Provence - Castell-Reynoard

Question 1

2012: Castell-Reynoard: Bandol Rouge

Answer 1

80% Mourvèdre, 10% Grenache, 10% Cinsault

From 2.5 hectares of 32 year old vines planted on sandstone and sandy clay-marl soils. Hand-harvested in the third week of September with 95% destemmed with a 3-4 week maceration period, followed by a 25 day spontaneous fermentation period and then kept in demi-muid for 6-12 months before 18 month aging. Not filtered. 14% Alc

Question 2

2015: Castell-Reynoard: Bandol Rosé

Answer 2

70% Mourvedre, 20% Cinsault, 10% Grenache

The vines average 25 years old and are planted in 4.25ha of sandstone, sandy loam and limestone. Hand-harvested in early September, the grapes are kept for one hour on the skins before fermentation with indigenous yeasts for 20-30 days. The wine is kept on 30% of the lees for seven days and allowed to rest for six months in tank. Filtered. 14% Alc