Bandol Château Vannières Éric et Charles-Éric Boisseaux 1989

Lot presentation

Bandol Château Vannières Éric et Charles-Éric Boisseaux 1989

The wine

This white Bandol from Château Vannières presents a shimmering crystal clear hue, abounding with finesse; the complex nose exuding citrus, white fruits and delicate florals. This is a wine for drinking young, the product of respectful winegrowing and masterful making. Grapes are harevested by hand, meticulously sorted, de-stemmed and gently crushed. The juice of each varietal is vinified together in stainless steel vats at a low temperature.

About the Producer Vannières

Château Vannières is one of Provence's great properties, located betwee Cadière d'Azur and Saint-Cyr-sur-Mer, just next to the village of Castellet. It has 47 hectares, 33 of which are currently planted with vines, on marly limestone soil. The grape varieties consist of Mourvèdre, Grenache and Cinsault for the reds and rosés, and Clairette for the white wines. Éric Boisseaux is responsible for vinification, producing wines in the appellations of Bandol (with the reds aged in oak casks, as is the tradition), Côtes de Provence and also VDP du Mont-Caume. The property also produces olive oil, making a trip to this pretty 19th century farmhouse, somewhat reminiscent of Tuscany, even more worthwhile. The 16th century cellars are worth a detour in themselves. A magical property, with equally unforgettable wines, described as "the Pauillacs of Provence" by Hugh Johnson and Robert Parker. Vannières likes uniqueness; there is no second wine or garage wine here. A single grande cuvée for each colour is produced. Concentrated, powerful, but always with elegant, ripe, perfectly harmonious tannins, the property's red wines offer generosity and finesse in the classic Bandol style. With their "Pauillac" character, they can be enjoyed equally well in their early years as after long ageing. When young, they have a deep garnet colour and aromas of black fruit (blackcurrants, blueberries), underscored by scents of pepper and spices. After five to seven years, they become more mellow and silky, but retain plenty of body and vigour. The aromas acquire more intense notes of undergrowth, burnt wood, leather and liquorice. Tremendous concentration and a well-deserved reputation for having a substantial capacity to age.