Domaine La Suffrene Bandol Rouge Les Lauves 2017

Domaine La Suffrene Bandol Rouge Les Lauves is a robust red wine from Bandol, Provence, France, showcasing the character of old Mourvèdre vines cultivated with a deep respect for the environment. Bursting with dark cherry, black plum, and hints of Provençal herbs, this wine delivers depth, refined tannins, and a lingering earthy finish. Its strength and finesse make it a true expression of the Bandol 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, Elegant
Grape Varietal: Mourvèdre, Grenache, Cinsault
Tastes Like: Dark cherry, black plum, wild herbs, earthy undertones
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Bandol
Region: Provence, France
Terroir: Clay-limestone soils with diverse micro-plots
Aging: Aged in large oak barrels for up to 24 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Domaine La Suffrene is a historic family estate situated in Bandol, Provence. The vineyard is undergoing organic conversion, with its first official organic harvest in 2021. For over a decade, the domaine has applied organic-aligned viticulture with thoughtful soil and canopy management, including night-time treatments and precise interventions based on vine receptivity and weather. With goblet-pruned vines and light-touch soil work, the estate produces wines that are honest reflections of their terroir.

Beef: Braised beef short ribs or steak with herbed butter.
Lamb: Provençal lamb shoulder or lamb shanks with olives.
Game: Roast venison or hare stew with mushrooms.
Vegetarian: Stuffed aubergines or white bean cassoulet with herbs.

Ossau-Iraty: Rich and nutty, complementing the wine's depth.
Bleu d'Auvergne: Creamy and bold, echoing the wine's intensity.
Tomme de Chèvre: Earthy and herbal, matching the wine's rustic charm.
Mimolette: Aged and complex, enhancing the wine's savoury tones.

Gardianne de Taureau (Bull Stew from Camargue)

Ingredients:

• 1kg bull or beef meat, cubed
• 2 onions, sliced
• 2 carrots, diced
• 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 the meat with wine, herbs, orange zest, and vegetables overnight in the fridge.
2. Remove meat from marinade and brown in olive oil. Set aside.
3. Sauté vegetables, then return meat to the pot. Add tomato paste and marinade.
4. Simmer on low heat for 3–4 hours until the meat is tender and the sauce has thickened.
5. Season with salt and pepper, and garnish with olives if using. Serve with Camargue rice or crusty bread.
6. Pair with Domaine La Suffrene Bandol Rouge Les Lauves for a traditional Provençal dining experience.