Zannier Hotels is excited to announce the nomination of Emmanuel Blanchemanche as the General Manager of the upcoming Zannier Bendor Emmanuel will officially start his role on May 5th 2025 leading the 93-key hotel project through its pre-opening phase and continuing to oversee hotel operations after the official opening in May 2026 Emmanuel Blanchemanche is an experienced and versatile executive with strong leadership skills excelling in both operational and revenue aspects within the hospitality industry Emmanuel holds a Bachelor's degree in Hospitality & Catering Management from the Ecole Hôtelière de Strasbourg (1994-1997) providing him with a well-rounded and in-depth knowledge of luxury hospitality He brings extensive experience from luxury hotels openings across France and internationally he served as the General Manager of Les Roches Blanches Hotel in Cassis since March 2022 where he notably supervised the affiliation to Virtuoso and received the 2 Michelin keys reward he held leadership roles at several distinguished five star establishments including Domaine de Verchant Hôtel & Spa a Relais & Châteaux in Montpellier (June 2019 - February 2022) and Le Roch Hôtel & Spa in Paris (June 2015 - June 2019) Emmanuel also honed his skills in Paris as the Assistant General Manager at Hôtel Prince de Galles (September 2008 - May 2015) In the crucial months leading up to Zanier Bendor's grand opening the newly appointed General Manager will spearhead all preparatory efforts including overseeing the final stages of construction implementing Zannier Hotels' exceptional service standards and ensuring seamless day-to-day operations to guarantee an unforgettable experience for our esteemed guests from the moment we open our doors Emmanuel is eagerly anticipating the challenge of opening Zannier Bendor and is thrilled to collaborate with Zannier Hotels on this exciting project Zannier Bendor will be a year-round haven for guests and locals alike The goal is to transform the island into a welcoming space for everyone - from hotel guests to locals enjoying a meal Beatrice Bessi and Poppy de Courcy-Wheeler tasted 77 wines with 4 Outstanding and 26 Highly recommended Bandol is an appellation with a dual image – part of Provence proper This tasting offered an opportunity to ascertain whether any distinctive Bandol characters shone through with really good examples in all three colours (30 rosé 29 red and 18 white) in a distinctly Bandol style There is a growing interest in the whites from this region so it was good to see a decent representation Despite the high volume of rosé produced in the region (74% in 2023 the true stars of this tasting were the reds representing 71% of the wines scoring 91-points and above with a focus on rosé and the wines of southern France was published in July 2022 (£22 Zalabim Conseil) Beatrice Bessi is head sommelier at Chiltern Firehouse luxury hotel and restaurant in central London Bessi is a CMS Advanced Sommelier and WSET educator She moved to the UK from Italy in 2016 and began her sommelier career at 67 Pall Mall Poppy de Courcy-Wheeler is a wine buyer for Waitrose having previously worked for more than five years in roles including wine buying and head of trade sales at importer Charles Taylor Wines Best in Travel is here! Discover 2025’s destinations The 30 best countries, cities and regions to visit in 2025 Plan your trip with Elsewhere, by Lonely Planet See where a Lonely Planet Membership takes you Subscribe to our weekly newsletters to get the latest travel news, expert advice, and insider recommendations Explore the world with our detailed, insightful guidebooks Stay ahead of the curve with our guidebooks Uncover exciting new ways to explore iconic destinations Every month, we release new books into the wild Search Search Close search menu Explore Best in Travel 2024 Africa Close menu Countries Antarctica Antarctica Close menu Regions Asia Asia Close menu Countries Australia & the Pacific Australia & the Pacific Close menu Countries The Caribbean The Caribbean Close menu Countries Central America Central America Close menu Countries Europe Europe Close menu Countries Middle East Middle East Close menu Countries North America North America Close menu Countries South America South America Close menu Countries We asked five of our correspondents in France for their favorite summer-vacation destinations that are off the typical international tourist trail Their picks offer a varied cross-section of the country on the Côte d’Azur to a forested mountain trail to a cliff-top medieval castle Read on for under-the-radar spots in France you probably haven't heard of before and get planning a side trip on your next European vacation Christina Mackenzie grew up on three different continents but chose to settle in France several decades ago and now lives in Fontainebleau which I prefer doing in May or October when it’s a bit cooler and there are fewer people which looks as though it might have inspired some of Leonardo da Vinci’s background landscapes is served by a 15km long road from Corte that is mobbed in summer Hotel Si Mea is just outside the town with lovely views on the citadel and mountains. And if money is no object, opt for the Hotel Dominique Colonna in the Restonica gorge La Rivière des Vins is on the rampe St Croix up a flight of steps behind a fountain just off the Cours Paoli Christina Mackenzie My husband’s family bought an apartment in this high-altitude ski resort in the 1960s, so it was our go-to place for skiing when our children were growing up. But even though it’s a world-famous ski-resort That’s when we prefer it with the mountains either clothed in alpine spring flowers or bright yellow foliage Go hiking when most of the snow has melted in late June and before it snows again around the end of November Our favorite is up to the Chardonnet lakes about 500m higher than Tignes so we go up slowly as we often have to stop to catch our breath No hotels are open in mid-June or in October but there are quite a few apartments for rent in those periods L’Escale Blanche serves traditional Savoyard, heart-warming dishes, but I also like their warm goat cheese salad. It’s the only restaurant in Tignes open 365 days a year. La Petite Lulu has a modern adventurous menu and is also open off-season (but closes for two weeks at the end of October) Daphné Leprince-Ringuet is a travel and tech writer from Paris Tucked between Marseille and Toulon, away from the crowds of Cassis and La Ciotat, the charming port town of Bandol is nestled among the Côte d’Azur’s calanques A stunning train ride along the coast from Marseille takes you to this region of hidden gems accessible from a cliffside coastal footpath packed with outstanding photo opportunities The dreamy Calanque de Port d’Alon will draw you in for a refreshing swim. A 15-minute drive will take you on to Le Castellet, a picturesque medieval town perched in the heights of the Var department The typically Provençal town of Bandol makes for a great stay it is worth considering more remote accommodation options nearer to the calanques Sit down at Le Pied de Nez restaurant for a taste of local specialties with an exceptional view of the village’s surroundings You cannot leave Bandol without learning more about its most famous product: wine – and local wine bar Le 8.27 offers a wide selection of local cuvées Be advised you are unlikely to leave without having purchased one (or several) bottles from one of the many neighboring wine merchants Sixtine Lerouge is a journalist from Paris with a love of train travel As far back as I can remember, I spent summer holidays under the shade of the pines of La Baule les Pins. Nestled just a few miles north of the Loire’s estuary, this charming seaside destination on the Atlantic Coast in France’s northeast is renowned for its 9km (5.5-mile) beach and the rugged and craggy Côte Sauvage (wild coast) to the west of the bay you’ll discover secluded creeks perfect for unwinding with a novel Two pleasures I can never resist are spending the morning exploring the market to purchase fresh oysters and the early evening watching the sun set over the bay. La Bule is the gateway to Brière Regional Nature Park France's second-largest wetlands and where you can enjoy nature walks and wildlife-spotting For accommodation, I'd recommend the Hotel Saint-Christophe In the evening, a great choice for food is the Crêperie du Derwin, which offers delicious seafood and crêpes. For a drink, I suggest hopping on a bicycle and pedaling eastward toward Pornichet’s marina. There, you’ll find La P’tite Case a local gem renowned for its excellent cocktails Jean-Bernard Carrilet is a writer, photographer, and videographer from Metz The stunning landscape of Northern Alsace sets the stage for such outdoor activities as hiking and cycling; Parc Naturel Régional des Vosges du Nord is crisscrossed by a seemingly endless network of trails winding through wild forests. For the most stunning views, head to Château de Fleckenstein a red-sandstone medieval pile that teeters at the top of a rocky spur near the German border Art enthusiasts shouldn’t miss the impressive Musée Lalique in Wingen-sur-Moder This state-of-the-art museum showcases a stunning collection of jewelry and sculptures adorned with exquisite gems and enamel all crafted by renowned French art-nouveau designer René Lalique My top choice in the area is Ferme-Auberge du Moulin des 7 Fontaines a charming 18th-century farmhouse in a picturesque countryside setting When I need to relax and recharge, I always make a stop at Zuem Buerestuebel in the mineral spa resort of Niederbronn-les-Bains It's a traditional winstub (bistro) that serves delicious Alsatian specialties like tarte à l'oignon (onion tart) and grumbeerekiechle (potato pancakes).  Fabienne Fong Yan is a Lonely Planet guidebook author born and raised in Réunion Island I was a bit of a misfit and used to hang out online a lot I started a long-distance friendship with a girl from Morteau She and her family have been welcoming me for the holidays for 20 years now and I can’t miss a summer holiday in Morteau’s beautiful mountains and lakes One of my favorite spots, accessible to the whole family, is to take the long walk to  “Saut du Doubs," a spectacular 27-meter waterfall located at the French-Swiss border. But with Switzerland just a stone’s throw away I also like to drive to the Taillères lake with an infinite canvas of green curvy hills and blue hues from the sky reflected in the lake’s calm waters I love to spend a night or two at a local ”gîte” (homestay) They are usually large wooden chalets built in the traditional “comtois” style where you can truly enjoy the mountains’ landscapes and beautiful quietness.  My personal recommendation is to prepare a picnic with local cheese (comté) from La Fruitière des Suchaux, smoked ham and sausages from Chalet Jacquet, and pair them with fresh bread and a bottle of local lemonade “La Mortuacienne." The Doubs riverbanks offer plenty of picnic spots, especially in summer. This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Please enable JS and disable any ad blocker ShareSaveLifestyleFood & DrinkHomage To Bandol -- Provence's Great Red WinesByNick Passmore, Forbes contributors publish independent expert analyses and insights. I write about wine and spirits.Follow AuthorJan 09, 2015, 09:38am ESTShareSaveThis article is more than 10 years old.Photo: Shutterstock I turn left off the blacktop road that leads south out of the pretty medieval village of La Cadière d’Azure in Bandol, and start into the hills. The road climbs and twists,  getting rougher and more rutted the higher I go. Bump! Bump! The car kicks up clouds of dust adding to the fine film already covering the surrounding pines and scrub oak, turning the landscape a monochromatic grey despite the dazzling Provence sunshine. Eventually the road flattens out and I pull up in the gravel courtyard in front of the handsome bastide that is both the office of Chateau Pibarnon, one of the finest producers in Bandol, and the home of it’s owners, the de Saint Victor family. Well, as they say in this tiny, stunningly beautiful appellation on the Mediterranean coast between Marseilles and Toulon, there are only two types of wine drinkers in the world: those that love the wines of Bandol, and those that don’t know the wines of Bandol. They are quite simply the best red wines made in Provence, perhaps even southern France, depending on how you define that geographically imprecise area. When the de Saint Victor family bought the property in 1978 there were only 3.5 hectares planted, now there are 40, and every summer they carve new terraces out of the steep hillside, and plant more vines. It is this sort of investment that is changing wine making all over Provence as new, better financed, better educated owners and winemakers shift emphasis from quantity to quality, but it is in Bandol that it achieves its greatest success. Set in a natural amphitheater facing the sea, the panoramic views from Pibarnon make the local topography easy to discern. It's a clear day and I can see straight down the valley to the south east all the way to the Mediterranean glistening 5 kilometers away. The sun is intensely bright and, with that impossibly azure blue sky, the twisted olive trees, the heat and the dust, I could have stepped into a Monet painting. My next stop, Domaines Bunan, is less that a kilometer away across the rugged country, but I don’t have an off-road vehicle so have to make a five kilometer, 355 degree circle. The setting is every bit as spectacular as Pibarnon, with an imposing stone house sitting on a hill overlooking the vineyards. The Bunan family moved to Bandol from Algeria in 1961 attracted by the geography and the climate, and have been making a wide range of ever improving wines – white, rosé and several reds -- since. My last stop is perhaps the best known property in the appellation, Domaine Tempier. It’s fame is due not only to it’s wonderful wines but also to the tireless crusade conducted by Lucien Peyraud, the father of the current owners, during the years