So serious, brooding, lots of burnt forest floor and leather, great black fruit, so satisfying. I’m so bummed I have only three bottles left of this vintage
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I tried an experiment with this bottle: I enjoyed two glasses (very much, thank you), vacuum sealed it, and left it in my wine fridge for 11 days. (Fasting, long story.) I expected it to be ruined but oh no. Not this brick house of a Bandol! She was still mighty mighty, and all hanging out were loads of secondary stuff: super-funky but interesting aromas of electrical fire, fresh laid tar, licorice, even a whiff of diesel. I was a little afraid to taste, but the weird smells blew off, and my courage was rewarded with big black cherry fruit flavors, plus spices, truffles, and scorched earth. Creamy mouthfeel. Long finish. I’ve got one glass left so I’ll run the experiment through tomorrow and let y’all know if the happy surprises continue.
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Delicious round full-bodied dark red fruit with licorice flavors, excellent structure, very smooth and well balanced, ample acidity and finish, best among the 2012, 2011, and 2017 in that order
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Pen og klassisk Provence-nese. Mørk frukt, urter, sjøbris. Fremstår relativt kjølig. Ganske så delikat i munn. Tanninene er fine og begynner allerede å slipes ned. Svær i midtpartiet, tørr finish. Medium kons og lengde. Flott Bandol som drikker veldig bra nå.
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Now you may be thinking that I’m talking about wine and that wouldn’t be too outlandish since I write a wine blog, but in reality, I’m referring to the meal I made, though in all fairness the wine was outstanding as well.
Wishing to “juice things up” a bit for Valentine’s Day, I set about to think about what I wanted to eat for the occasion. A little unorthodox as I normally will think “wine” first. Deciding to go with scallops for the meal, I had to consider what side dishes and wine might be just the thing for cuddling up on the couch with my comforter, before and after dinner.
Perusing my fridge, I saw some mostly homemade beef stock (mostly, as I used boxed beef stock in cooking a pot roast adding various veggies and spices to the mix and realizing I had a fair amount left over, I decided to de-fat and strain the liquid and save for future use) that I would use for my 45-minute hand-mixed Risotto.
To spice things up, I found a recipe called “French Onion Risotto.” The main differences being the use of sliced and not diced onions and browning them before adding the rice and stock; using that beef stock instead of water, veggie, or chicken stock. Top off the Risotto with the addition of some perfectly seared scallops and….viola….one of the best meals I’ve ever had! Although esthetically, not as appealing. The wine to go with such an umami-based meal, the
Domaine du Gros Nore Bandol Rouge 2013
Vineyards near the Mediterranean are bathed in warm weather and sun, allowing them to mature fully on the vine and thus lending great intensity to the fruit. From a mixture of 80% Mourvèdre, 15% Grenache, and 5% Cinsault from vines 30 years old or more, the juice is vinified separately in stainless steel and then aged in foudre for 18 months.
Fragrant from the start with blue and black fruit with spiced overtones the wine then presents itself on your palate with bright fruit, dark with a spiced presence and a sense of slightly higher acidity that melds well with the food. A touch of plum adding to the richness and a fuller-bodied wine, finishing long and delightful.
A wine to enhance any savory dish and for those looking for something unique.
Cheers
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Would benefit from decanting. First night a little tight, dark fruit, alcohol on the finish. Day 2 a little more earth flavors cover that finish, still plenty of dark fruit but some dusty dirt tones too.
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Opened and allowed to breath for an hour or so. Initially very fruity with plums, berries and red currants. Gradually a more interesting flavour emerged with oak, herbs, tobacco and cacao. Nice balance of fruit, tannins and acidity. Long satisfying finish.
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Definitely just halfway through peak ageability, but drinking very well after an hour of air. Herbal, minty, leathery, earthy with a nice core of black fruit and fine, dusty tannins that went great with pork. Will try to score a second bottle to age longer!
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Third wine to taste in this great vertical tasting. This wine was the one I liked the least of the four vintages. Compared to the 2014 vintage this vintage seems to be struggling a bit and appears quite closed. And I don't think this vintage will age as beautiful compared to the 2015. That being said we're still dealing with a very solid effort that I think is worth seeking out.
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Magnifique Bandol village. Encore très jeune et fermé, mais on peut voir le grand potentiel, la texture est déjà un peu grasse, sur des notes de fruits foncés. La longueur est bien présente. Un excellent achat.
