Chateau Canadel Bandol Rouge, Provence, France

Morello cherry, raspberry, redcurrant, and delicate white pepper aromas introduce the 2018 Château Canadel Bandol Rouge with uncommon elegance and freshness. Produced from organically farmed estate vineyards on the limestone terraces of Le Plan du Castellet, this distinctive Bandol reflects the unusually cool and wet conditions of the 2018 growing season. Fermented with indigenous yeasts and matured in large traditional foudres, the wine offers a refined expression of Mourvèdre that emphasizes purity, balance, and remarkable drinkability.

Product Details:

• Owners: Jacques de Chateauvieux and Caroline de Chateauvieux
• Estate Director: Laure Benoist
• Winemaker: Vianney Benoist
• Blend: 70% Mourvèdre, 22% Cinsault, 5% Grenache, 3% Syrah
• Farming: Certified Organic; practicing Biodynamic
• Vineyard Source: Estate vineyards, Le Plan du Castellet
• Vine Age: Planted in 1978
• Soil: Limestone and clay
• Harvest Method: Hand-harvested with rigorous vineyard and winery sorting
• Fermentation: Indigenous yeasts in concrete tanks with gentle daily pump-overs
• Aging: 18 months in traditional 3,000L and 8,000L oak foudres
• Filtration: Bottled unfiltered

Sensory Description:

Light ruby in color with delicate raspberry highlights, the nose reveals expressive aromas of Morello cherry, redcurrant, raspberry, white pepper, and subtle spice, complemented by hints of gentle oak and balsamic herbs. The palate is remarkably fresh and supple, balancing vibrant red fruit with silky, fine-grained tannins and lively acidity. Elegant rather than powerful, the wine finishes long, savory, and beautifully poised, showcasing the finesse of this distinctive Bandol vintage.

Winemaker’s Background:

Château Canadel traces its history back nearly 2,000 years, with archaeological excavations revealing a Roman villa and evidence of winemaking dating to the first century AD. Purchased by Jacques and Caroline de Chateauvieux in 2007, the estate entered a new chapter under the stewardship of their daughter Laure Benoist and her husband, winemaker Vianney Benoist. Together they have restored the historic property while embracing certified organic farming, biodynamic principles, gravity-flow winemaking, and minimal intervention. Today, Château Canadel crafts elegant Bandol wines that faithfully express the estate's remarkable geological heritage and exceptional hillside terroir.

Serving Suggestions:

Serve at 16 to 18 degrees Celsius in a large Bordeaux glass to highlight its aromatic complexity and refined structure. Pair with charcuterie, grilled lamb, roast beef, duck breast, Brie de Meaux, Provençal cuisine, or dark chocolate tart.