following the Second World War to have Bandol wines recognized alongside the finest in France. Such was his success that Tempier wines are among the most expensive from southern France. The secret of Bandol reds is the perfect marriage of the Mourvedre grape, which combines a Cabernet-like elegance with a rustic charm, the warm Mediterranean sun, and low yields from poor, rocky soil. The result is long-lived (ten years at a minimum) wines of unrivaled grip and intensity. Mourvèdre’s magic is that, in the right hands, it’s serious enough to accompany a divine leg of lamb cooked over old vine stumps, yet so friendly and relaxed it works at a summer lunch of cheese, olives and charcuterie on a terrace overlooking the Mediterranean. Shoes optional. Bandol reds are indisputably wines of the place from which they come. Gregory Hecht and François Bannier, newcomers to the region, have hit the ground running with this polished, fruit-filled delight. Perfect with any red meats, along with more robust cheeses, including chèvre. Most definitely not an aperitif wine, which my friends at Pibarnon should take as a compliment. No, this is a serious wine to accompany one of those fabulous racks of lamb one encounters in Provence. Dense, even opaque in color, woody, fresh sawdust aromas mingle with bitter cherries, plums, cinnamon and nutmeg on the palate followed by a macho, Rhône-like spiciness on the finish. Domaine Le Galantin, Longue Gard, Bandol 2006 $36 Longue Gard - long keeping. The fact that La Galantin is prepared to delay the release of its wines, giving up short term cash flow in order to make a serious wine like this, for serious customers with discerning palates, and equally long time horizons, tells you much about how the winemakers of Bandol differ than so many of their contemporaries in Tuscany, Barossa and Napa. Plush with a rich, silky decadence, and the sort of Cabernet-like sous bois elements one usually only finds in Bordeaux. Plump, succulent ripe plum, and even quince flavors are prevented from toppling into absurd over-indulgence by the finely mellow tannins, and the racy acidity of the finish. Dark, seductive and mysterious, it's only just beginning it's journey to maturity. In five years and it'll be magnificent. Opaque, inky in appearance, redolent of dark cherries and blackberries on the nose with definite hints of pencil shavings. Way too young at the moment, quite tannic, it began to come around after an hour’s breathing. Will be a corker in ten years. 75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan Tempier’s three single vineyard wines (Cabassaou, Le Migoua & La Tourtine) are currently catnip to collectors, and correspondingly priced, but they are not to my taste – too over-extracted, too New World. I far prefer this bottling; it’s more readily available, less expensive and unmistakable, impeccably Bandol. Le Restanques de Pibarnon, Bandol 2010 $29 The number two wine of Chateau Pibarnon above. A little young, bright and fruity with underlying insinuations of earthy sensuality that with time developed real depth along with a spice-tinged dark fruit personality. I love this wine! It’s a happy wine – simple, beautiful, uncomplicated and every time I open a bottle, even in drizzly New York December, it makes me think of Provence in the sunshine. It’s packed with flavor, yet is in no way dense or heavy like so many hot climate reds. Les Lauves, Domaine La Suffrene, Bandol 2006 $48 Fully mature, rich and fecund, it reminds me of well-hung pheasant – which, incidentally, it would be very good with --  or pungent sanglier, not uncommon in the woods of Provence. All truffles and mushrooms, dark bitter chocolate and damp fall leaves. The perfect hearty winter red. although a number of producers are emulating lighter Provence styles,” writes Gabay.I first fell in love with the wines of Bandol at a tasting with Liz and Mike Berry at their London shop Powerful tannins and ripe strawberry fruit were enticing with age but rosé did not even feature as part of the tasting the reverse is almost the case in a tasting involving 50 wines from the region – both Bandol rosé and red from different vintages; the different ages of Mourvèdre from Bandol are clearly illustrated from the youth of the rosés to the maturity of the reds long been held in esteem for its great red Mourvèdre is one of the three oldest appellations in Provence created in 1941 (the others being Cassis and Bellet) The only other appellation making Mourvèdre reds is Jumilla in Spain so it comes as no surprise that Mourvèdre came to France from Spain; tradition says that it was brought to France by pilgrims returning from Santiago de Compostela in the 16th century Mourvèdre vines are described as Spanish in stature The vineyards of Bandol cover almost 1600ha sloping southwards towards the sea and sheltered by the massif of Sainte Baume (1147m) to the north The terraced slopes are composed of eroded layers of clay and limestone a saving grace in the April 2021 frosts which devastated France to fully ripen; winemakers say Mourvèdre needs its head in the sun… but it also needs its feet in the sea and the maritime winds keep the vineyards moist currently dedicates over 70% of its production to rosés There are a number of reasons for this trend Rosé is released from the 1st March the year after the vintage Rosé is made from Mourvèdre planted on the cooler sites as the grapes will become lighter and fresher while the reds have to wait until the vines are eight years old Some estates also produce a high percentage of rosé In most conversations regarding top rosés from around the world, that from Domaine Tempier in Bandol is one of the wines most frequently cited The rosé tasted are part of the same clearly-defined Bandol rosé style with evident complexity and ageing potential Bandol terroir gives Mourvèdre extra ripeness greater fruit weight and structure (clearly detectable in a blind tasting compared to Provence rosés) although a number of producers are emulating lighter Provence styles When Mourvèdre is a little less ripe there can be similar structure These 2020 rosés have around 60% Mourvèdre plus roughly equal amounts of Grenache and Cinsault A common thread of these rosés from the 2020 vintage was the juxtaposition of fresh fruit and more intense complex notes firm structure and fresh acidity while Château Romassan perfumed pêche de vigne and candied lemon freshness Château de la Noblesse has strawberries and cream honeyed peaches and a touch of orange peel on the finish and Domaine des Trois Filles has ripe cherries spice and a twist of vibrant bitter orange one of the most natural of all the Bandol wines is lighter and more zesty with Twiglets-meets-strawberries fruit Château Canadel has floral and juicy red cherries delicately peeping behind the firm saline savoury structure which will open up with time Domaine Vigneret is seriously weighty with dark fruit opulent cooked raspberries and a hint of black tea The two examples from 2019 had high percentages of Mourvèdre from the highest altitude vineyards of Bandol is also the darkest with concentrated blackcurrants opulent cherry jam and an almost leafy ethereal acidity Domaine Marie Bérénice with 80% Mourvèdre also has luscious ripe cherry jam long sour berry acidity and phenolic herbal finish Bandol rosés are known for their ageing potential and complexity and with maturity comes greater secondary flavours but rosés with age complexity are delightful and great with food Château Pradeaux 2018 is seriously weighty with milk chocolate biscuits and gentle sweet caramelised spice and long mineral acidity The oldest rosé in this tasting was the 2017 from Domaine de la Font des Pères Interestingly it also had the lowest amount of Mourvèdre (39%) with equal percentages of Grenache and Cinsault Unsurprisingly Grenache red berry fruit was evident before developing mature Mourvèdre notes of floral perfume These rosés are clearly not a style for drinking chilled by the pool but are serious wines which might inspire chefs to think up interesting and complex dishes beyond the classic Mediterranean diet and to partner richer food throughout the autumn and winter Their ability to age removes the stress of left-over rosé at the end of the summer – these are serious wines The Buyer TVClick below to watch The Buyer's library of online debates, videos and webinars. Floyd Antao of Unjirim receiving the man of the match from Pedro Antonio Martins. United Club Unjirim got the better of Bandol Sports Club 4-2 via the tie-breaker to enter the semifinals of 1st Caniza Peixoto memorial football tournament, organised by Agxem Sports Club, at St Alex Church ground, Curtorim, on Tuesday. Both the team played the attacking football and tried to play with short passes and long range shots due to the rain. Bandol Sports Club scored the first goal through Maldino Rodrigues in the 15th minute from the box while Clifton of Unjirim missed the target before half time to get equaliser. In second session, both teams had equal opportunity to score but it was Unjirim who found the equaliser in the 50th minute through Floyd Antao with a placement shot. In the resultant tiebreaker, United Club Unjirim proved to be better shooters. Floyd Antao of Unjirim was awarded man of the match by Pedro Antonio Martins. Copyrights 2020 Fomento Media, Goa- All rights reserved. ‘France is world-renowned as a gastronomic centre of excellence, but has more McDonald’s per capita than any other country, and Bandol is world-renowned for its complex and age-worthy reds, but 80% of its production is rosé,’ explains Guillaume Tari of Domaine de la Bégude about the contradictions found in Bandol. The question over red or rosé is not the only big debate right now. The appellation requirements for the ageing of red wine, the percentage of the principal grapes in white wine, and overall their reputation as vins de garde are all on the table. There are many wines which have such an impact on our tasting memory Bandol and Barolo – back in my early years were big and tannic in youth and today Bandol reds are very drinkable when very young Today the harvest dates are more precise to ensure complete phenolic ripeness there is a better understanding on extracting and working with the tannins and understanding of working with the barrels for the required 18 months minimum ageing in barrel The barrels vary from large old foudres to smaller and newer casks Winemakers look for structure rather than overt oak character and judging from the wines tasted varying expressions of the Mourvèdre fruit character of black fruit the longest-lived wines have high percentages of Mourvèdre So despite now being in the minority –red Bandol accounts for 25% of the region’s wine compared to 75% rosé – it is still red Bandol which holds the heart and imagination for most wine drinkers The youngest vintage on the market is from the humid 2018 vintage Bastide de la Ciselette’s Lou Pigna has intense salinity herbs and cracked black pepper layered with rich bramble jam long savoury grip and firm structured tannins Domaine de la Begude has inky blackberry fruit rhubarb and wild strawberry acidity and mouth-coating grippy tannins Pierracci has wild raspberries and sour redcurrant acidity fresh acidity before developing dark berry garrigue and saline savoury notes with mouth-coating tannins and fresh acidity spice and vanilla oak and mineral structure Château Croix d’Allons has ripe jammy fruit with floral hints vanilla and spicy oakiness giving supple black chocolate tannins the reds go through a tight ‘moody adolescent’ phase before charming fruit re-emerges The 2017s are just starting to show secondary notes Gueissard Black Label has big black inky structural fruit lapsang souchong notes with crushed redcurrants powerful oaky tannins and long fresh acidity Domaine Dupuy de Lôme has vibrant sour red berries Château d’Azur’s Jardin du Soleil has deep dark cassis fruit Château Canadel’s Altum has ripe cherry jam Moulin de la Roque had fresh red fruit playing hide and seek behind the intense black chocolate mouth-coating tannins Château Pradeaux’s Cuvée la Lys has juicy black cherries Christmas spice and powerful mouth-coating tannins The 2015s showed complex blends of youthful freshness and the beginning of mature tertiary notes with still powerful structure La Bastide Blanche’s Cuvée Fontaneou has raspberries Domaine Ray Jane’s Cuvée de Falun made with centennial Mourvèdre vibrant blueberry and cherry fruit peeping out from behind the sweet and sour oak tannins Domaine de la Font de Peres has complex layers of moody black cherries sweet spice and bitter almonds leading on to integrated tannins and balanced acidity The cooler 2014 vintage gave extra freshness Domaine de l’Olivette has both youthful cranberry and blueberry fruit with the tertiary characters of chocolate the strong tannins in a supporting role with long acidity Domaine Vigneret is still very fresh and juicy The Château Ste Anne 2013 has inky black fruit firm ripe tannins and a mouth-watering saline finish The hallmark freshness and structure continues for many years Domaine Terrebrune 2011 is elegant with balanced tannins when it reaches full ripeness in the unique Bandol setting developing intriguing combinations of fruit and spice ShareSaveLifestyleDomaine La Suffrène In Bandol, Provence Wines With Character In Three ColoursByPer and Britt Karlsson Forbes contributors publish independent expert analyses and insights Britt & Per Karlsson write on wine and wine travel 02:00pm ESTShareSaveThis article is more than 3 years old.The French south coast between Toulon and Marseille is not only incredibly beautiful but also home to some of the best wines in Provence the vineyards look out over the Mediterranean and thrive in the sun A favourite among the producers here is Domaine la Suffrène run by Cédric Gravier I visited Bandol and Domaine la Suffrène at the beginning of September 2021 and the cellars were bustling with activity Cédric Gravier has been managing Domaine la Suffrène since 1996 He was then 23 years old and took over from his grandfather built a cellar