This classic Bandol red comes from a family-run domaine led by Françoise Dutheil and her son Jean-Baptiste. Château Sainte-Anne helped pioneer natural and organic winemaking in the region, and is a founding member of the Association des Vins Naturels (AVN). The vineyards sit on steep, terraced slopes of calcareous sandstone and clay-limestone, warmed by the sun and cooled by seaside breezes, with old vines pruned in the traditional gobelet style.
This red is a traditional Mourvèdre-led blend, typically 60% Mourvèdre with Grenache and Cinsault in support. The grapes are hand-picked, destemmed and fermented with indigenous yeasts in stainless steel, then see a long rest (about 20–22 months) in old wood foudres — all without fining or filtration and with minimal sulfur added at bottling.
The 2020 shows firm Provençal character: dark red and black fruits on the nose — think wild cherry, plum and bramble — alongside savory herbal hints of garrigue, black pepper and a touch of earthiness.
Pair with Provençal stews, grilled lamb, herb-driven roasts, braised short ribs, or dishes with Mediterranean herbs and olive oil.
This classic Bandol red comes from a family-run domaine led by Françoise Dutheil and her son Jean-Baptiste. Château Sainte-Anne helped pioneer natural and organic winemaking in the region, and is a founding member of the Association des Vins Naturels (AVN). The vineyards sit on steep, terraced slopes of calcareous sandstone and clay-limestone, warmed by the sun and cooled by seaside breezes, with old vines pruned in the traditional gobelet style.
This red is a traditional Mourvèdre-led blend, typically 60% Mourvèdre with Grenache and Cinsault in support. The grapes are hand-picked, destemmed and fermented with indigenous yeasts in stainless steel, then see a long rest (about 20–22 months) in old wood foudres — all without fining or filtration and with minimal sulfur added at bottling.
The 2020 shows firm Provençal character: dark red and black fruits on the nose — think wild cherry, plum and bramble — alongside savory herbal hints of garrigue, black pepper and a touch of earthiness.
Pair with Provençal stews, grilled lamb, herb-driven roasts, braised short ribs, or dishes with Mediterranean herbs and olive oil.
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