Les Hauts de Seignol Bandol Rosé 2025

Les Hauts de Seignol, Famille Ravoire, AOP Bandol Rosé, Provence-Alpes-Côte d'Azur, South of France, 2025

Grapes: A blend of 40% Mourvedre, 40% Grenache Noir and 20% Cinsault, clay/limestone soil, hand picked, unoaked, <2g/L residual sugar (dry)

Producer Tasting Note:

A brilliant, pale salmon pink colour with bluish reflections. Expressive, elegant and fruity nose, with fine aromas of mango and red kirsch berries. Full-bodied palate offering harmony and roundness. Beautiful attack prolonged by the same fruit aromas along with subtle notes bergamot orange and herbs de Provence.

Estate: Selected from the best plots of our partner family estates in the heart of Provence, cultivated in strict compliance with the specifications of the Bandol appellation, the wines made here are renowned for their deep and elegant rosés which are capable of gaining complexity with a few years in the cellar. The vineyards, bordered by the Mediterranean, benefit from a hot and dry climate favourable to the optimal maturity of the grapes, naturally limiting vine diseases. The soils, rich in pebbles and limestone, contribute to the aromatic finesse and the beautiful ageing capacity of the wine. 

The port of Bandol is at the origin of the name of the wines that were produced in the surrounding villages and brought to Bandol to be shipped, just like Bordeaux conferred its name to the wines from Gironde that were exported through its harbour. Well defined by its geological barriers, the vineyard spreads out in terraces: to retain the soil and remove the stones the vine growers built many dry stone walls (restanques) created by hand. Bandol is a rare wine, with a very limited production: "one vine stock, one bottle", this is how the winemakers describe this intentional limitation of the yield. Seignol, is a name inherited from the Occitan seignal, meaning "sign, signal".

Food Match: Perfect with bouillabaisse, grilled sea bass with herbs, or a Niçoise salad. Its refined expression and structure also allow for bolder combinations, such as salmon sushi or slightly spicy Asian cuisine. Serve between 10 and 12°C