Tour du Bon Bandol 2021
We have 11 in stock (Inventory is live and accurate)
Summer Shipping Advisory: Orders may be temporarily held during periods of extreme heat to ensure wine arrives in optimal condition.
View current shipping weather map →
The Land
Bandol is Provence's great red-wine appellation, a natural amphitheater of terraced hills wrapped around the Mediterranean west of Toulon. This is Mourvèdre country: a late, difficult grape that needs heat and sea to ripen fully, and finds both here. La Tour du Bon farms limestone and sandy plots at around 150 meters, on a mix of red earth, clay, sand, and gravel over hard limestone bedrock. With some 300 days of sun a year cooled by sea air, the fruit ripens slowly and completely. It is the combination of southern sun and maritime freshness that gives Bandol its unusual mix of power and lift.
The Wine
A classic Bandol blend led by Mourvèdre at 55%, with 35% Grenache and a splash each of Cinsault and Carignan. Fermented and then aged 18 months in large foudres, the traditional way in Bandol, which builds structure without the flavor of new oak. Expect blackberry, black cherry, and plum alongside the savory Mourvèdre signature of garrigue, leather, black pepper, and wild herbs, with firm, ripe tannins and a long, earthy finish. This has the structure to age a decade or more but opens up with a little air. The 2021 vintage in Provence was cooler and fresher, which suits the wine's balance.
The People
The Hocquard family bought La Tour du Bon in 1968 and has farmed it ever since. It is run today by Agnès Henry Hocquard, who has drawn on winemaking guidance from figures like Thierry Puzelat and Antoine Pouponeau. The estate is certified organic and works in a traditional, low-intervention style, letting Mourvèdre and the Bandol terroir do the talking. La Tour du Bon is one of the more quietly serious addresses in the appellation, less famous than a few of its neighbors but no less committed.
Food Pairing
Bandol was made for the grill and for slow-cooked meat. Pour it with lamb, whether grilled chops or a long-braised shoulder with rosemary and garlic, with a beef daube, with game like venison or wild boar, or with a hard, aged sheep's cheese. Its herbal, peppery side loves anything cooked with thyme and olive oil. Decant a young bottle an hour ahead. The kind of red that turns a Sunday roast into something worth lingering over.
We ship wine to most states with a $100 minimum order for shipping. We don't ship spirits nor beer.
Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.