Taste: Rosé has become so fashionable it’s almost a brand, but as with any other wine, there is tremendous variation in style and quality based on production zone, the grape varieties involved, farming, and, crucially, winemaking. For all the carefree pleasure and refreshment rosé provides, remember that it can also be a serious wine that expresses a sense of place.
Terrebrune’s Bandol epitomizes this idea of a terroir-driven rosé, from the nose of thyme and white peach, redolent of a Provençal summer, to its mouthwateringly salty finish, a reminder that the sea is just a stone’s throw away. For conclusive evidence that this is no ordinary rosé, save a bottle for five, ten, or twenty years—a pleasant surprise awaits.
—Anthony Lynch
Pairing: This serious, structured Bandol rosé excels alongside Mediterranean fare, especially dishes that draw from the region’s herbal, briny, and sun-soaked palette. Its Mourvèdre backbone and mineral tension make it a match for bold flavors—think garlicky aïoli with roasted vegetables, grilled lamb skewers with rosemary, or Provençal fish stews like bouillabaisse.
About. Domaine de Terrebrune is located in the coastal commune of Ollioules, situated between the port city of Toulon and the jagged limestone hills of Bandol in Provence. Founded in 1963 by Georges Delille, the estate is one of the appellation's cornerstones, particularly noted for its commitment to Mourvèdre and its distinctive interpretation of Bandol terroir.
Delille’s background as a trained sommelier in Paris shaped his meticulous and quality-oriented approach. When he acquired the property, it was in disrepair, but he saw the site’s potential in its exposure and limestone-based soils. Over the next decade, he undertook a rigorous restoration of the vineyards, guided by Lucien Peyraud of Domaine Tempier, a pivotal figure in Bandol's post-war revival. The project included re-terracing steep hillsides, rebuilding stone walls, and rejuvenating the soils. He replanted the vineyards primarily to Mourvèdre, alongside Grenache and Cinsault, and constructed a new cellar from scratch. The estate bottled its first vintage in 1980, just as Georges’ son Reynald Delille joined the operation after graduating from winemaking school.