Château Ste Anne Bandol Rouge Cuvée Collection 2020

Château Sainte Anne was among the founders of the natural wine movement, and has followed organic, biodynamic and natural agriculture and winemaking since the 1960s. Managed by Françoise Dutheil and her son Jean-Baptiste, the estate was instrumental in establishing the Bandol appellation. The unique terroir, influenced by proximity to the sea and strong winds, creates a special microclimate that allows for the production of high-quality wines from varieties like Mourvèdre.  Their vineyard benefits from a complex soil composition (dry limestone mixed with white sand allowing a very deep drainage) and a specific micro-climate with cool nights allowing the local variety, Mourvèdre, to reach perfect ripeness. The vineyards of this 15-hectare estate are situated on steep, terraced slopes just a few kilometers from the Mediterranean, where the sea breezes create a microclimate that moderates the hot summers and permits a relatively low level of alcohol. The old vines, all Goblet pruned, range from 35-85 years of age, and are grown in chalky limestone soil with a southeastern exposition. 75% of the production is red, 20% rosé and 5% white.

Each variety is manually harvested at full ripeness and then de-stemmed. There is no temperature manipulation: neither the fruit nor the juice is heated or cooled. The reds ferment over wild yeasts in stainless steel vats for about 15 days, during which the cap is punched manually. Pressing is direct. Malolactic occurs naturally, after which the wine is racked by gravity into old/neutral, foudres where it ages for 20-22 months. There is no fining or filtration. Sulfur is avoided with, at most, 2g/hL being added at bottling.

Bandol Cuvée Collection 2020 is a Mourvèdre-led blend, supported by Grenache and Cinsault, from terraced vineyards at 200–350 m altitude. The 2020 vintage in Provence was hot and dry, requiring careful attention to preserve freshness. Grapes were hand-harvested early, sorted, destemmed, and partially left as whole berries. Fermentation took place with indigenous yeasts, with 30 days maceration to extract color and tannins. The wine aged 18 months in large oak foudres, allowing Mourvèdre’s dark fruit and garrigue notes to integrate with subtle floral and graphite tones.