Between 5 and 10% of the wine is made with the Saignée method. Stored for eight months in concrete vats before bottling.|
|Lifespan||Absolutely delicious on release, but (unusually for a rosé) this is capable of ageing and developing increasing complexity over many years.|
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