Begude Bandol Blanc 2015
Begude Bandol Blanc is made from 80% Clairette, 10% Rolle and 10% Ugni Blanc
Pale yellow color with bright highlights.
Expressive aromas of citrus fruits. Juicy, fresh, fleshy and opulent on the palate, it is precise and elegant with ample texture, good acidity and great balance fruit /alcohol.
Organic Agriculture
Yields: 20hl/ha
Average age of the vines: 30 years
Manual harvest in small crates.
Double sorting, total destemming.
Molding and pressing of the grapes prior to alcoholic fermentation.
Vinification in vats and aging in oak barrels (one-year old) for 6 months.
Pairs well with white meats, grilled fish, shellfish, vegetables, tapenades. Exotic and Mediterranean cuisine.
Domaine de la Bégude
Domaine de La Begude was founded in 1996 by Guillaume and Louis Tari who continue an old family wine tradition (Chateau Giscours, 3rd Cru, Margaux). They are devoted to elaborating wines that express the characteristics of the Bandol terroir. The ageing cellars are the ancient Merovingian chapel of the 7th century from the "Conil" seigneury. This village has since disappeared, but it is mentioned as early as 966 in Saint Victor's maps. The estate produced some wine in the 16th century, and some ancient vinification tanks have been discovered there.
The Domaine de la Bégude Vineyard
The vineyard is situated at the top of the Bandol appellation (400 meters), overlooking the Mediterranean sea. The estate measures 1,240 acres of which 37 acres are in vines (15 hectares). The vines are cultivated on terraces facing south. The terraces are divided because of the very uneven relief of the wooded massif on which lies the estate. Olive trees surround most of the vine plots and take part in perfecting a typical landscape of the Bandol area.
The grape percentages are: 65% Mourvèdre, 25% Grenache,10% Cinsault, and the vines average 20 years of age. Grapes are hand harvested and totally de-stemmed before 3 – 4 weeks of fermentation on the skins. Egg white fining finishes the winemaking process before bottling. Production in total is 2,500 – 3,000 cases annually. This property makes clean and focused Bandol, as opposed to the rustic style so commonly seen from this A.O.C.
The Tari family also produces a Cotes de Provence (Rose and Red) made from grapes grown in the heart of the Provencal oak forest, dominating the Maures Mountains.
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Segries Secret Grange Lirac Rouge is made from 50% Grenache and 50% Syrah.
This is a new wine for Chateau de Segries. 2013 is the first vintage.
The wine is dark and inky.
The aromas are intense and complex. It has fruit flavors of course, Strawberry and Blackberry, but it also have some interesting spice components, garrigue, pepper and licorice.
The finish is long and very pleasant as the tannins are round and well integrated.
La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.
Review:
"The estate’s top wine is the 2016 Lirac Secret de la Grange, a 90-10 blend of Grenache and Syrah that never sees oak. This full-bodied blend is fabulously concentrated and lush, with ripe fruit flavors of raspberries and stone fruits, an intriguing hint of almond paste and a rich, long finish tinged with licorice. It should drink well for up to a decade. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue #233, October 2017), 93 pts
