Domaine La Suffrene Bandol Rosé 2023

Domaine La Suffrène Bandol Rosé is a dry and food-friendly wine from one of Provence’s most prestigious appellations. Complex and inviting, it reveals aromas of red berries, citrus peel, and a touch of spice. On the palate, it is completely dry, vibrant, and balanced with a lingering freshness that makes it ideal for pairing with a wide variety of dishes. Bandol is widely considered the benchmark for serious rosé in Provence, and this wine offers both elegance and character in every sip.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine
Style: Dry, Complex
Grape Varietal: Predominantly Mourvèdre, with Cinsault and Grenache
Tastes Like: Red berries, citrus peel, spice, mineral
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: AOC Bandol
Region: Provence, France
Terroir: Limestone and clay soils with maritime influence
Aging: Vinified in stainless steel to preserve freshness
Serving Temperature: 8–10°C – Best served well chilled

Domaine La Suffrène is located in the heart of Bandol, where the Mediterranean climate and limestone-rich soils create ideal conditions for growing Mourvèdre. The domaine is known for its commitment to traditional winemaking and respect for terroir. This Bandol Rosé is a standout example, combining the structure and ageing potential typical of the appellation with an accessible, refreshing character that suits any table.

Seafood: Bouillabaisse or grilled prawns with garlic and lemon.
Poultry: Roast chicken with Provençal herbs or turkey salad with citrus vinaigrette.
Vegetarian: Stuffed capsicum with rice and herbs or zucchini fritters.
Cheese: Chèvre or semi-hard sheep's milk cheeses.

Chèvre: Tangy and fresh, complementing citrus and spice.
Tomme de Brebis: Earthy and semi-firm, pairing with Mourvèdre's structure.
Brin d'Amour: Herb-coated, echoing Provençal flavours.
Pélagrue: Soft and delicate, enhancing fruit and freshness.

Brandade de Morue (Salt Cod and Potato Purée)

Ingredients:

• 400g salt cod, soaked and rinsed
• 300g potatoes, peeled and chopped
• 3 garlic cloves, minced
• 100mL olive oil
• 100mL milk
• 1 bay leaf
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Simmer cod in water with bay leaf until tender. Drain and flake.
2. Boil potatoes until soft, then mash.
3. In a pan, heat olive oil and milk with garlic. Stir in mashed potatoes and flaked cod.
4. Mix until smooth and season to taste. Serve warm with crusty bread and Domaine La Suffrène Bandol Rosé.