bandol

The Bandol appellation covers 8 villages centered on the town of Bandol, just west of Toulon and a bit east of Marseille, overlooking the Mediterrnean Sea. The district has been famed for its wines for centuries and was granted AOC status in 1941. Yes, even in the middle of a World War, the French find time to work on their wine regulations!

The wines are dominated by the Mourvedre grape (the only appellation in France where that is true, with lesser amounts of Carignane Cinsault, Grenache and Syrah. at least 50% of the red wine must be Mourvedre, while Carignane and Syrah can make up no more than 15% of the blend and neither one can individually exceed 10%.

Soils are varied- on the argillo-calcareous sales that dominate, Mourvedre ripens slowly with a very low yield. On the occasional belts of red clay, the Mourvedre becomes very tannic and is typically tempered with a higher amount of Cinsault and Grenache, which is generally planted on north-facing slopes to avoid becoming over-ripe.

chateau salettes

The Chateau Salettes estate is one of the oldest in Bandol. The name refers to the salt storage facilities present on the property in the Middle Ages. The de la Gaillardiere family, Marseillaise merchants, purchased the estate in 1604 to retire to the countryside and produce Mourvedre-centered wines, olives and olive oil. Today, the winery is owned by the Boyer family, who achieved organic certification in 2018.

The vineyards are a mix of slopes and terraces. Weed management is provided by controlled livestock grazing. All vineyard work and harvesting is done by hand. After a field sort, the wines are transported in perforated boxes so any expressed juices can drain out and not oxidize. A second sort is performed at the winery. After vinification, all wines are bottled at the Chateau.

the wines

Chateau Salettes Blanc: a blend of 65% Clairette, 25% Ugni Blanc and 5% Rolle (aka Vermentino). Grown on marly-limestone soils on terraced vineayrds facing south towards the Mediterranean. Short whole-berry maceration, then direct press to stainless fermentation tanks with a portion fermented in oak with regular batonnage. Deep straw-yellow. Nose of fennel and herbs with touches of white stone fruits and summer flowers. Ripe and complex. Definitely a food wine.

Chateau Salettes Rose: pure salmon color, a blend of 70% Mourvedre, 30% Grenache. Produced by direct-press on the Grenache, and short skin contact on the Mourvedre, along with a bit of saignee Mourvedre drawn from the must destined for the Salettes Rouge. Vinified in a mix of stainless and concrete. A nose of raspberries and white stone fruits, lively acidity married to medium-full body and a long, savory finish. Drinks best 2-3 years from vintage.

Chateau Salettes Rouge: a deep, rich blend of 80% Mourvedre, 15% Grenache and 5% Cinsault, 15-20 year old vines grown on calcareous shale soils loaded with cobblestones, southern exposure facing the Mediterranean. Elevage in a mix of new and neutral oak. Deep and slightly leathery, with notes of mint, menthol and dried cherry. Ageworthy.