4/5
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Decanted 5 hours, poured from magnum. Nose is interesting: iron, cocoa powder, dried cranberries, hardy winter herbs. Palate is all dark, dark fruit--blackberry, cranberry, and unripe plums. The decant does wonders for this wine, smoothing out the palate and showing that it's no tannic monster.
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Russk. I brought this to the CDC. It was among the top three wines of the night. Nice structure common no Jam. 2hr decant. Savory with nice acid. Buy more.
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dark inly plum red, little clarity, burgundy hue Nose: cranberry, plum, leather, tobacco, clove, green herbs, black pepper, garrigue, silver, oak Pal: deep berry, plum, tobacco, leather, tar, clove, white pepper, black pepper. green herbs, garrigue, silver, cola, tannins, oak Feel: full, savory, structured Finish: medium T8 (could be a 7)
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2/18/2024 - Claret & CdP Gang Likes this wine:
Dark red, spicy peppery nose, black fruit, rich, full bodied, grainy tannins, delicious, drinking v well after a decant
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1/24/2024 - Brain Capers Likes this wine:
Wow, a ‘perfect’ aged bandol, rich and sweet, very Chateauneuf like. Went well with some seared tuna over braised fennel. Yum!
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4/25/2023 - hfindlay Likes this wine:
So serious, brooding, lots of burnt forest floor and leather, great black fruit, so satisfying. I’m so bummed I have only three bottles left of this vintage
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10/12/2021 - hfindlay Likes this wine:
I tried an experiment with this bottle: I enjoyed two glasses (very much, thank you), vacuum sealed it, and left it in my wine fridge for 11 days. (Fasting, long story.) I expected it to be ruined but oh no. Not this brick house of a Bandol! She was still mighty mighty, and all hanging out were loads of secondary stuff: super-funky but interesting aromas of electrical fire, fresh laid tar, licorice, even a whiff of diesel. I was a little afraid to taste, but the weird smells blew off, and my courage was rewarded with big black cherry fruit flavors, plus spices, truffles, and scorched earth. Creamy mouthfeel. Long finish. I’ve got one glass left so I’ll run the experiment through tomorrow and let y’all know if the happy surprises continue.
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9/7/2021 - Amerique wrote: 92 Points
Delicious round full-bodied dark red fruit with licorice flavors, excellent structure, very smooth and well balanced, ample acidity and finish, best among the 2012, 2011, and 2017 in that order
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8/13/2021 - vinkeger wrote: 90 Points
Pen og klassisk Provence-nese. Mørk frukt, urter, sjøbris. Fremstår relativt kjølig. Ganske så delikat i munn. Tanninene er fine og begynner allerede å slipes ned. Svær i midtpartiet, tørr finish. Medium kons og lengde. Flott Bandol som drikker veldig bra nå.
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2/25/2021 - Hi.its.Don.4.Wine Likes this wine: 93 Points
The Best Ever!
Now you may be thinking that I’m talking about wine and that wouldn’t be too outlandish since I write a wine blog, but in reality, I’m referring to the meal I made, though in all fairness the wine was outstanding as well.
Wishing to “juice things up” a bit for Valentine’s Day, I set about to think about what I wanted to eat for the occasion. A little unorthodox as I normally will think “wine” first. Deciding to go with scallops for the meal, I had to consider what side dishes and wine might be just the thing for cuddling up on the couch with my comforter, before and after dinner.
Perusing my fridge, I saw some mostly homemade beef stock (mostly, as I used boxed beef stock in cooking a pot roast adding various veggies and spices to the mix and realizing I had a fair amount left over, I decided to de-fat and strain the liquid and save for future use) that I would use for my 45-minute hand-mixed Risotto.
To spice things up, I found a recipe called “French Onion Risotto.” The main differences being the use of sliced and not diced onions and browning them before adding the rice and stock; using that beef stock instead of water, veggie, or chicken stock. Top off the Risotto with the addition of some perfectly seared scallops and….viola….one of the best meals I’ve ever had! Although esthetically, not as appealing. The wine to go with such an umami-based meal, the
Domaine du Gros Nore Bandol Rouge 2013
Vineyards near the Mediterranean are bathed in warm weather and sun, allowing them to mature fully on the vine and thus lending great intensity to the fruit. From a mixture of 80% Mourvèdre, 15% Grenache, and 5% Cinsault from vines 30 years old or more, the juice is vinified separately in stainless steel and then aged in foudre for 18 months.
