TN: 2006 Château Pradeaux Bandol Rosé - France, Provence

WINE TALK
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  • 2006 Château Pradeaux Bandol Rosé - France, Provence, Bandol (4/27/2009)
    Drank this over the weekend with grilled fish and vegetables. This is not your typical rose. Seriously endowed and belying its salmon pink color, this wine explodes on the palate and can stand up to meat dishes (think grilled lamb chops). It’s got fantastic strawberry flavors and layers of minerality that are buoyed by equally fantastic acidity and freshness. I’ve visited this domaine and it was one of my favorite stops on our trip to Provence/Rhone in 2007. Cepage is Cinsault and Grenache as well as Mourvedre. Short maceration on the skins to extract light color, fermented at low temperatures to retain freshness, fruit and bouquet. Aged in stainless steel and bottled in May or June of the year following the harvest.

Posted from CellarTracker

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Thanks for the notes, Steffen. It’s always interesting to see how one of the age-worthy rosés progresses. And since we’re talking about '06 Bandol rosé, I’d like to present my last bottle from that vintage, which we consumed a few months ago. My husband stuck the unopened bottle in the fridge to chill faster; I found it the next day.

Cheers!


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[rofl.gif]

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That’s one tasty popsicle, Melissa! [wow.gif]

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As we discovered, Tempier granita is still Tempier!

Steffen, just curious-- did you try the Pradeaux last year as well? If so, has it improved, or did you prefer it when it was newer?

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Melissa.

I tasted the 2006 Pradeaux just after it had been bottled while I visited the domaine. I didn’t take formal notes then, and the wine wsa just recently bottled, so a part of me is reluctant to make comparisons. That said, the wine seems more full-bodied to me now than I remember it tasting at the domaine. So the answer to your question is two-fold. With very light fare, and as a quaffer, I think this was better young. As a serious wine with heartier foods, I think it’s better now. The only thing that’s changed is the food I’d serve it with, but this was equally delicious then and now.