Domaine du CagueloupBandol
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Bandol of Domaine du Cagueloup in the region of Provence often reveals types of flavors of oaky, citrus or peach and sometimes also flavors of red fruit, strawberries or earth.
Food and wine pairings with Bandol
Pairings that work perfectly with Bandol
Original food and wine pairings with Bandol
The Bandol of Domaine du Cagueloup matches generally quite well with dishes of beef, lamb or spicy food such as recipes of burger roll, lamb tagine with peppers and artichoke bottoms or pasta shells.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Bandol from Domaine du Cagueloup are 2018, 2014, 2017, 2016 and 2015.
Informations about the Domaine du Cagueloup
The Domaine du Cagueloup is one of of the world's greatest estates. It offers 9 wines for sale in the of Bandol to come and discover on site or to buy online.
The wine region of Bandol
Provençal jewel between Cassis and Toulon, kingdom of Mourvèdre (50-95% in red). Signature powerful reds with notes of black blackberry, garrigue, pepper, leather, truffle and a balsamic touch, firm tannins and superb ageing (10-30 years) — French benchmark for the grape. Structured, gastronomic rosés (strawberry, citrus, spices) — not a simple aperitif rosé. Rare, mineral Clairette and Bourboulenc whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Sweet (flavor)
The flavour provided by the residual sugars naturally present in the wine as well as by certain alcohols. This sensation can range from a simple impression of smoothness to a clear sweetness. We speak of roundness, fatness and mellowness.