Fragrant from the start with blue and black fruit with spiced overtones the wine then presents itself on your palate with bright fruit, dark with a spiced presence and a sense of slightly higher acidity that melds well with the food. A touch of plum adding to the richness and a fuller-bodied wine, finishing long and delightful.
A wine to enhance any savory dish and for those looking for something unique.
Cheers
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12/24/2020 - dlduchon Likes this wine: 93 Points
I love this producer, and this is no exception. Great balance, aromatics and structure. No sign of age. All I want in a Bandol.
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7/26/2020 - Mr T wrote:
Went well with grilled lamb burgers
Good flavors and deep dark fruit , soft tannin although not perfect on a hot night
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6/4/2020 - Thomas B wrote: 89 Points
Would benefit from decanting. First night a little tight, dark fruit, alcohol on the finish.
Day 2 a little more earth flavors cover that finish, still plenty of dark fruit but some dusty dirt tones too.
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9/7/2019 - RWG Likes this wine: 89 Points
cool red bandol. young. enjoyed it!
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2/14/2019 - Wuhan Joe Likes this wine: 90 Points
Opened and allowed to breath for an hour or so. Initially very fruity with plums, berries and red currants. Gradually a more interesting flavour emerged with oak, herbs, tobacco and cacao. Nice balance of fruit, tannins and acidity. Long satisfying finish.
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12/30/2018 - TamasV Likes this wine: 91 Points
Definitely just halfway through peak ageability, but drinking very well after an hour of air. Herbal, minty, leathery, earthy with a nice core of black fruit and fine, dusty tannins that went great with pork. Will try to score a second bottle to age longer!
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11/24/2018 - jtsejersen@gmail.com wrote: 85 Points
Third wine to taste in this great vertical tasting. This wine was the one I liked the least of the four vintages. Compared to the 2014 vintage this vintage seems to be struggling a bit and appears quite closed. And I don't think this vintage will age as beautiful compared to the 2015. That being said we're still dealing with a very solid effort that I think is worth seeking out.
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10/6/2018 - RussK wrote: 89 Points
Russk. Enjoyed less this time. Nose still uninteresting . mouth nice and juicy, maybe a teeny bit too sweet
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8/29/2018 - winepog wrote: 88 Points
Not much fruit and a bit hot. Perhaps time or decanting will help. I am not sure.
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8/8/2018 - Mr T wrote:
This is young and would have benefited from a decant. Not exactly a summer wine but quite tasty and years to go to full maturity
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12/21/2017 - Jean-Philippe M Likes this wine:
Magnifique Bandol village. Encore très jeune et fermé, mais on peut voir le grand potentiel, la texture est déjà un peu grasse, sur des notes de fruits foncés. La longueur est bien présente. Un excellent achat.
4/5
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12/8/2017 - bushrandall Likes this wine:
Decanted 5 hours, poured from magnum. Nose is interesting: iron, cocoa powder, dried cranberries, hardy winter herbs. Palate is all dark, dark fruit--blackberry, cranberry, and unripe plums. The decant does wonders for this wine, smoothing out the palate and showing that it's no tannic monster.
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10/3/2016 - RussK wrote: 91 Points
Russk. Really improves with a two to three-hour decant. Nice and juicy. Nose uninteresting. 91 minus points
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7/13/2016 - RussK wrote: 91 Points
Russk. I brought this to the CDC. It was among the top three wines of the night. Nice structure common no Jam. 2hr decant. Savory with nice acid. Buy more.
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3/10/2016 - Frijole wrote:
dark inly plum red, little clarity, burgundy hue
Nose: cranberry, plum, leather, tobacco, clove, green herbs, black pepper, garrigue, silver, oak
Pal: deep berry, plum, tobacco, leather, tar, clove, white pepper, black pepper. green herbs, garrigue, silver, cola, tannins, oak
Feel: full, savory, structured
Finish: medium
T8 (could be a 7)
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12/22/2014 - kstoddard Likes this wine: 90 Points
From foudre
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12/17/2014 - camben Likes this wine: 92 Points
Too young. But it is a fantastic wine. Great fruit with licorice spice. Give it time
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