Domaine La Suffrene Bandol Rouge 2020

Domaine La Suffrene Bandol Rouge is a bold red wine from Bandol, Provence, France, crafted primarily from Mourvèdre with Grenache, Cinsault, and Carignan. It presents intense aromas of blackberries, garrigue herbs, and spice. On the palate, this wine is full-bodied with firm tannins, layered dark fruit, and earthy complexity.

*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: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Mourvèdre, Grenache, Cinsault, Carignan
Tastes Like: Blackberries, garrigue herbs, spices, earthy notes
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Bandol
Region: Provence, France
Terroir: Sandy, limestone, chalk and clay soils
Aging: Aged in large oak foudres for 18–24 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Domaine La Suffrene is a multi-generational family estate located in the heart of Bandol. Once supplying grapes to the local co-operative, the domaine shifted direction under Cedric Gravier's leadership, bottling estate wines that showcase Bandol's rich terroir and Mourvèdre-driven character. Today, it stands as a benchmark for traditional yet expressive Provençal reds.

Beef: Slow-cooked beef daube or grilled ribeye with rosemary.
Lamb: Herb-crusted lamb rack or Provençal lamb stew.
Game: Wild boar ragu or duck with black olives.
Vegetarian: Ratatouille or lentil stew with mushrooms and herbs.

Comté: Firm and nutty, pairing beautifully with the wine's structure.
Beaufort: Complex and aged, echoing the wine's depth.
Tomme de Provence: Herb-crusted and earthy, a regional delight.
Pecorino: Salty and sharp, standing up to the wine's bold tannins.

Daube Provençale (Provençal Beef Stew)

Ingredients:

• 1kg beef chuck, cubed
• 1 onion, sliced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 750mL red wine (preferably Bandol)
• 1 bouquet garni (thyme, bay leaf, parsley)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Black olives, for garnish (optional)

Instructions:

1. Marinate the beef in red wine with onions, garlic, and herbs overnight in the fridge.
2. Drain and reserve the marinade. In a heavy pot, brown the beef in olive oil.
3. Add tomato paste, carrots, and marinade. Bring to a simmer and cover.
4. Cook on low heat for 3–4 hours until the meat is tender.
5. Season with salt and pepper. Garnish with olives if desired and serve warm with crusty bread.
6. Pair with Domaine La Suffrene Bandol Rouge for an authentic Provençal experience.