Domaine La Suffrene Bandol Rouge Les Lauves 2003

Domaine La Suffrene Bandol Rouge Les Lauves is a bold and expressive red wine from Bandol, Provence, France, made from a blend of Mourvèdre, Grenache, Cinsault, and Carignan. This wine bursts with aromas of ripe black fruit, wild herbs, and warm spices. On the palate, it is powerful and refined, offering structured tannins, deep concentration, and a savoury, lingering finish that reflects the Mediterranean terroir.

*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, Complex
Grape Varietal: Mourvèdre, Grenache, Cinsault, Carignan
Tastes Like: Ripe blackberries, garrigue herbs, warm spices, earthy minerality
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Bandol
Region: Provence, France
Terroir: Varied soils of sand, limestone, chalk and clay
Aging: Matured in large oak barrels for up to 24 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Domaine La Suffrene is a family-run estate in Bandol, Provence, spanning 50 hectares of diverse soils. For generations, the domaine supplied grapes to the local co-operative until Cedric Gravier took the helm, transforming the estate into a producer of terroir-driven wines. Currently undergoing conversion to organic agriculture, the vineyard has followed organic-aligned practices for over a decade, including minimal phytosanitary use, night-time treatments, and careful soil and canopy management. The vines are goblet-pruned, preserving traditional methods while enhancing environmental stewardship.

Beef: Beef cheeks in red wine or grilled porterhouse with herbs.
Lamb: Lamb leg with garlic and rosemary or lamb tagine with dates.
Game: Roast pheasant or wild boar stew.
Vegetarian: Eggplant gratin or mushroom and lentil bourguignon.

Reblochon: Creamy and nutty, balancing the wine's boldness.
Tomme de Brebis: Slightly salty and earthy, enhancing the wine's savoury notes.
Roquefort: Intense and tangy, holding up to the wine's power.
Cantal: Firm and complex, pairing well with the wine's structure.

Daube de Provence (Provençal Beef Stew)

Ingredients:

• 1kg beef chuck, cubed
• 2 onions, chopped
• 2 carrots, sliced
• 3 garlic cloves, crushed
• 750mL red wine (preferably Bandol)
• 2 tbsp tomato paste
• 1 orange zest strip
• 1 bouquet garni (thyme, bay leaf, rosemary)
• 3 tbsp olive oil
• Salt and pepper, to taste
• Black olives, optional

Instructions:

1. Marinate beef with wine, orange zest, herbs, garlic, and vegetables overnight in the fridge.
2. Drain and brown the beef in olive oil. Set aside.
3. Sauté the vegetables, then add tomato paste and the marinade. Return beef to the pot.
4. Simmer gently for 3–4 hours until the beef is tender and sauce thickened.
5. Season with salt and pepper. Garnish with olives if desired. Serve with rustic bread or potatoes.
6. Enjoy with Domaine La Suffrene Bandol Rouge Les Lauves for an authentic Provençal experience.