Fascinated and seduced by the character of Bandol wines, Georges Delille founded Domaine de Terrebrune in 1963. Following extensive landscaping, restoring the stone walls and planting vines, Georges Delille produced his first vintage in 1980. Since 2020, his son, Reynald has been running the estate alongside the businessman Jean d'Arthyus, with the same rigour, exacting standards and respect for the environment and traditions.
The 30-hectare terraced vineyard is managed organically and overlooks the Mediterranean Sea. Its soil is composed of limestone pebbles in brown clay, which inspired the name of the estate. This nutrient-poor, age-old soil allows the vines to take root deep in the cracks of the limestone and contributes to the unique signature of the estate's wines.
Vinification and ageing
Harvested at full maturity and in a plot-by-plot manner, the grapes are sorted by hand and placed in vats by gravity after a total destemming and a delicate crushing. This protects the skin of the grapes and avoids oxidation. Fermentation is carried out in temperature-controlled stainless steel tanks with punching down and pumping over to optimise maceration and extraction. Malolactic fermentation is carried out in tuns, as is ageing for a period of 18 months. After bottling in the estate's cellars, additional ageing is carried out in dark, cool and damp cellars until the wine is released.
This structured wine blends aromas of black fruits (wild blackberries) and liquorice with spicy notes. The generous tannins preserve a beautiful minerality. As the wine evolves, the aromas evolve harmoniously towards notes of undergrowth, humus and truffle.
Food and wine pairing
This 2014 Bandol red wine by Domaine de Terrebrune will complement meat, grilled fish with herbs or spicy dishes.
For an optimal tasting, serve at 16-18°C, preferably decanted.
Enjoy today, this 2014 Bandol red wine by Domaine de Terrebrune can wait until 2044 to express all its aromatic richness.