At a glance

Producer

Domaine du Gros Noré

Region

Bandol, Provence, France

Grape variety

Mourvèdre (majority, with Grenache and Cinsault)

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$38-$55 USD

Tasting profile

Dense dark fruit (blackberry, black plum), savory olive, garrigue, earthy tobacco, peppery spice, robust structure.

Evolution: Over time, Mourvèdre's tannins mellow, revealing leather, dried herbs, truffle, and game notes with complex minerality.

At peak: Silky, harmonious, and deeply expressive in 6-10 years—classic Bandol tertiary spectrum.

Structure

Acidity

Medium+

Tannins

Firm and prominent; ripe but grippy tannins characteristic of Mourvèdre from Bandol

Alcohol

Typically 14-14.5% ABV

Aging potential

Very high; classic Bandol structure for 15-25+ years of development

Drinking window

Peak drinking

2026 to 2036

Optimal window

2024 to 2042

Current status

Worthy of aging; can enjoy now with extended cellaring potential

Current condition

Structured and youthful, still integrating tannins with deep fruit and earthy undertones; primary and secondary aromatics present

2019 was a strong vintage in Provence with ample ripeness and structure. Gros Noré's traditional vinification and Mourvèdre-dominant blend allow for long aging—these reds routinely excel for 15-25 years, with optimal expression expected between 7-18 years post-vintage.

Food pairing

Provençal lamb stew, grilled rosemary rack of lamb, duck confit, wild boar, hard aged cheeses (Comté, aged Gouda), rich mushroom dishes.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — Opens up aromatics and softens Mourvèdre tannins; young Bandol can be reticent on opening.

Sustainability

Sustainability score: 7/10

Lutte raisonnée (reasoned struggle); minimal chemical input, hand-harvesting, cover crop management, biodiversity support, gravity flow in cellars, low-intervention winemaking.

Domaine du Gros Noré uses many sustainable practices: cover crops, reduced spraying, hand-picking, and HVE Level 3 certification reflect a strong environmental commitment. While not fully certified organic, the transition is ongoing. Water use is efficient due to dry-farming. Packaging is modest. For local European consumption, footprint is low; for overseas markets, transport raises total carbon. Producer is positioned at the upper tier of sustainability in Bandol, but not at the extreme (full organic/biodynamic).