Domaine de l'OlivetteCuvée Spéciale Bandol Rouge
Red wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
The Cuvée Spéciale Bandol Rouge of the Domaine de l'Olivette is in the top 10 of wines of Bandol.
Wine flavors and olphactive analysis
On the nose the Cuvée Spéciale Bandol Rouge of Domaine de l'Olivette in the region of Provence often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of earth, oak or spices.
Food and wine pairings with Cuvée Spéciale Bandol Rouge
Pairings that work perfectly with Cuvée Spéciale Bandol Rouge
Original food and wine pairings with Cuvée Spéciale Bandol Rouge
The Cuvée Spéciale Bandol Rouge of Domaine de l'Olivette matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of savoyard matafans, scallops with cream or spring pie with manson.
Details and technical informations about Domaine de l'Olivette's Cuvée Spéciale Bandol Rouge.
Discover the grape variety: Aubin vert
Simple, fresh whites with little aroma, a pale golden robe, a supple palate with moderate acidity, and discreet aromas of citrus and white flowers. Productive. Now marginal, surviving in a few heritage plots in Lorraine and preserved for its historical ampelographic value, it is one of the ancient Côtes-de-Toul varieties under study. Green variant of Aubin, autochthonous Lorraine white variety, once grown in the Côtes-de-Toul.
Last vintages of this wine
The best vintages of Cuvée Spéciale Bandol Rouge from Domaine de l'Olivette are 2018, 2006, 2004, 2015 and 2014.
Informations about the Domaine de l'Olivette
The Domaine de l'Olivette is one of of the world's greatest estates. It offers 21 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
