Chateau Barths Bandol Ros 2023 1.5 L

Variety: Equal Parts Mourvedre, Grenache and CinsaultCountry, Region:France, ProvenceAppellation:Bandol

Equal parts Mouvdre, Grenache and Cinsault all hand harvested and macerated on skins for 24 hours at 10 C. Luminous pale pink colour. Fresh and aromatic with lifted citrus and delicate rose petal and wild raspberry red fruit aromas with a hint of Provence herbs.

Fresh and softly textural palate with hints of raspberry and rose petal on the palate with a citrus twist of freshness coming from the limestone terroirs underneath the deep red clay that helps to regulate and ensure perfect ripeness in this warm and dry terroir.

Created from scratch in 1972, Chteau Barths evolves in the expert hands of Philippe Barths. He watches over 28 hectares of vines spread between Le Beausset, Le Castellet, La Cadire and Sanary in the east of the appellation where limestone terroir and outcrops are so prominent. As a vibrant tribute to his mother, Monique Barths who died in 2021, Philippe Barths continues his work, with a boldness that he must have inherited. Model for Dior and Nina Ricci, Monique Barths left Paris for Le Beausset and learned the profession of winemaker for love. This touch of femininity is found on the tiara which today adorns the labels of Chteau Barths wines.

Bandol is regarded as the First Growth of Provence producing the most serious, and well known, wines of Provence. The Mourvdre grape variety is the basis of great Bandol with appellation laws requiring a minimum of 50 % for the red wines (though many use up to 100 % for some cuves). As well as Mourvdre (80 %), the Chateau Barths red also has a dash of Grenache (15 %), and Syrah (5 %). The wine is aged for 18 months in old 60 hl wooden barrels (foudres). There are no new barriques used.

The domaine has been working in sustainable viticulture for many years with traditional goblet pruning for the vines. Philippe places a heavy emphasis on ploughing and working the soil in the springtime. All grapes are hand harvested and sorted and bought quickly to the winery where the grapes are moved onto a vibrating table to remove unwanted material before being de-stemmed. The must of the rose and white are first cooled with the rose spending 24 hours on skins before fermentation.