and expanded his vineyard surface as he went along “Now we have 55 hectares (136 acres),” he says owner and winemaker at Domaine la Suffrene Domaine la Suffrène makes 200,000 bottles a year 50% is exported; the United States and Canada are big export markets The rosé wine dominates the production in Bandol estates today it is considered the best rosé wine in Provence Bandol has long been known for its fantastic red wine And Cédric admits he would like to do more red “Bandol’s most important wine is the red,” he says But I suppose no producer can ignore the growing demand for rosé wines Not least Cédric’s two rosé wines that we taste Landscape in Bandol with a view over a vineyard and the coastal cliffs (Prices mentioned are for wines purchased at the cellar door.) Domaine de Suffrène is made with 40% mourvèdre It is totally dry and stays fresh in the mouth Domaine de Suffrène mourvèdre is more prominent with 90% of the blend This is a slightly more full-bodied style with developed aromas and notes of marmalade and almonds “It shows how well mourvèdre develops in a rosé wine,” says Cédric Mourvèdre is the emblematic grape in Bandol “Mourvèdre is not used in so many places,” says Cédric and it really needs to be mature to be interesting Mourvèdre influences the taste of the Bandol wines it became a little too much of a good thing “It has been a dry year with exceptionally low rainfall from October 2020 until the harvest (2021) but it has been difficult in some places “ Everything is harvested by hand and destemmed He adds cultivated yeast for the whites and the rosé “It’s good because the fermentation then starts quickly and protects the must,” he says Landscape in Bandol with a sign in a vineyard the grapes are slightly crushed after the destemming and put into the fermentation tank where they will ferment with the skins for 2-3 weeks he uses the natural yeast found on the skins and in the cellar it is important to work with the extraction,” says Cédric “Bandol are wines with body; we want to extract a lot.” The regulations for red Bandol stipulate ageing in barrels for 18 months Cédric has large oak casks of around 50 hectolitres each “They keep for at least 30-40 years,” he says The ageing on the large casks gives no oak aromas or tannins to the wine What Cédric wants is the micro-oxygenation that will soften the wine a little bit The Bandol seaside town and its harbour in Provence Mourvèdre wines have great ageing potential but Cédric is looking for drinkability early he wants his wine to “have drinkability all the time” Domaine la Suffrène has 60% mourvèdre and the rest grenache The nose is intense with ripe dark berries and oriental spices tannin structure with a little softness in the finish Domaine la Suffrène has more developed aromas of leather The special cuvée Les Lauves comes from a particular plot of land which is not unusual on Bandol’s sometimes very steep slopes The terraces were built to facilitate the work and prevent soil erosion They are held in place by beautiful dry-stone walls The grape composition of Les Lauves is 90% mourvèdre and 10% of old carignan Our vertical tasting with four vintages of Les Lauves clearly shows the “drinkability at all ages” that Cédric talks about Both the young and the old wines are easy to enjoy Domaine la Suffrène has more marked tannins than the cuvée Tradition Domaine la Suffrène is well balanced with developed aromas Domaine la Suffrène is starting its mature phase with complex notes of ripe figs Domaine la Suffrène is perfectly balanced and still fresh There are elegant and smooth aromas of ripe red berries People are getting more and more interested in white Bandol Ugni blanc is destemmed and then sent directly to the press which is the more elegant of the two grapes is destemmed and crushed and then put in the ugni blanc juice to macerate for 24 hours at a cool temperature The skin contact gives a lovely complexity and volume in the mouth Cédric wanted to make a white wine with a little more extraction and more structure and complexity He started the vinification the same way as with the above-mentioned cuvée Tradition but here the clairette skins remained in the must during the fermentation and he finished the fermentation without skins We have floral notes and apricots on the nose and a firm structure He didn’t know if the wine would meet the requirements to become a Bandol; therefore he chose to sell the wine as generic vin de france The label was designed by an artist from the nearby village of Castellet His plan now is to do a new experiment with the same label every year A great way for a winemaker to stay creative She has written for the Irish Times for over a decade and is wine editor of The Gloss magazine fuelled by her frequent gastronomic tours of the region protected national parks - the people of Provence know how to live la belle vie By plane to Marseille or Toulon (two hours from London) Cassis is 40 minutes’ drive from Marseille airport and an hour from Toulon Bandol is 40 minutes’ drive from Toulon airport and an hour from Marseille Relaxed, summery hotel so close to the sea that it feels like a you’re staying on a boat. Rooms to the front merit their higher price: fall asleep to the sound of breaking waves. The beach is pebbly but good for swimming. www.hotelmahogany.com dropping into the Oenothèque des Vins de Bandol to get a feel for the appellation’s range of wines (Pick up a price list to speed up shopping later) Then drive east for about 20 minutes to Domaine de Terrebrune near Ollioules La Table du Vigneron at Terrebrune is the obvious choice providing the chance to sample the estate’s finely crafted wines with different dishes A 25-minute drive back west and then inland will bring you to Domaine Tempier in the heart of the Bandol appellation The single-vineyard wines are justly revered but the finely tuned Cuvée Classique remains a star in its own right From here it’s only a hop to imposing Château de Pibarnon perched on a hill with its own amphitheatre of vines At Hostellerie Bérard in the flower- filled village of La Cadière-d’Azur (just 10 minutes’ drive from Pibarnon) comfortable rooms are outshone by exquisite food in the hotel’s Michelin-starred restaurant the weekday option to choose three courses from the full menu for €50 is terrific value its bars are packed with visitors admiring the city’s gleaming new waterfront as they sip their glasses of rosé – named the European Capital of Culture 2013 edgy port has acquired bold architecture on a lavish scale as well as a calendar of events stretching out as far as Arles and Aix-en-Provence serious excitement lies down the road in a different direction A short drive east of Marseille lie two of France’s oldest appellations that produce memorable wines on such a limited scale that they remain inside-track gems Cassis specialises in smooth but racy whites while Bandol’s reputation rests on savoury all colour preferences are catered for within a 30km stretch of coast Sheltered by the steep cliffs of Cap Canaille the pretty port of Cassis is close to the Calanques – deep inlets of turquoise water carved into a dazzling white limestone foreshore all the way to Marseille yet within minutes of its bustling promenade you can be lost among vines The two appellations share topography as well as history both sit up like amphitheatres facing the Mediterranean their vines lining steep stone terraces known as restanques The idea that these terraces boast elements of a Greek tragedy is not as far-fetched; wines appreciated by the Romans the bishops of Marseille and the French court came close to annihilation when phylloxera struck in the 19th century A determined rescue campaign led not only to early AC status (Cassis 1936 With just 12 estates (more than half of them organic) almost salty undertow account for roughly 70% of its output with reds from a handful of producers making up the balance ‘Cassis is the only southern French appellation to specialise in white wines,’ stresses Olivier Santini of Domaine du Paternel (www.domainedupaternel.com) ‘And the only appellation situated entirely within a national park.’ Created in 2012 the protected Massif des Calanques encourages environmental awareness among producers while helping to safeguard their vineyards from developers To get a feel for Cassis, drive up the craggy limestone spine of the Route des Crêtes and look down on the appellation. Then, as most estates welcome visitors, pick up details at the tourist office on the harbour and away you go. Particularly recommended is ravishing Clos-Ste-Magdeleine (www.clossaintemagdeleine.fr a sumptuous art deco villa and wines of exceptional finesse all that remains is to see how well Cassis wines suit a dinner of freshly landed fish or the famous (ultra-filling) local fish soup bouillabaisse in a smart little town that has managed to hang on to its Provençal soul Chic et authentique: for once the marketing slogan is spot-on Bandol may need a bit more time since more than 50 estates are dotted around eight communes between the Massif de la Ste-Baume and the coast Rosé easily dominates production in volume terms and deserves more than a casual glass: many examples are impressive food wines Suave whites sprinkled across the appellation may also catch your attention But of course Bandol’s glory hangs on majestic reds based on Mourvèdre Nowhere else does this late-ripening grape play a leading role with quite so much élan rich wines stamped with the freshness of cool sites near the sea One recent change which those on a tasting tour will welcome is that whereas Bandol reds used to need years to tame their stern tannins they are now enjoyable soon after the 18 months in cask that the appellation demands ‘Climate change has helped,’ says Eric de St-Victor, proprietor of Château de Pibarnon (www.pibarnon.fr) whose wines walk the tightrope between power and elegance with ease ‘But so has paying attention to detail – picking at the right moment and deciding how much to destem.’ Also noticeable over the past decade has been a move to renew very old casks. Large foudres are the preferred format: ‘They protect the fruit and the terroir,’ says Reynald Delille of organic Domaine de Terrebrune (www.terrebrune.fr) But thankfully for visitors who end up buying several cases to tuck away Bandol’s remarkable staying power remains constant relating more closely to Mourvèdre’s star performance on local limestone with Jurassic and Triassic soils than to any winemaking decisions ‘We have the same amount of tannins as before, but now they’re rounder and less aggressive,’ explains Daniel Ravier, winemaker at renowned Domaine Tempier (www.domainetempier.com) an estate dating back to the time of Louis XV and prominent ever since owner Lucien Peyraud drove the appellation forward in the 1940s Our UK clients understand this particularly well One told me recently: “We absolutely love old Bandol”’ I can appreciate their point of view, having admired the 1986 – not a great vintage apparently – at both Pibarnon and Château Romassan (part of the Domaines Ott group, owned by Champagne Louis Roederer since 2004, www.domaines-ott.com) so vibrant… ‘Ah yes,’ grins Jean-François Ott besides going beautifully with lamb or beef with mushrooms or truffles it may well shine in a dish that includes tapenade given the black olive tones of many mature Bandol reds try them with saffron-rich dishes or white meats They can also be splendid with Thai food – in limited supply around the Med "La Laidière was considered the reference for rosé and white wine when I started to work in Bandol in the late '80s," Ravier told Wine Spectator. The move will help with the increasing demand for rosé production. The small Bandol AOC is known for long-lived reds, produced primarily from the Mourvèdre grape. But in recent years many domaines have shifted focus toward rosé, which now accounts for the majority of Bandol production. Previous vintages of wines from the estate have earned outstanding ratings. The 50 acres of vines are planted with red grapes Mourvèdre, Grenache and Cinsault, along with white grapes Clairette de Bellegarde and Ugni Blanc. The purchase comes two years after Ravier began working with the Estienne family, directing the viticulture at Laidière. Consumers got the chance to taste dozens of outstanding wines in Chicago, with upcoming … The owner of Stoller and Chehalem wineries was devoted to the future of Willamette Valley … Inside the first U.S. location of the French luxury retailer, guests can enjoy fine wine at … Phase one of the Viticulture and Winery Technology program’s new home, funded by a $10 … The Tuscan wine company has purchased a minority stake in Tenute delle Terre Nere; De … While the White House has paused tariffs on foreign wines at 10 percent for now, the trade … this landmark 67-room hotel was a hotspot in its heyday because of the unbeatable beachside location and it remains one of the best bets for toes-in-the-sand bronzing and dining Modern rooms are deeply comfortable and the spa has many toning sea-water treatments year-round which was recently awarded a Michelin star innovative dishes might include sweetbreads with algae butter Address: 25 Boulevard Louis Lumière,83150 Bandol, FranceWebsite: thalazur.frPrice: Doubles from about £215 at the end of stone steps leading to a small cove near La Ciotat is a quirky mix of wild splendour and playful Robinson Crusoe-spirited hospitality Rooms range from apartments with kitchens to tiny Spartan spaces for die-hard Med trekkers locals flock to Chez Tania restaurant to watch the pink-orange reflections in the sea while sharing platters of antipasti followed by scallops and risotto with sea urchin Address: Calanque de Figuerolles, 13600 La Ciotat, FranceTelephone: +33 4 42 08 25 94Website: figuerolles.comPrice: Doubles from about £105 The Restaurant at La Calanque de FiguerollesAlice GaoLES ROCHES BLANCHESGorgeously restored by architect Monika Kappel this multi-level Cassis gem is set in a grove of windswept umbrella pines Luminous Art Deco rooms are decked out in soothing sand and ochre and all have sea-facing terraces