Domaine de la Begude Bandol Rose 2015
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It traditionally pairs well with fish, seafood, white meat and Provencal dishes, such as Bouillabaisse (fish soup). It is also excellent with cheese and "international cuisine", spicy Indian, Chinese, Thai, Japanese cuisine.
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2020-
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The vineyard produces red, rose and white wines under the label AOC Bandol, standing as one of the oldest appellation in France since 1941.
In this place where history goes back to more than a thousand years, Guillaume Tari, who grew up at Chateau Giscours in Margaux, makes his wines trusting Bandol's most famous red grape, Mourvedre without any kind of pesticides nor chemicals additives in order to preserve the natural beauty of this place.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
Provence’s leader in concentrated and age-worthy red wines, Bandol is home to the dense, deep and earthy Mourvèdre grape. Like Châteauneuf-du-Pape, Bandol produces characterful reds that, while approachable in their youth, are typically designed for the cellar.
Given its coastal, Provencal situation, Bandol also naturally produces an assortment of charming, aromatic rosés made of Mourvèdre, Grenache and Cinsault.