Bandol Château Vannières Éric et Charles-Éric Boisseaux 1983

Lot presentation

Bandol Château Vannières Éric et Charles-Éric Boisseaux 1983

The wine

Concentrated and powerful offering distinct, rounded tannins and perfect harmony in the mouth: this red offers all the typicity of the great Bandols. It has a recognisable “Pauillac” character and can be enjoyed in its first few years as much as after a long stint in the cellar. In its prime youth it shows deep garnet hue with dark fruit aromas (blackcurrant, blueberry), punctuated by notes of pepper and spice. After a 5–7 years it begins to mellow, producing a velvety mouthfeel with plenty of body and vigour. Aromas are more intense with age: undergrowth, burnt wood, leather and liquorice. A cuvée with an unchallenged reputation for ageing.

About the Producer Vannières

Château Vannières is one of Provence's great properties, located betwee Cadière d'Azur and Saint-Cyr-sur-Mer, just next to the village of Castellet. It has 47 hectares, 33 of which are currently planted with vines, on marly limestone soil. The grape varieties consist of Mourvèdre, Grenache and Cinsault for the reds and rosés, and Clairette for the white wines. Éric Boisseaux is responsible for vinification, producing wines in the appellations of Bandol (with the reds aged in oak casks, as is the tradition), Côtes de Provence and also VDP du Mont-Caume. The property also produces olive oil, making a trip to this pretty 19th century farmhouse, somewhat reminiscent of Tuscany, even more worthwhile. The 16th century cellars are worth a detour in themselves. A magical property, with equally unforgettable wines, described as "the Pauillacs of Provence" by Hugh Johnson and Robert Parker. Vannières likes uniqueness; there is no second wine or garage wine here. A single grande cuvée for each colour is produced. Concentrated, powerful, but always with elegant, ripe, perfectly harmonious tannins, the property's red wines offer generosity and finesse in the classic Bandol style. With their "Pauillac" character, they can be enjoyed equally well in their early years as after long ageing. When young, they have a deep garnet colour and aromas of black fruit (blackcurrants, blueberries), underscored by scents of pepper and spices. After five to seven years, they become more mellow and silky, but retain plenty of body and vigour. The aromas acquire more intense notes of undergrowth, burnt wood, leather and liquorice. Tremendous concentration and a well-deserved reputation for having a substantial capacity to age.

Detailed characteristics