Provence Red Wines — Bandol and Beyond, Seriously Worth Discovering

Provence is the world's most famous rosé region — and rightly so. But the region's red wines, particularly Bandol, deserve far more international recognition than they currently receive.

Bandol: Mourvèdre's Greatest Expression

Bandol is Provence's most serious red wine appellation, built on the Mourvèdre grape, which must comprise at least 50% of the blend (and often 70-100% in the best wines). Mourvèdre is a demanding variety — it needs heat, good drainage, and proximity to the sea to ripen fully — and in Bandol it achieves a complexity and character unmatched anywhere else in France.

Young Bandol is dense, dark, and tannic — almost unapproachable in its first 3-5 years. With age (8-15 years for serious examples), it develops extraordinary complexity: game, leather, dried herbs, garrigue, dark fruit, and a savoury mineral quality that is deeply compelling.

Les Baux-de-Provence and Côteaux d'Aix-en-Provence

These appellations to the west and east of Marseille produce red wines from Grenache, Syrah, Mourvèdre, and Cabernet Sauvignon. Many estates here have embraced organic and biodynamic farming, producing wines of genuine character and increasing international recognition.

Côtes de Provence Rouge

The broader Côtes de Provence designation covers a vast area and produces everything from simple everyday reds to seriously interesting wines. Our selection focuses on the latter — producers who invest as much care in their reds as in their celebrated rosés.

Serving Suggestions

Young Bandol benefits from significant decanting (2+ hours). Older examples should be opened carefully and served within 2-3 hours. Ideal temperature: 16-18°C.

Classic food pairings: lamb with herbs de Provence, wild boar, game birds, aged Comté or similar hard cheese.