with killer views of the coast In between dips in the pool and a plant-based treatment at Sisley Spa try chef Florian Cano’s superb bistro creations Address: 9 Avenue des Calanques, 13260 Cassis, FranceTelephone: +33 4 42 01 09 30Website: roches-blanches-cassis.comPrice: Doubles from about £215 Café in La CiotatEmilie MalcorpsLA VILLA MADIEThis two-Michelin-starred Cassis restaurant hidden away on a shaded inlet by a clear creek offering incredible seafood: feast on steamed lobster grilled red mullet or sea bass and delicate combinations of local produce Address: Avenue de Revestel-anse de Corton, 13260 Cassis, FranceTelephone: +33 4 96 18 00 00Website: lavillamadie.comPrice: About £110 for two La Villa MadieLA TABLE DE NANSAbove an impossibly scenic curved coastal road in La Ciotat this Michelin-starred restaurant is the place to be for a leisurely lunch or dinner overlooking the azure bay and towering trees In the kitchen Nans Gaillard is a whizz with classics such as fish soup braised beef and grilled fish drizzled with olive oil His excellent signature lemon tart tops it all off Address: 126 Corniche du Liouquet, 13600 La Ciotat, FranceTelephone: +33 4 42 83 11 06Website: latabledenans.comPrice: About £70 for two Riviera architectureBritney GillKV&BTucked away off the busy seafront drag this small wine bar and bistro is an essential pit-stop for a plunge into Bandol’s vineyards Try the Château Pradeaux or Château de Pibarnon and stay for a supper of traditional Provençal dishes from the chalkboard menu lamb with tapenade and a terrific crème brûlée FranceTelephone: +33 4 94 74 85 77Price: About £55 for two This raptor like rock has been around for millions of years Rocky calanque at CassisAlice GaoThe craggy silhouette is something of a landmark in these parts hidden at the base of 87 stone steps just outside the town of La Ciotat It has appeared in scores of French films; before that Georges Braque came here with an easel during his brief Fauve period and painted what he saw – a hunk of mauve and yellow glowing stone against a milky blue sky and a hyacinth creek families picnic on the beach or in the shade of parasol pines teenage boys dive off the cliffs and curl up with their girlfriends in the cool The French have a name for the tiny cove’s odd rock formation which can only be found here – le poudingue a river-churned compact ‘pudding’ of ancient stones sediment and red clay that has somehow made its way to the seafront Striped parasols on the MediterraneanVia TolilaAt dusk when everyone else lugs their beach gear up the steep steps to the road a lucky few amble over to La Calanque’s Chez Tania a restaurant and hotel set back from the beach that’s also known as ‘La RIF’ – République Indépendante de Figuerolles freshly showered and ready for sunset aperitifs on the weathered wooden terrace; a waitress is setting tables in the dining room The Out of Africa vibe is all part of the hotel’s tongue-in cheek banana-republic theme That’s why our clock is set an hour back from French time,’ grins Grégori Reverchon La Calanque de FiguerollesAlice GaoHe is the grandson of Igor and Tania Reverchon, who fled Communist Russia and opened the original snack shack on this site in 1956 adding a few rooms where friends could sleep off vodka-soaked meals I used to flip blinis in the kitchen and bring them piping hot to the tables,’ he recalls The place was so popular that Igor would string up hammocks between the fig trees and charge his guests 10 francs to sleep under the stars These days Chez Tania serves French classics – delicious grilled fish chocolate îles flottantes – and each summer regular guests from the neighbourhood turn up with baskets of ripe figs: for every 100 grams Reverchon deducts a euro from the price of their supper several dozen types of olives; vine peaches and plump purple aubergines; fragrant soaps; woven baskets; pottery; crafted jewellery; soft linen shirts and gauzy beach cover-ups; plus sandals and hand-stitched quilts Melons at a marketAlice GaoThere are nearly 80 vineyards on the hillsides behind the seafront producing some of France’s most prized bottles.‘Despite their proximity Cassis and Bandol wines couldn’t be more different,’ says my friend Elizabeth Gabay ‘The sun-ripened fruit of Cassis is tempered by Mediterranean salinity and chalky acidity; the Mourvedre of Bandol is all fruity opulence and has a kind of dark brooding sultry charm.’ Château de Fontcreuse near CassisAlice GaoEven back in the 1930s, villages such as Sanary-sur-Mer had little in common with hedonistic St Tropez attracting the company of more serious-minded artists who spent her youth in Sanary-sur-Mer in the late 1920s and 1930s chronicles the remarkable concentration of intellectuals camped out in a town with ‘one newspaper kiosk Boats at Sanary-sur-Mer portBritney GillThese days there’s a new hotel overlooking La Gorguette with a shady rooftop restaurant and plunge pool locals and holiday-makers splash in the shallows and play cards in the shade of umbrellas I can’t help but imagine that the Huxleys – who swam here daily always wearing their straw hats – would have fitted right in Plant-filled window in CassisEmilie MalcorpsThe Polish-born painter Moïse Kisling – much admired by Picasso and Modigliani – moved here from Montmartre with his wife and their two sons in 1923 but his bisexual wife Renée’s unconventional lifestyle deeply offended the Huxleys; Maria also disapproved of the writer Cyril Connolly who kept a menagerie of pet lemurs and ferrets who had heard of the village from Thomas Mann’s son Klaus Bruno Frank and Bertolt Brecht would meet at Bar de la Marine or Café Le Nautique to discuss philosophy nodding curtly at the exiled English writers at the other table Shops in BandolAlice GaoBandol has always been the biggest town along this stretch of the coast and a busy harbour where ferries leave for the Bendor Islands six-hectare Ile de Bendor and the larger and wilder Ile des Embiez were once owned by Paul Ricard the French entrepreneur known for his eponymous popular brand of Pastis Palm frondsBritney GillThe best place to stay in Bandol is L’Ile Rousse hotel set back on a hill overlooking a breathtaking curve of aquamarine ocean Once the home of the actor and singer Mistinguett then converted into a nightclub in the 1960s it was recently spruced up to the tune of £15million with a thalasso spa mirror-like infinity pool and private beach Guests lunch on salads at laidback La Goélette and on the terrace of the hotel’s smart Les Oliviers restaurant chef Jérémy Czaplicki creates ambitious dishes such as spelt risotto with shellfish Over dinner I ordered a bottle of Gros’Noré hand-picked organic red that tasted like a sexy swirl of earth I’d discovered it earlier that day at its source and now vowed to scoop up a case at the Maison des Vins on my way home The best bistros are tucked away in the backstreets behind Bandol’s harbour: KV&B for creative tapas L’Atelier du Goût for well-priced modern French food where Basque-born chef Gilles Pradines excels with southwestern and Mediterranean recipes Bandol restaurantChristian KerberOn a hill facing the port is dilapidated but still working Résidence Le Beau Rivage DH Lawrence and the Huxleys all stayed (though the plaque outside only mentions Lawrence) I rang the bell and an ancient woman hobbled to the door formerly a nautical goods store where Brando once bought a dozen striped jerseys © edwardquinn.comThe story of how an 18-year-old village girl came to meet the Hollywood star is extraordinary Mariani had posed for a series of nude portraits for Moïse Kisling who had come to his studio to buy a painting ‘He and Kisling decided I should be sent to Manhattan to work as his family’s au pair and get a proper education,’ she says When she wasn’t looking after the children Mariani studied acting with the legendary Stella Adler there was a cocktail party for veteran Adler students She met Marlon and they danced the mambo – soon the couple were engaged ‘I knew in my heart that Marlon was a Don Juan,’ Mariani said and it’s so dry it’s impossible to make anything grow,’ he adds pointing to the tiny bonsai-like trees on the cliff sides Some maintain that the base of the Statue of Liberty was made of sturdy Cassis stone The diamond sparkle bouncing off the water is almost blinding a cathedral of rocks with tall organ pipes like candle drippings in shades of white cave-like slits where I swim in the clear jade water and no thumping basses blasting on private beaches here it’s just me and the chirping cicada in the pines Porquerolles: holidays on Les Iles d'Or Porquerolles: the loveliest island on the French RivieraGallery13 SlidesBy E Jane DicksonView SlideshowThe ultimate day-long road trip along the French Riviera The ultimate day-long road trip along the French RivieraGallery21 SlidesBy Rory WylieView SlideshowAlpes-Maritimes: The Quiet French Riviera Alpes-Maritimes: the quiet French RivieraGallery25 SlidesBy Antonia QuirkeView SlideshowFranche-Comte: a guide to France's secret corner No, not the sunny, pastel Provence with lavender in the air, anchovies on the plate and rosé in the glass. This is the Provence of Bandol, a structured, sometimes ferocious, age-worthy red wine that is the antithesis of ephemeral rosé. Bandol is grown in small quantities in the limestone hills near the village of Bandol, east of Marseille and west of Toulon in France. The red wines must be at least 50 percent mourvèdre, with the remainder generally blended with grenache and cinsault, and occasionally syrah and carignan. The best producers will use considerably more mourvèdre than the minimum, and it is mourvèdre that can sometimes make the wine fiercely tannic when young, before it evolves into a thing of complex beauty. Mourvèdre originated in Spain, where it is known as monastrell. When grown there in sunny Mediterranean appellations like Jumilla and Alicante, it rarely has the brooding character found in Bandol. In the United States, where it was once a popular grape under the name mataro and has recently been revived primarily as mourvèdre, it is often an easy-drinking wine, although producers like Tablas Creek Vineyard and Dirty & Rowdy are making delicious versions. But mourvèdre’s peak expression is in Bandol, our next exploration. Here are the three bottles I chose: • La Bastide Blanche Bandol 2013 (Weygandt-Metzler, Unionville, Pennsylvania), $25 • Château de Pibarnon Bandol 2011 (Skurnik Wines, New York), $40 • Domaine du Gros ‘Noré Bandol 2012 (Kermit Lynch Wine Merchant, Berkeley, California), $40 Other recommended producers include Domaine Tempier, perhaps the most famous Bandol and sometimes difficult to find; Château Sainte-Anne, also hard to find; Château Pradeaux, one of my favorites, although its wines require long aging; the excellent Domaine de Terrebrune; Domaine le Galantin; and Domaine de la Tour du Bon. With these wines, age helps, but if all you can find are younger vintages, don’t worry. No matter the vintage, it’s worth decanting these wines at least an hour before serving, preferably two. With rugged wines like these, you need food that can tame the tannins. Roasted red meats like leg of lamb are naturals. Hearty stews like a cassoulet would be delicious. Smoked meat and duck in their myriad forms are also good matches. Bandol makes excellent rosés, too, but Bandol rouge is better for sweater season than swimsuit. 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ShareSaveCommentLifestyleTravelÎle De Bendor: How An Iconic French Island Is Being Brought Back To LifeByAngelina Villa-Clarke Known for its innovative hospitality projects Zannier Hotels will manage the redesign of the iconic island first brought to life by Paul Ricard 70 years ago the 2026 launch will see Zannier Hotels manage and operate the island destination from start to finish Île de Bendor will undergo a complete transformation returning it to a buzzing social hub in the bay of Bandol to embody the playful spirit of the French Riviera the immersive restaurant launched by Zannier Hotels in Menorca last year—alongside a beach club member of the Board of Directors of Société Paul Ricard Angelina Villa-Clarke: What is the island Île de Bendor best known for Arnaud Zannier (AZ): Ever since Paul Ricard bought the island in 1951 he was determined to make it a symbol of the Mediterranean “art de vivre.” He transformed Île de Bendor into an inspiring place where friends and families could gather and relax together The petite island became ‘the place to be’—a true social and cultural hub immersing visitors in the beauty of the Mediterranean AZ: We are totally reimagining Île de Bendor but being careful to keep its old glory and true Mediterranean spirit Some iconic elements of the island will remain including the private villas of the Ricard family the ‘place du village’ and the village houses (‘maisons du port’) such as the two existing hotels (Delos and Soukana) Even though Île de Bendor is undergoing a complete revival Société Paul Ricard and Zannier Hotels are working hard to continue the legacy of its founder Paul Ricard while preserving the essence of its laid-back atmosphere We want to introduce the island to a new generation of international travelers AZ: Zannier Hotels Bendor will be a stylish boutique hotel with 93 keys composed of several room categories spread across different buildings over the island – each with its own unique atmosphere influenced by the golden days of the 60s on the French Riviera This building will capture guests with its rich history as well to the adjacent high-end restaurant the building will feature a rooftop bar and a 30-meter-long pool the ‘village houses’ (‘maisons du port’) embrace an authentic Provençal charm with a contemporary twist they are perfect for active and multi-generational families who enjoy the beach and want more of an active holiday How will the new property fit into the Zannier portfolio and the group's hospitality ‘ethos’ AZ: The launch of Zannier Hotels Bendor is an exciting and natural next chapter for Zannier Hotels we are continuing to make our mark in the hospitality industry