Domaine de Terrebrune Bandol Rosé 2021
(Bandol, France)

About this Wine:
Domaine de Terrebrune Bandol Rose has an exotic nose dominated by pomelo, then honeysuckle and wet roses emerge, and then develops the complexity of a potpourri of flower petals. The palate is marked by the delicate structure of its bitters. Its intensely fruity flavors are enhanced by the minty and peppery side.

This racy, expressive Rosé will develop its full potential in harmony with the fresh and exotic summer cuisine, or structured and complex dishes.

• 50% Mourvèdre, 25% Grenache, 25% Cinsault
• Slow fermentations at low temperatures
• Wine does not go through malolactic fermentation
• Ages for 6-8 months in stainless steel before bottling
• Wine can age for up to 20 years
• Rosé made 50% by saignée and 50% by direct press

Ratings & Reviews

94 Points - Vinous Media (2020 vintage):
"Limpid orange. Mineral-accented blood orange, strawberry, floral and succulent herb scents show fine definition and pick up a spicy nuance with air. Chewy and densely packed yet energetic and sharply focused on the palate, offering vibrant red berry, bitter cherry, citrus pith and honeysuckle flavors and a deeper peach pit flourish. The mineral and floral notes return on the very long, precise finish." - Josh Raynolds (6/2021)

Anthony Lynch:
"Terrebrune’s Bandol epitomizes the idea of a terroir-driven rosé, from the nose of thyme and white peach, redolent of a Provençal summer, to its mouthwateringly salty finish, a reminder that the sea is just a stone’s throw away. 

Vigneron Reynald Delille is never shy to point out the aging potential of his rosé, often pulling out twenty-year-old bottles in pristine condition to prove his point. In its youth, its brightness makes it a great companion to seafood in their most basic form, including crudo, urchin, or grilled loup de mer (sea bass). With age, it picks up weight and develops deeper aromatics, allowing it to stand up to richer and more dishes. Uncork this today with anchovy-laden burrata toasts to highlight its invigorating balance of saline and citrus."

Burrata Toasts with Salt-Cured Anchovies
Toast slices of rustic levain until edges begin to char. Top each with a generous dollop of burrata, then with salt-cured anchovy filets. Drizzle with olive oil and add cracked black pepper to taste. Add dried oregano or fresh basil, if desired. The combination of creamy and briny make this dish an exquisite match with Terrebrune’s rosé.