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Domaine de Terrebrune Bandol Rose 2016

Winemaker's Notes:

"The estate lies in a unique geological zone, for Bandol. The top soil is brown clay (hence the name of the estate!) which sits on a bed of limestone requiring the vine roots to penetrate deeply. The viticulture has always been organic and the estate is today certified Agriculture Biologique. Three wines are produced, one of each colour, and no special or super-cuvées or vineyard selections. The red is always around 85% Mourvèdre and the Rosé 60%, while the Blanc is based on Clairette. The reds are aged in large, old oak foudres for 18 months to contribute balance and finesse before bottling." -Importer notes

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Domaine de Terrebrune:
George Delille. a sommelier from Paris, bought the estate in 1963 and was joined by son Reynauld in 1980.The name of the estate is a reference to the brown coloured soils..There are 30 hectares under vine and viticulture is organic Red,rose and white Bandol wines are produced as well as a second wine made from younger vines without oak called 'Terre d'Ombre' under a VDP designatio... Read more
George Delille. a sommelier from Paris, bought the estate in 1963 and was joined by son Reynauld in 1980.The name of the estate is a reference to the brown coloured soils..There are 30 hectares under vine and viticulture is organic Red,rose and white Bandol wines are produced as well as a second wine made from younger vines without oak called 'Terre d'Ombre' under a VDP designation. The estate should not be confused with another Domaine de Terrebrune in Anjou Read less

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"The estate lies in a unique geological zone, for Bandol. The top soil is brown clay (hence the name of the estate!) which sits on a bed of limestone requiring the vine roots to penetrate deeply. The viticulture has always been organic and the estate is today certified Agriculture Biologique. Three wines are produced, one of each colour, and no special or super-cuvées or vineyard selections. The red is always around 85% Mourvèdre and the Rosé 60%, while the Blanc is based on Clairette. The reds are aged in large, old oak foudres for 18 months to contribute balance and finesse before bottling." -Importer notes

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