and cement our reputation as a management company Our hotels celebrate the return to simple pleasures and the appreciation of adventure Located in a prime position between Marseille and Toulon Zannier Hotels Bendor will be the second project in my homeland of France I would like to turn it into a landmark for our brand in Europe it illustrates our ability to conceive and operate hotels and resorts in remote areas Zannier Hotels Bendor is so much more than just a resort project; it demonstrates the seamless connection with nature and tradition that runs through everything we do How will you capture the island’s Provençal ‘art de vivre’ within the new hotel AZ: The whole transformation of Île de Bendor will be inspired by the nature that surrounds it We will keep the traditional architecture and its endemic vegetation while also focusing on more space for greenery The architecture and interior design will be inspired by the island guests will be able to visit some of the original places and other stores located on the Place du Village which are a throwback to traditional Provençal towns What sustainable initiatives will the project have We kept in mind the goal of obtaining the BREEAM certification mark (Building Research Establishment Environmental Assessment Method) for the construction It is an internationally recognized badge that assures that our project will be environmentally assessed for its sustainable design and the building’s environmental performance What experiences can future guests look forward to AZ: Zannier Hotels Bendor will be home to an array of dining concepts a diving centre & nautical club and so much more Everything will be rooted in the destination will combine the power of nature with locally-grown ingredients and healing rituals from the region The nautical club will offer various water-based activities a lively ‘brasserie du village,’ will be at the centre of the island Guests will be able to enjoy all-day dining with a series of signature dishes evoking the region and featuring local ingredients Guests can also enjoy high-end dining in the restaurant on the south side of the island where Michelin-star chefs will be in residence and a DJ will play tunes at the rooftop bar there will be innovative cocktails and Asian fusion inspired dishes on offer There will also be an array of other destination eateries How will you work with the Ricard family to preserve the best of the past yet move towards the future with a brand-new offering AZ: We share the same approach to luxury and the same values of authenticity Considering the history of the island and its legacy we imagined an extraordinary sought-after destination where guests can indulge in an immersive high-end experience We spent time soaking up the place and discussing the vision of Paul Ricard reviewing family archives to highlight stories and key elements we thought would convey the soul of the island Marc de Jouffroy (left) with Arnaud Zannier (right) Why did you choose Zannier as the partner for the new project Marc de Jouffroy (MDJ): This project is very meaningful to the Ricard family so we took the time to select the best possible partner amongst some of the best international management companies because they perfectly understood the soul of Île de Bendor and we thought they could inject a new element of ‘magic’ into the island The ‘story’ they drafted is completely aligned with the ethos and vision of the founder How will you ensure that the heritage of the island will not change MDJ: Paul Ricard has always wanted an island that was open to all leisure and creativity as the main pillars Those pillars will be reinforced with this project Conviviality will not only be found through the restaurants but the whole masterplan has been designed to turn the island into a place of encounters and exchanges Paul Ricard used to say that working towards ensuring a good quality of life and towards people’s pleasure were his main drivers enhancing the leisure aspect is crucial for us We will develop a project with multiple immersive experiences The Diving Club is part of the ethos of the island with clear waters and a soothing natural environment It allows instant disconnection yet is easily accessible Being on the island is an emotional journey you can hear cicadas and friends playing pétanque The fact that this island remains in our family after more than 70 years is also special and a blessing We are looking forward to continuing this legacy to enhance the rich heritage and to create unforgettable experiences What are the new developments that you are looking forward to seeing MDJ: Even though the soul and spirit of the island will be preserved the buildings will go through a transformation in order to revive the island to its original glory and to accommodate all the facilities of a five-star hotel We are of course impatient to discover all the places we have imagined I’m excited to see the ‘artisan square,’ where craftsmen will be able to showcase the expression of age-old arts; as well as Delos which will have vintage-inspired interiors which will give a nod to the golden age of the French Riviera What will a typical day look like on the island MDJ: The first thing guests will see when they wake up is an astonishing view of the sea They can start their day with a delicious breakfast in one of the many F&B outlets before spending the rest of the day exploring the island They can stroll through The Place du Village and visit all the different stores They can then enjoy lunch before kicking back at the beach it is impossible not to play pétanque and honor the French tradition of the apéritif it will be time to join friends and family for dinner drinks at the rooftop bar and to watch the sun go down An idyllic—yet typical—day on Île de Bendor helped put Bandol on the wine map; her Provençal cooking inspired Alice Waters Hostess extraordinaire Lucie "Lulu" Peyraud, matriarch of Bandol's Domaine Tempier and a cook whose Provençal cooking inspired great chefs "Her contributions were so huge: Provençal lifestyle joie de vivre," said Domaine Tempier's winemaker Daniel Ravier "It is hard to describe what her influence was but I hope the wines of Domaine Tempier reflect her." Her father was a leather importer based in Marseille her father gifted the newlyweds with Domaine Tempier a farm just outside the scenic seaside town of Bandol Domaine Tempier had been in the Tempier family since 1834 and included a cellar all developed through the efforts of Lulu's grandmother Upon tasting a pre-phylloxera wine from Tempier's cellar Lucien set out on a quest to establish Bandol as its own AOC the petite and charismatic Peyraud tirelessly sold Tempier wines restaurant-to-restaurant gave birth to seven children and turned the domaine's farmhouse into a beacon of Provençal cuisine Centered around the old brick hearth in the kitchen the family-style feasts she cooked for visitors became legendary When it came to cooking, Peyraud was mostly self-taught. "When I married, the only thing I knew how to make was béchamel sauce," she told Wine Spectator in 2013. "You learn to invent by necessity." Domaine Tempier's reputation traveled across the Atlantic, and in the 1970s, the food writer Richard Olney introduced the Peyrauds to California chef Alice Waters. Waters credits Domaine Tempier as the inspiration behind her landmark Berkeley restaurant, Chez Panisse. On the wine side, Tempier became the flagship winery of American Kermit Lynch's then-budding import company. He continues to represent the winery today. Olney went on to write the book Lulu's Provençal Table, published in 1994, which was derived from a series of interviews with Peyraud to record her recipes. "My beloved mentor Lulu Peyraud, proprietress of Domaine Tempier, died this morning just before her 103rd birthday in December. I am heartbroken," said Waters on social media. To honor Peyraud, Waters made a wreath with olive branches and marble grapes and hung it on a fence outside of Chez Panisse. "Tonight we are drinking Bandol rosé with Lulu's friends until we fall over! She had boundless love: Everyone who met her felt that she was their best friend." In the early 1960s, Peyraud's sons François and Jean-Marie shared management of Domaine Tempier after Lucien retired. Lucien died in 1996 and, soon after, both sons retired. The torch was passed to winemaker Daniel Ravier in 2000. Six of Peyraud's children currently sit on the board of directors for the domaine. Peyraud credited her long life to 50 swings a day on the swing in the backyard as well as two beverages. "I only drink red wine and Champagne," she said in 2013. "It's the secret of health." Why Champagne? "Because it makes you laugh!" Peyraud is survived by her seven children, 14 grandchildren, 29 great-grandchildren and one great-great-grandchild. in wine you have what's soft and what's hard: the soft includes alcohol responsible for the famous 'tears' of wine that form on the glass) but tannins are the fundamental backbone of red wines some rosés; they provide the structure of the wine Stéphane Bourret: Mourvèdre can have an extremely aggressive tannic structure when it's not fully ripe or if the winemaker chooses to extract this tannic material through extended maceration or winemaking techniques Bandol has always been known for its tannic wines you need to have either tannins or acidity alongside alcohol Agnès Henry-Hocquard from La Tour du Bon estate describes it as 'a boxer who sets the rules.' From that perspective a Bandol wine is Mediterranean wine at its finest; it's filled with sunshine and you should taste that sunshine through the ripeness of the grapes we're approaching Barolo wines (great Italian red wines for ageing - Ed.); we're unafraid of tannins some customers may perceive as a bit too potent Daniel Ravier: Where we differ from each other that remarkably distinctive tannin structure that has always amazed me; it's unique to our region in Plan du Castellet Our terroirs have this finesse and elegance with the freshness derived from our proximity to the sea we must also capture the essence of sunshine and I believe it's partially anchored in mourvèdre Idelette Fritsch joined the Nice-Matin Group last year to cover wine news in Provence our reporter traveled more than 3,500 kilometers to be as close as possible to the winegrowers and guide you as best as possible in your discovery of the particularities of this beautiful vineyard Nous avons besoin de vos cookies pour vous offrir une expérience de lecture optimale et vous proposer des publicités personnalisées c’est permettre grâce aux revenus complémentaires de soutenir le travail de nos 180 journalistes qui veillent au quotidien à vous offrir une information de qualité et diversifiée Vous pouvez choisir de refuser les cookies en vous connectant ou en vous abonnant Merci de la part de toute notre rédaction 🙏 has filled up with OK Dinghies from all over Europe ahead of the 2022 European Championship which was opened on Tuesday at the Société Nautique de Bandol The OK Dinghy class loves coming to Bandol and this event marks a much-anticipated return to the home of OK Dinghy sailing on the Mediterranean Around 80 boats from 11 nations have arrived in Bandol to be greeted by a mistral that caused the cancellation of Tuesday’s practice race those who arrived early have been training in some amazing sailing conditions sunshine and 20 knot winds on the bay over the past few days The OK Dinghy European championship was last held here in 2018 and looking for any excuse to return the class also initiated an Autumn Trophy which was held in Bandol last year for the first time and that largely acted as a catalyst to attract the high entry this year The entry list is a who’s who of OK Dinghy sailing and includes five times world champion Nick Craig other top sailors here include Valerian Lebrun and Laurent Hay from France Greg Wilcox has been to all the events in Bandol and explained why he keeps coming back “Mainly because I like to have fun with my friends in nice places Nick Craig won the inaugural Autumn Trophy in Bandol “I came here last year for the first time and it was one of the best places I have ever sailed For those of us from further north it extends our summer with 25 degrees every day while it is starting to get cold back home “Plus Bandol has a lot of lovely restaurants and of course superb rosé wine “The OK Dinghy class is a good bunch of people and we have some great racing this event is a good time of year and doesn’t clash with any Opi events “It’s also great to be back in the OK getting ready for the worlds next year back home in Lyme Regis which is going to be a fantastic event for the class and the UK fleet “I am really looking forward to a great championship this week.” Racing is scheduled to begin Wednesday at 11.00 Ten races are planned until Saturday 1 October It is hoped the mistral will moderate overnight but the rest of the event could present some challenging conditions to the fleet with more strong winds forecast Check your inbox or spam folder to confirm your subscription Sign up to receive awesome content in your inbox We don’t spam!Read our privacy policy for more info We keep your data private and don't spam. Read our full Privacy Policy © Copyright © 2005-document.write(new Date().getFullYear()) Live Sail Die Limited The views and opinions expressed on this web site are soley those of the original authors and other contributors These views and opinions do not necessarily represent those of official sailing agencies Live Sail Die is a recognised member of the NZ Marine Industry Association.Live Sail Die drone pilots are CAA Part 102 Certificated Bandol turned on everything for the final day of the OK Dinghy Autumn Trophy great waves and wall to wall sunshine capped off an excellent event on the Cote d’Azur Nick Craig took two more wins on Tuesday to make it a clean sweep though was led at the first mark by Jan-Dietmar Dellas and then Greg Wilcox in the second Bandol is famous for these conditions and it’s what keeps bringing everyone back And the fleet will be back again next October just before