White Bandol is the exception, accounting for just 5% of this famous, and beautiful appellation. It's a blend of some of Southern France's most esteemed white varietals, namely Clairette, Ugni Blanc and Grenache Blanc, grown on terraced, low-yielding vineyards on clay- and limestone-rich soil. What this means to you is that Bandol blanc is good, really good, and interesting, too, showing depth, glycerin-like body and a beguiling herby/garrigue quality that marries wonderfully with whole fish stuffed with rosemary and thyme. And this particular Bandol blanc is from Tempier, the region's top producer. Drink now, or put it away in your cellar for a spectacular white with tons of character over the short and medium term.
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