Simon Field | Ballet-pump color, well-worn, sandstone. Then the nose, which is softly herbal: fennel, anise in the distance, maybe a touch of cinnamon.
Firm phenolic structure with vestigial orange and lemon pith, figs, and echoes from the kitchen garden. Food-friendly and robust, without losing the charm that must lift all rosé wines from a
backstory of compromise and inherent levity. | 90
Andrew Jefford | Bandol dares to be a little bit pinker than Provence in general. This, in fact, is orange-pink. Round, warm, full; lots of tangerine dream. Gorgeous fruits and very tempting; subtle, creamy, refined, but a bit more drive and push from these soils. I hate, it’s true, the fact that so much rosé is made in Bandol (certainly the best site in France for Mourvèdre, so a sort of tragedy that its great red wines aren’t more widely appreciated), but when I sniff this wine, I can see the problem. Damn it, this just smells great! Breadth and dimensions on the nose. And a bit of oak here, too, no? Which, here, works terrifically well. (I might be wrong: subtle.) Structure, wealth, depth, a powerful train of fruit flavor: no concessions here. Supple and textured, ruffled and mouth-filling. Density and breadth; broad shoulders. Autumn apple and mango and quince, as well as tangerine and blood orange, and it’s all terrific. Not Côtes de Provence, but great rosé. All sort of mineral salts and stony things afterward, plus that overarching structure. | 93
Anthony Rose | A coppery bronze in color, this is subtly floral and spicy in aroma, quite intriguing and inviting. There’s plenty of appealing, juicy ripe berry fruit tinged with spice, and it’s even a tad peppery, the fullness of body, juiciness of texture, and savory qualities making it an appetizing candidate for the likes of prawns and lobster. | 91Download in PDF