the European Championship in Palma Print To me and most often it means a rosé from the seaside town of Bandol 10 miles west of Toulon in southern France This lovely example from Domaine Sorin has a fragrance like wild strawberries and a delicate Made from a blend of 60% Mourvèdre with 30% Grenache and 10% Cinsault the 2007 Bandol rosé is graceful and refreshing and has a lovely it makes a superb apéritif -- keep a bottle in the fridge for unexpected guests Serve it with a plate of dark olives or thin toasts spread with tapenade It’s also perfect with a plate of antipasti pastas and vegetable soup swirled with pistou for their less expensive Côtes de Provence rosé in the $12 to $13 range available at many more stores than the Bandol rosé Where you find it: Du Vin Wine & Spirits in West Hollywood, (310) 855-1161, www.du-vin.com, and Wine Exchange in Orange, (714) 974-1454 and (800) 76WINEX, www.winex.com Lifestyle Travel & Experiences Subscribe for unlimited accessSite Map Bandol by Kinnersley Kent DesignDec 16, 2015 5:31 am ESTKinnersley Kent Design has just completed a new restaurant in Chelsea called Bandol with the cuisine and interiors inspired by Provence and a design that evokes outdoor dining in Provence - mixed with a strongly urban and contemporary feel Bandol delivers the cuisine of rustic southern France from within a stunningly warm and contemporary environment - featuring copper married partners Sylvia Kontek and Vittorio Monge came to the project fresh from the success of their Margaux wine bar/restaurant in South Kensington Whilst Margaux's main point of reference centres on the wines of the Bordeaux area Bandol takes its inspiration from the food and wines of the Provence and Riviera regions of southern France in the form of a sophisticated and modern menu - and the perfect wine to accompany each course 70-cover restaurant - measuring 200 sq m over two storeys - is made up of a ground floor bar and dining area customer toilets and back of house space on the lower-ground floor "The long and fairly narrow spatial arrangement presented us with a number of design challenges," commented KKD Associate Director Jenny Andersson "including how to make the best of the available natural light We additionally had to be as clever as possible in achieving a feeling of luxury on a relatively tight budget which also had to cover an entirely new kitchen." The main architectural intervention was the creation of an enlarged wall opening between the bar and the restaurant to ensure sightlines from the entrance right through the space from the moment customers enter A secondary intervention involved the re-arrangement of the air-conditioning in the first half of the restaurant which allowed for a half-metre gain in ceiling height A virtue was made of the restaurant's slim footprint by the design of a series of intriguingly zoned spaces and continued visual interest so that there is something new to catch the eye at every stage 3m x 1m mirrors on the rear right-side wall also enhance the feeling of space Natural light from a 2.5 x 4m skylight in the roof of the existing ground floor rear extension was supplemented via a new in the form of a climbing ivy living wall on a delicate metal trellis plus an external bamboo plant framed by the rear door "Our design DNA for the space was the use of copper throughout as a signifier of the warmth of the Provence and Riviera regions," Jenny Andersson commented "together with a light materials palette of pale brick smoked glass and a colour palette of greys A sense of the outside is given by the indoor planting of lemon trees in pots up-lit olive tree at the restaurant's heart Industrial design notes maintain a sense of contemporaneity with an overall feel of al fresco dining in a warm clime." you'll want to steal the entire look for your home." The restaurant's exterior fascia is a re-working of an existing Victorian timber shopfront protected by Conservation Area status and now re-painted in a mid-grey tone with a hint of blue There is an entrance door to the right and large central glazing Signage takes the form of 'bandol' lettering in 3D copper at the top of the fascia with the name/logo also printed onto the extending canopy in a similar bronze tone -1===document.cookie.indexOf("jvv=1")&&((adsbygoogle=window.adsbygoogle||[]).requestNonPersonalizedAds=1);(adsbygoogle = window.adsbygoogle || []).push({});As customers enter the space they are greeted by two stunning feature areas - the bar to the left lit by a long display of 24 glass pendants spaced out in different sizes lengths and colours and a series of four tables to the right L-shaped copper panels which continue as far as one metre up the wall and are lit by bespoke bare-bulb The wall surround around the copper panels is in a concrete render with a rough finish to add textural interest Two further small tables in zinc with white J77 chairs from Hay also sit directly behind the glazed section of the fascia The bar features a bespoke 400mm wide/50mm deep copper top which extends via a bull-nosed edge beyond the rough-rendered concrete bar front which uses the same finish as the right-side wall The bar back area is made up of a copper piping framework with glazed shelving White-seated and timber-framed bar stools are by Normann Copenhagen whilst the bar-surround flooring is in a series of dark and light grey hexagonal concrete tiles with bold red grouting Flooring in this area and throughout the remaining restaurant space is a sanded giving the impression of being weathered and already in situ for some time The dramatic feature lighting display over the bar includes glass pendants from Royal Copenhagen whilst the two-sizes of alternating copper-and-wood alternating pendant lighting to the rear of the restaurant are from Libra The lighting in the semi-screened wine-store/dining areas is in the form of hand-blown smoked glass pendants from Curiousa & Curiousa Tables in the main restaurant space are in bespoke with natural wood and pale grey chairs from Hay There are also lower wicker chairs in the centre The first of these runs down the whole length of the rear right space of the restaurant below the pale salmon plaster wall and is made of a mild steel frame with light tan leather upholstery whilst directly opposite on the left side is a series of three booth areas where the banquette seating is finished in buttoned light blue leather All the banquettes were manufactured by Penwith to KKD's design The ledge behind the booths is punctuated by small lemon trees in terracotta plants Two semi-private dining areas on the left of the restaurant are enclosed by floor-to-ceiling screens with mild steel frames and copper mesh and can each seat up to 6 people Smaller versions of the screens also feature in other parts of the restaurant for example and to shield a waiter station to the right of the restaurant helping add a subtly industrial and contemporary edge to the space sourced from France and traditionally used to house champagne are used in these dining areas as a form of wall-panelling The furniture treatment is also slightly different in these two rooms and includes bespoke bamboo table tops and black leather steel-framed dining chairs from Rockett St George also wraps neatly around the restaurant's central service core along with a wine storage system built into its outside wall featuring LED up-lighting and allowing full access from the bar area Unisex toilets on the lower-ground floor continue the industrial feel surface-mounted taps and toilet roll holders made from copper piping The space is tiled in white to the half-way point with very pale sea blue paintwork used from there to the ceiling Flooring is the same hexagonal concrete tiling as used for the bar surround Photos: Kate Berry Bloomsbury, LondonUnited Kingdom Phone +44 (0)20 7691 3131 Website kkd.co.uk Category Interior Design Studios and particularly those who like French wine a cheaper week-night offering using the mourvèdre grape Provence’s Domaine Tempier will always have a special significance The estate was a favourite of those celebrated shapers of the British and American conception of the Provencal good life the food writers Richard Olney and Elizabeth David and Californian chef Alice Waters with the Mediterranean idyll of long lunches of daube de boeuf on sun-dappled terraces The red wines – deep and meaty and fragrant with rosemary thyme and lavender – still play on that appeal And whether it’s the stunning set of three special cuvees from special plots of the Peyraud family vineyard in the Bandol appellation while La Bastide Blanche offers a lot of dark and savoury intensity for the money Follow David on Twitter @Daveydaibach This is the archive of The Observer up until 21/04/2025 The Observer is now owned and operated by Tortoise Media France’s hot southeast has traditionally been known for its big but the pendulum is swinging in favour of grape and terroir.. Decanter’s experts tasted and discussed Provence red wine for the September 2017 issue of Decanter magazine offering distinctive reds of elegance and longevity Andy Howard MW; James Lawther MW; Marcel Orford-Williams Provence’s main appellations represented 85% of wines in the tasting but with such a broad range of appellations and grape varieties it wasn’t surprising that our panelists reported a diversity of styles and quality ‘It’s hard to define regional taste profiles because of the variation of the blends and the individual quality of winemaking,’ said James Lawther MW ‘If present, Cabernet Sauvignon can be a dominant factor – in which case the wine is either slightly on the leafy side or the Cabernet will add a bit of a welcome cassis tone.’ Andy Howard MW agreed: ‘I certainly couldn’t find any regional characteristics coming through. You have some which are perhaps a bit more Rhône in style, with both Grenache and Syrah dominating ‘I did find a lot of them rather New World in style as well I was expecting more of a southern French garrigue influence.’ Has new investment proved a mixed blessing in raising average quality but at the cost of local character ‘I recall not that long ago the reds were undrinkable,’ noted Orford-Williams producers have put a huge amount of effort into making really top-quality wines egged on by sommeliers from the Côte d’Azur and all their wealthy customers When you visit Provence estates you can see there’s no lack of money but the wines can often taste a bit formulaic.’ While rosé is the money spinner for many producers and there is a noticeable shift towards more fruit-driven reds that reflect variety and location Larger demi-muid barrels are replacing barriques and a growing number of estates are now returning to the original Provence-style foudres – Provence red wines rarely have an overt toast or vanilla character with the wood being used to give structure rather than taste A handful of producers are experimenting with amphorae or going back to cement tanks climate and proximity to the sea provides interesting variety In the cooler uplands of northern Coteaux d’Aix-en-Provence Cabernet Sauvignon-Syrah blends show a distinctive freshness and structure the reds are also fresher and more structured Palette to the west of Aix has more Mourvèdre In the extreme heat of the coastal vineyards – notably in Bandol but also the coastal regions of La Londe or in Pierrefeu in the Côtes de Provence – Mourvèdre produces wines of deep blended with Mourvèdre and Grenache on the volcanic soils of Fréjus The key is to look out for the regional dénominations de terroir of La Londe Fréjus and Ste-Victoire on Côtes de Provence bottles The real stars of this tasting were the microappellations ‘Bandol is quite different to anywhere else because it faces the sea and is influenced by it,’ said Orford-Williams ‘It’s also very hot – perfect for growing Mourvèdre Howard found the Bandol wines very serious with great individuality: ‘They had a lot of spice and real finesse with great ageing potential.’ The only wine submitted from the tiny appellation of Bellet also impressed our judges Orford-Williams concluded that it was ‘the old estates from the micro-appellations making wines of elegance – but they have been making wines for 50 to 100 years’. At their best, he added, ‘reds from Bandol, Bellet, Palette and Beaux can stand shoulder to shoulder with any top red wine from the southern Rhône.’ Wines made from the blend can show real grit and bite with Cinsault's often rustic tannins counterbalancing Grenache's softer fruit notes Wines made from the blend usually display classic raspberry and strawberry flavors Dry red wine produced from the trio of grapes is typically dark and sometimes herbal, while rosés are full and rich with finely balanced acidity The proportions used play a big role in the overall nature of the wine but there are often certain leather and gamey notes imparted by Mourvèdre and Cinsault The three varieties are all permitted in the Châteauneuf-du-Pape wines although it is not often that the blend will be composed of just these three grapes: the appellation law allows for 13 different varieties to be used and here Syrah is conspicuous by its absence Mourvèdre, Cinsault and Grenache are all planted copiously along France's Mediterranean coast, and there are plenty of AOC and IGP examples made in both Provence and the Languedoc as well The blend is often used in North African and Middle Eastern wines as the varieties involved all prefer hot climates With its generally fruity and tannic flavor profile red Cinsault – Grenache – Mourvèdre wines are best paired with hearty and fatty or protein-rich foods where the tannins can combine nicely with the opulence of the dish Spicy lamb stews or chicken quesadillas with chili and cilantro would make a good match for a Cinsault – Grenache – Mourvèdre red Rosés are a somewhat more complex proposition and a knowledge of the individual wine prior to the meal will guide most pairings a tuna niçoise might pair well with such a rosé Bo Petersen has won his third OK Dinghy European Championship at Société Nautique de Bandol after one final race was sailed on Saturday in Bandol Stefan de Vries takes the silver while race winner Valerian Lebrun takes the bronze It has been a tough event with first a mistral and then strong winds for the rest of the week but it is still Bandol and a very pleasant place to be Petersen never finished worse than third in an 80 boat fleet but the top four boats were a level apart from the rest of the fleet and it was very tight at the top The final race was sailed in 18-22 knots and big waves with a close battle between de Vries and Petersen De Vries passed him up the final beat to cross in second behind Lebrun and take the title However de Vries was scored UFD for being over the line at the start It was a dramatic end to what has been an epic week in Bandol With the wind increasing and the forecast for much I have been struggling a lot for this tournament and today I was lucky but from the beginning it was nice coming back to Bandol I was really looking forward all year just to be down here with the sunshine and good food but the mistral came in and brought some cold wind as well He ended with an invitation to other sailors if you feel a little bored and want to sail a very good dinghy It’s a good class socially and some good guys sailing on the water At the epic prizegiving following an absolutely epic event in the incomparably epic Bandol but none of us expected how epic it would turn out to be.” In 2023 the class has another great series of events including the Spring Cup in Medemblik the world championship in Lyme Regis in the UK the European Championship at Arco on Lake Garda and before returning to Bandol with the Autumn Trophy in September Final results after 7 races 1 DEN 21 Bo PETERSEN 11 2 NED 6 Stefan DE VRIES 14 3 FRA 11 Valerian LEBRUN 16 4 GBR 223 Nick CRAIG 16 5 FRA 75 Laurent HAY 34 6 GBR 1 Russel CLARK 35 7 GBR 11 Andy DAVIS 42 8 GER 77 Sonke BEHRENS 55 9 NZL 599 Greg WILCOX 56 10 NZL 573 Luke GOWER 61 » Full Results Perhaps aptly located on Hollywood road in London’s affluent borough of Chelsea Bandol is the new sister restaurant to the often celebrity frequented Margaux This time round, husband and wife team Sylvia Kontek and Vittorio Monge have focused on the South of France for the food wisely assigning chef Zsolt Ferencz (ex Scott’s) to create a distinctly Mediterranean menu seen best to effect in the choice of seafood dishes from sardines provencal to yellowtail carpaccio and salted cod croquettes A series of small sharing plates are light and compact with the flavour of herbs and  olive oil notes and heartier mains such as the succulent rack of lamb or the duck leg confit hit the spot for a cosy winter lunch fuelled by a satisfying selection of regional wines the eaterie - designed by local studio KKD - opens with a copper-topped bar establishing the theme for a mostly copper-clad space tempered with smooth oak flooring and low-hanging pendant lighting The casual dining room then leads to the main restaurant where a skylight casts a pale lustre onto the olive tree that takes centre stage.  Bandol seems to be well on its way to acquiring the star status set by its sibling VIEW GOOGLE MAPS escapism and design stories from around the world direct to your inbox Lauren Ho is the Travel Director of Wallpaper*,  roaming the globe architecture and design for both the magazine and the website Lauren serves as the European Academy Chair for the World's 50 Best Hotels In Bandol a new generation of winemakers is producing great wines from Mourvèdre writes JAMES LAWTHER MW who investigates Bandol wine In 1985 wine producers in Bandol took a big step towards improving the quality of the appellation’s red wines – they decided to change three salient points in the decree governing production The minimum permitted amount of Mourvèdre was increased from 20 to 50% yields were held to a maximum 40hl/ha (hectolitres per hectare) and in future the vine had to have reached its seventh year before the fruit was permitted in the wine a new generation has been further refining this exciting and undervalued wine The rosé provides the volume and has a strong following on the Provençal coast but it’s the red that holds the most interest The Mourvèdre grape grown in this Mediterranean location offers an originality worth underscoring Dark fruits with a refreshing herbal nuance of the local thyme- and rosemary-strewn garrigue moving to truffle and leather with age Bandol needs seven or eight years to mellow and has the potential to age at least 20 years A little over halfway between Marseille and Toulon the vineyards of Bandol form a terraced amphitheatre overlooking the Mediterranean olive trees and fire-scorched pines meets the eye rising in elevation to just over 400m at the highest point Beyond lies the mountainous Massif de la Ste Baume The fishing port-cum-holiday resort of Bandol lends its name to the appellation but inland the hilltop communes of La Cadière-d’Azur and Le Castellet provide the focal point Both the climate and soils make this a prime site for grape cultivation An average 3,000 hours’ sunshine per year helps ripening while sea breezes temper the heat and the drying Mistral acts as a foil to rot In recent years 2000 and 1998 were outstanding 1999 and 1997 more than respectable and 1996 a little severe poor in fertility and excessively stony in certain parcels https://www.decanter.com/wine-travel/france/decanter-travel-guide-cassis-bandol-provence-30388/ Greeks from Phocaea introduced the vine into the area around 600 BC the patronage of Louis XV and the construction of the port of Bandol in the 18th century reinforced an already established reputation Phylloxera in 1870 put paid to this success and there followed a morose period where the vineyard was slowly rebuilt Carignan and Cinsaut were the main varieties Bandol’s modern history stems from the creation of the appellation in 1941 and the arrival of Lucien Peyraud at Domaine Tempier at roughly the same time His insistence on replanting Mourvèdre was crucial to the gradual resurgence of the region and at a later date by newcomers like the Bunan family and Henri de Saint-Victor at Château de Pibarnon Since 1990 a new generation has been taking over the reins convinced of the attributes of Mourvèdre and the need for quality the youthful conseil d’administration has gradually been ringing the changes These include analysis of all the parcels of land of the 135 members to help facilitate the harvest remuneration based on a charter of quality greater selection and the introduction of new oak vats for fermentation.Cultivation at the better domaines remains traditional reflecting the appellation’s earthy viticultural base insecticides and chemical fertilisers eschewed the Grenache and Mourvèdre pruned en gobelet with minimal trellising Red Bandol now represents 50% of production at these estates with the percentage of Mourvèdre in regular or special cuvées as much as 90–100% Yields more often than not fall below the maximum 40hl/ha ‘A great wine is above all a question of terroir and yields,’ says Alain Pascal of the relatively new Domaine du Gros’ Noré Mas de la Rouvière) and Château de Pibarnon the transition from one generation to the next has been fairly smooth Following studies in oenology and practical work experience in California Laurent Bunan has taken over from father Paul and uncle Pierre while at Pibarnon Henri’s son Eric has steadily slipped into the driving seat over the last 10 years ‘We’re aiming for wines with a little more volume and structure now,’ says Eric With the retirement of Lucien Peyraud’s sons François and Jean-Marie Domaine Tempier has had to go beyond the family circle to ensure continuity for the estate previously at Domaine Ott and Domaine de Souviou has taken over the winemaking and management Ravier’s task is to maintain an established quality and style ‘The main aim is to keep the trademark balance in the Tempier wines,’ he explains quality-oriented domaines have confirmed the succession Domaines Le Galantin and Terrebrune were both created in the 1960s with the guiding hand of Lucien Peyraud Terrebrune is the most southerly estate in Bandol and the founder has gradually given way to his son Reynold Jérôme Pascal and his sister Céline taking over the 25ha family estate in the 1990s after work experience in Germany and South Africa respectively Here and at Terrebrune the grapes are now partially destemmed The wines are gradually gaining a more refined style and are deceptively long-ageing.The move towards destemming can be seen at two other notable estates where the next generation is waiting in the wings Châteaux Jean-Pierre Gaussen and Ste Anne are different in style but both destem 100% Jean-Pierre Gaussen is one of the stalwarts of the appellation and now has his daughter Mireille at his side In contrast the wines of Ste Anne are fine and wonderfully expressive The property has been in the same family for five generations and is currently run by Françoise Dutheil de la Rochère The present tendencies in Bandol are perhaps best contrasted at the newer estates In an appellation that stipulates a minimum of 18 months’ ageing in cask for red wines the use of new oak barrels is probably the most thorny subject Nearly everyone is experimenting and ready to express a point of view In 1996 Cédric Gravier took over his grandparents’ 45ha vineyard withdrew from the cooperative and created Domaine de la Suffrène He invested in a new vathouse and cellars but has remained faithful to the traditional oak foudres ‘The aromas from Mourvèdre are very special so why destroy them by using new oak barrels,’ he says The 1996 vintage was also the first for Guillaume Tari at Domaine de la Bégude This splendid estate sits at the highest point in the appellation with a panoramic view of the ocean down as far as Toulon formerly producers of Château Giscours in Margaux the winemaking is modern Bordeaux in concept ‘Mourvèdre needs a controlled exchange of oxygen when ageing and this is better accomplished with oak barrels,’ argues Guillaume Tari.The overall benefits of experimentation with new oak will probably be less the adoption of barriques than the gradual renewal of the stock of older foudres One of the most savvy of the new producers is Alain Pascal of the Domaine du Gros’ Noré Having sold grapes to Domaines Ott and Château de Pibarnon Yields can be as low as 25hl/ha and all aspects of production have been carefully studied oaky effect of barriques but have bought in new foudres as the old ones weren’t giving the results I wanted,’ he explains Beyond the oak barrel debate the new generation is providing plenty of energy and food for thought ‘I’m really the first generation so am putting everything into it,’ says Agnès Henry of the Domaine de la Tour de Bon Yields are held to 30hl/ha and the wine given an extended period of two to three weeks’ maceration with pigeage and remontage Ugni Blanc and a percentage of Rolle or Vermentino a grape variety soon to be given official approval https://www.decanter.com/decanter-best/white-wines-for-summer-everyday-97358/ Bandol is still essentially a vin de vigneron which happily hasn’t changed with the new generation If anything the role of Mourvèdre has been heightened but with a search for flavour and ripeness ‘Bandol is just beginning to arrive at a mature stage of its modern form,’ observes Eric de Saint-Victor James Lawther MW is a contributing editor to Decanter The 3-day session in Bandol was held on November 23 The rescue techniques were theoretically detailed during sessions facilitated by the French national trainers from the Bandol station They were then put into active practice at sea aboard an intervention star Man-at-sea or boat search exercises in distress ship towing or taking care of the evacuation of wounded or sick victims on board ship or in the water have been carried out in real conditions The purpose of these exchanges is to familiarise the crews of the Monaco Maritime Police with the rescue techniques of the SNSM in the interest of improvement and standardisation So as to facilitate the exchanges with the CROSSMed and the coordination with neighbouring SNSM stations in case joint operations As no SNSM-type entity exists in the Principality ensures the operations between Cape Martin and Cap Ferrat it not only manages rescue operations but also handles all police operations in the maritime domain Two more sessions will be held in Bandol in the coming months in a smart little town that has managed to hang on to its Provençal soul almost salty undertow account for roughly 70% of its output and fine-boned rosés 25% ‘Cassis is the only southern French appellation to specialise in white wines,’ stresses Olivier Santini of Domaine du Paternel (www.domainedupaternel.com) president of the producers’ syndicate ‘And the only appellation situated entirely within a national park.’ Created in 2012 To get a feel for Cassis, drive up the craggy limestone spine of the Route des Crêtes and look down on the appellation. Then, as most estates welcome visitors, pick up details at the tourist office on the harbour and away you go. Particularly recommended is ravishing Clos-Ste-Magdeleine (www.clossaintemagdeleine.fr a sumptuous Art Deco villa and wines of exceptional finesse Bandol may need a bit more time because more than 50 estates are dotted around eight communes between the Massif de la Ste-Baume and the coast Rosé easily dominates production in volume terms and deserves more than a casual glass: many examples are impressive food wines But of course Bandol’s glory hangs on majestic reds based on Mourvèdre Nowhere else does this late-ripening grape play a leading role with quite so much élan One recent change which those on a tasting tour will welcome is that, whereas Bandol reds used to need years to tame their stern tannins, they are now enjoyable soon after the 18 months in cask that the appellation demands. ‘Climate change has helped,’ says Eric de St-Victor, proprietor of Château de Pibarnon (www.pibarnon.fr) ‘But so has paying attention to detail – picking at the right moment and deciding how much to destem.’ Also noticeable over the past decade has been a move to renew very old casks. Large foudres are the preferred format: ‘They protect the fruit and the terroir,’ says Reynald Delille of organic Domaine de Terrebrune (www.terrebrune.fr) Bandol’s remarkable staying power remains constant relating more closely to Mourvèdre’s star performance on local limestone with Jurassic and Triassic soils than to any winemaking decisions ‘We have the same amount of tannins as before, but now they’re rounder and less aggressive,’ explains Daniel Ravier, winemaker at renowned Domaine Tempier (www.domainetempier.com) One told me recently: “We absolutely love old Bandol”.' I can appreciate their point of view, having admired the 1986 – not a great vintage apparently – at both Pibarnon and Château Romassan (part of the Domaines Ott group, owned by Champagne Louis Roederer since 2004, www.domaines-ott.com) ‘Ah yes,’ grins Jean-François Ott Mourvèdre can be extremely refined.’ They can also be splendid with Thai food – in limited supply around the Med Cassis is 40 minutes’ drive from Marseille airport and an hour from Toulon; Bandol is 40 minutes’ drive from Toulon airport and an hour from Marseille No part of this publication may be reproduced distributed or transmitted in any form or by any means without the prior written permission of Decanter Only Official Media Partners (see About us) of DecanterChina.com may republish part of the content from the site without prior permission under strict Terms & Conditions. Contact china@decanter.com to learn about how to become an Official Media Partner of DecanterChina.com Sign in to comment Church Road is one of New Zealand’s oldest wineries considered progress reaps appreciable rewards as demonstrated by its recent move into the Chinese market regional gastronomy and unique visitor attractions Andrew Black rounds up the highlights and recommends white This Spanish region is attracting a growing following for its wines as its wineries and growers work together to promote and develop their reputation Tinazzi has launched its brand-new project to add value to its already existing portfolio: two lines of products - one from Veneto and the other one from Puglia – entirely dedicated to organic wines treat it with respect; always look first to the garden and vineyard for inspiration; rejoice in our families and friends; and let the food and wine speak for themselves at the table.” Each year since eating the sea urchin sandwich Alice has made a pilgrimage to the Peyraud’s home in Bandol a port town half way between Marseilles and Toulon a natural amphitheater of terraced hillsides planted with vineyards She drives down the majestic alley of plane trees comes upon a courtyard covered with a large arbor and blue gates leading to a stunning expanse of parasol pines and hills planted with Mourvedre “I walk through the vineyard in the morning After lunch we break for siesta or go to the beach We usually have a light dinner—soup and a wild mushroom omelet or something left over from lunch that she makes in a different way.” Lulu and Lucien had seven children—Fleurine the first four before Domaine Tempier had electricity During this period the vineyard evolved from a fruit orchard to one of the first Bandol AOCs the Peyrauds housed French sailors fearful of becoming prisoners of war Lucien became the president of the association of Bandol winemakers and peace came many of whom went on to become the mothers and fathers of the modern American food movement bringing us estate-bottled wines and farm-to-table cooking When Alice describes Lulu Peyraud’s cooking her voice lilts: “Lulu’s whole fish is something of another dimension always cooked in the fire and served with aïoli Her fish soup with all the bones strained out has a little spice She always has a whole array of cheeses—that’s dessert for her—and beautiful oysters Her white peaches and nectarines chilled in red wine are ambrosia.” She recalls being revived after a particularly long trip by an afternoon nap and an open air supper of soup au pistou cooked with a lamb bone and an apricot and green almond compote accompanied by rosé as fresh as mountain spring water Click Image Below to View Our Gallery of Summer Foods Today the winemaker Daniel Ravier is responsible for viticulture and vinification at Domaine Tempier He does not stray far from the methods employed by Lucien and Francois Peyraud before him but out of respect for the time-honored Domaine Tempier tradition of coaxing elegant age worthy red wines and rosés from Mourvedre “Mouvedre is a thick-skinned late-harvested variety with sharp tannins that often seem rustic,” he says careful attention in the vineyard and blending in the winery temper the sharpness of tannins I have reds from 1982 that are still very young and vibrant.” We use the same grapes as we use for the reds—50 percent Mourvedre along with Grenache Carignan and Syrah—but with different techniques Mourvedre gives Domaine Tempier’s rosé structure and aging capacity the wine is less interesting: it loses structure and flavor It is more like a sweet wine with hints of dried apricots After ten years it gets really interesting I just tasted a rose from 1974 that was very good!” Lulu’s cooking reflects the values of Domaine Tempier’s vineyards and cellar Her attention to detail and careful handling of ingredients elevates her preparations far above ones bearing the same name in Provencal cookbooks and restaurants: sweet onions cook over low heat for an hour for the pissalderi; roasted peppers marinate in their own juices; baby octopus is frozen and then defrosted in the refrigerator to ensure a tender preparation “What’s astonishing is her effortlessness,” says Alice Is this right?’ I believe her early struggle during the war gives her this ease even her wrinkles make it seem as if she is smiling.” caring for the land of Bandol and celebrating the wines of Domaine Tempier are all threads in one tapestry she traveled three days a week placing Domaine Tempier on restaurant lists throughout France the organization that regulates French agricultural products she traveled with him to a different country each year during the grape harvest “It was an open table in those days,” says Daniel Ravier “She embodies the hospitality that goes with the food embracing people from the most rarefied backgrounds and neighbors next door who happen by the Domaine If you took all her things she wears and laid them out—the sweater the shoes with little heals—you wouldn’t believe it goes together She goes out first thing in the morning and brings in wood to make a fire in the kitchen She takes care of her grandchildren and great-grandchildren Alice Waters’ new star-studded primer on all the techniques you need to know to begin to cook like Lulu Peyraud Tapenade on croutons is one of Domaine Tempier’s trademark appetizers Lulu also uses tapenade to stuff a boned leg of lamb and to accompany grilled fish and roasts or 4 fillets 3 tbsp Capers 1 clove Garlic peeled and pounded to a to a paste with a pinch of coarse salt Small pinch Cayenne 1 tsp Tender young savory leaves or a pinch of crumbled dried savory leaves 4 tbsp Olive oil Add the olive oil and process only until the mixture is homogenous—a couple of rapid whirs This recipe is a perfect example of simple techniques transforming an ordinary dish into an otherworldly experience or a on a foil-lined baking tray (under the broiler) until the skins are unevenly charred and blistered on all surfaces—20 minutes Transfer the peppers to a platter and enclose it in a large plastic bag tucking in the opening beneath the platter to prevent the escape of steam Leave until the peppers are cool enough to handle—the steam trapped in the plastic bag will have loosened the skins so that they can easily be slipped free Remove and discard all clinging seeds and stack the pepper sections on a plate Pass the juices through a sieve into a bowl to remove the seeds Grilled Fish with Two Sauces Sar á la Brasie A 4-pound fish should be grilled 6-inches away from the heat for about 15 minutes on each side allowing the fish to steam in its own moisture the tomato sauce can be prepared a day in advance but the anchovy fillets should be added only at the last minute and salted in a colander for 1 hour 3 Salted anchovies or 6 fillets Salt Pepper 1/2 tsp Fennel seeds Prepare the bed of coals and put the fish to the grill shaking the pan regularly and tossing the tomatoes until their liquid has disappeared and they form a roughly textured sauce Put the remaining tablespoon of olive oil into a small pan and place over very low heat until they melt add the powdered fennel and stir in the melted anchovies Serve the grilled fish accompanied by the two sauces After lifting off and discarding the top surface of scales and skin cut with a knife tip the length of the lateral line and lift the fillets from the bone with a spatula Lift the bone and the head free from the fillets on the underside Don’t forget to serve the cheeks to two lucky guests The following recipes are reprinted with permission from Lulu’s Provencal Table by Richard Olney Plus: Check out Hungry Beast, for more news on the latest restaurants, hot chefs, and tasty recipes Sophie Helene Menin writes about food and wine sense of place and the pleasures of the table Her work has appeared in The New York Times Got a tip? Send it to The Daily Beast here Her work has appeared in The New York Times Nick Craig extended his lead on the third day of the OK Dinghy Autumn Trophy in Bandol France after three more races were sailed in 15-25 knots It was an epic day on the water but also a day of attrition as the fleet numbers diminished after each race in the testing conditions Less than half the fleet started the final race but were revived with the copious free beer on the awesome sandy beach outside the club Keeping the boat upright was the order of the day with many capsizes and retirements only losing out to Laurent Hay on the final downwind Then Craig dominated the next two races for two more bullets Sailing near the front and showing some great improvement was Tim Petetin He moved up to fourth overall after a 5,5,3 Most of the fleet attended a dinner at the Societe Nautique de Bandol tonight where a delicious homemade bouillabaisse was cooked and served at the clubhouse overlooking the bay the welcome from the club has been fantastic and they are already looking forward to hosting the 2022 edition Liquid refreshment after racing has been in ample supply with the club members genuinely happy to see sailors from across Europe traveling to Bandol to enjoy sailing in what is a fantastic venue Sailors from seven nations are taking part Craig still has to finish the job on Saturday to win the inaugural OKDIA Autumn Trophy Wilcox is close enough to take advantage of any mistakes while Hay and Petetin will have some work to do to take the event Saturday is the final day of the regatta and the forecast is for a return to more gentle conditions which will no doubt please those competitors with a long drive north after racing Results after 5 races1 GBR 233 Nick Craig 42 NZL 599 Greg Wilcox 83 FRA 75 Laurent Hay 154 FRA 8 Timothe Petetin 175 GBR 1 Andy Dalby 206 DEN 1407 Malte Pedersen 247 FRA 2814 Floria Faucheux 259 FRA 1836 Gilles Berenger 289 GBR 4 Simon Cox 2910 GER 66 Christian Kirchner 55 plus all the latest on yachting regattas and offshore adventures around the world Margaux founders husband and wife team Sylvia Kontek and Vittorio Monge The prestigious venue brings Nicoise and Provencal sharing dishes to London with fresh Bandol presents surroundings of Provence and the French Riviera The overall style seems sophisticated and chic with edgy elements copper-topped bar stretches half the length of the space atop hexagonal tiles in shades of white and grey Rustic wooden bar stools feature in the restaurant as well as dramatic exposed beams Huge Victorian windows allow natural light to flood the room adding a sense of airiness and openness about the space an enormous olive tree stands in the centre of the room illuminated with pretty lanterns and surrounded by zinc tables with white wishbone chairs and wooden rope seats that are punctuated with clementine trees A verdant living wall is the backdrop to the restaurant Two private dining rooms are screened with copper mesh and adorned with copper ceilings and antique Champagne riddling racks whose experience at Scott’s Restaurant spans over 10 years includes both small and large plates designed to share Influenced by the flavours and traditions of Southern France the menu offers dishes such as Petits Farcis Nicoise filled with Foie Gras and Yellowtail Carpaccio crispy shallots and a honey & citrus vinaigrette More dishes include Bandol Boullabaisse with red mullet tiger prawns & mussels; Roasted Sea bass with pistou smoked tomatoes and Duck Leg Confit with braised lentils and roasted figs Desserts list dishes are inspired by the sunny climes of the region such as Fig Tart and Lavender and Thyme Ice-cream The wine list is predominately French and extensive created by Sylvia in homage to her first restaurant Margaux and there is a substantial section dedicated to wines by the carafe and glass Back in 2013 Margaux opened its doors in Fulham Ever since its opening the bar has been triumphant seeing the likes of Pippa Middleton and company and due to its success the owners planned their second venture in Chelsea – Bandol sister restaurant to Bandol is situated at 150-152 Old Brompton Road and offers a classic European menu The 120-bin wine list covers an extensive range of producers and grapes with a special emphasis on Old World varieties Margaux is open seven days a week for lunch The menu at Margaux offers a delicious range of dishes that includes starters such as wild sea bass ceviche house-made pork terrine and prawn and toasted saffron ravioli Delectable mains include ginger marinated poussin duck leg confit and pan seared angus fillet served with peppercorn sauce and glazed vegetables The classic Tarte tatin as well as innovative earl grey crème brulee feature on the dessert menu in addition to a variety of dessert wines by the glass.