Terrebrune Domain - Bandol appellation - Provence - Ollioules - Vwine rosé, red and white

• Bandol Terrebrune Domain - Bandol appellation - Provence - Ollioules - Vwine rosé, red and white
• Terrebrune Domain
• Visitez le Domaine de Terrebrune
• Bandol appellation - Provence - Ollioules - Vwine rosé, red and white
• News of the terrebrune domain
• Online shop of the terrebrune domain
• Contactez Terrebrune Domain

A few words about the BANDOL appellation and DOMAINE DE TERREBRUNE The BANDOL Appellation Created as soon as 1941, one of the oldest appellations in France Region: Provence, between Marseilles (60 km to the west) and Toulon (10 km to the east) Department: Var 8 communes: Bandol, Le Beausset, La Cadière, Le Castellet, Evenos, Ollioules, Sanary-sur-mer, Saint-Cyr-sur-mer 54 wine producers Area: 1,500 hectares Maximum authorized yield: 40 hectolitres per hectare Production: 55,000 hectolitres 35% red, 60% rosé, 5% white Main grape varieties: - red: Mourvèdre (50% minimum), Grenache, Cinsault - rosé: Mourvèdre (20% minimum), Grenache, Cinsault - white: Clairette, Ugni, Bourboulenc DOMAINE DE TERREBRUNE AOC BANDOL DELILLE wine grower Region: Provence, Department: Var Commune: Ollioules, on the Mediterranean coast Located 60 km east of Marseilles and 10 km west of Toulon Vineyard area: 30 hectares Annual production: 120,000 bottles 55% red, 38% rosé, 7% white AFAQ-QUALENVI – Quality Service Environment certification Obtention of the Agriculture Biologique, QUALITÉ FRANCE certification is pending. Domaine de Terrebrune E.A.R.L. de Terrebrune 724 chemin de la Tourelle 83190 OLLIOULES Tel: 33 (0)4 94 74 01 30 – Fax: 33 (0)4 94 88 47 51 delille@terrebrune.fr - website: www.terrebrune.fr History Georges DELILLE created the Domaine in 1963. Attracted to this marvellous spot on the coast of Provence, he fell beneath the spell of a small country house standing amid a few neglected vines, age-old olive trees and cultivated flowers. The postcard-like landscape was idyllic, and what is more, the property was situated within the Bandol Appellation area. Having been trained as a wine waiter in Paris Catering School, he had always taken great interest in wine, and was aware of the greatness of that terroir. So he decided to establish a wine estate there and started building the vineyard. Excavation works, re-building of the stone walls (the “restanques”) and terracing were undertaken, after which the land was left fallow for some time. And at last the planting started. It took more than ten years to restore the vineyard. The cellar was built in 1975, in accordance with the best winemaking principles, preserving the noble nature of the grapes and wine. Constructed underground, it is a gravity flow winemaking facility that provides the best environment for vinification and élevage. 1980 was marked by the release of the first bottles. That same year, George Delille’s son, Reynald, joined the Domaine after his studies in oenology. He now runs the estate and, with his team, continues to promote it and dedicates himself to making wine with great respect for tradition, in that beautiful Bandol region. Today the Domaine comprises 30 hectares, 27 of which produce AOC Bandol wine, with an average annual volume of about 1,000 hectolitres. In January 2005, the Domaine was granted the Quality-Service-Environment QUALENVI-AFAQ certification. This helped us put our philosophy into practise, and will enable us to improve with each vintage. Moreover, in order to assert our choice of making “natural wine”, we have adopted the QUALITÉ-FRANCE, “Vin issu de l’Agriculture Biologique” (wine made from organically grown grapes) recommendations. Location and Terroir Domaine de Terrebrune is located within the commune of Ollioules, in the land of Provence, in the east part of the Bandol Appellation area. The vineyard spreads on restanques (or terraces) on the hillsides of the limestone massif of the Gros Cerveau Mountain. It looks due south, facing the Mediterranean Sea, with the Sanary Bay on the horizon. In this magic setting of the French Riviera, the grape vines grow near hundred-year-old olive trees, with the pine and oak grove in the background and, here and there, majestic cypresses. This privileged situation provides the Domaine with a specific microclimate. The Bandol area benefits from ideal conditions of sun exposure, and the influence of the sea nearby ensures exceptional climate regulation. These factors, together with the four prevailing winds, especially the Mistral, are all that is required for the vine - and particularly the Mourvèdre, the “king grape” of Bandol – to flourish. The Terrebrune vineyard lies on a very special geological zone of the Triassic age, while most of the Appellation area lies on a zone of the Quaternary. At the surface, the soil is a mixture of limestone gravel and that very peculiar brown clay which inspired the name of Terrebrune. This superficial, thin layer (1 to 2 m deep) covers the bedrock directly, without any alluvial deposits. The subsoil structure consists of fissured blue limestone rocks, in which the roots can go down very deep. This rocky, clayey limestone soil, with intercalated layers of marls, is particularly suitable for the vine, which finds in it all the nutrients necessary for its growth, especially the trace elements. It also allows a good regulation of the water supply, which is one of the main features of great terroirs. The unique nature of the soil combines with the particular climatic conditions to give Terrebrune wines their unique characteristics: developed aromas, generous tannins, great finesse and length. Grown from a soil with high limestone content, they reveal a subtle minerality that increases the retro-olfaction and enhances the great complexity of their flavours. Respect for nature and terroir At Domaine de Terrebrune, we have always applied the best farming methods, taking into account the ecological system of the vine, with the aim of producing high quality grapes. - No weed killers are used. We give preference to ploughing and hoeing by hand. - As treatments, we use only sulphur and copper sulphate. Systemics and other insecticides are banned. - Pruning is scheduled by the moon and done at the right time. The branches are severely cut down to a short spur with only two “eyes” (or buds). Gobelet pruning for the Mourvèdre, double Royat pruning for the Grenache and Cinsault. - The vines are carefully disbudded, so as to leave only the necessary fruiting shoots and guarantee the growth of sufficient foliage. - Effruitage, or green harvest, is done in June. The load on each vine is strictly controlled by cutting off the unwanted bunches, leaving only one per shoot. Production is thus restricted to an average yield of 35 to 38 hectolitres per hectare. With such great rigour in our farming practices, there is every chance that the grapes should reach full ripeness. Our know-how in vine growing, acquired year after year, guarantees the consistency and quality of each vintage. A healthy, beautifully shaped vine with a light load, growing in a protected environment, will produce the best grapes and, consequently, the best wine. Above all, great wines are the privilege of good winemakers. Harvesting, vinification and élevage of a great wine Harvesting, vinification and wine élevage HARVESTING The grapes are handpicked and carefully selected. The quality of the grapes is controlled at different stages. Each plot of land is harvested when optimum maturity is reached, which depends on the grape variety and the sun exposure. The strategy is different with each vintage. It is a battle we must win at any price, so we take great risks in order to encourage the bunches to achieve maximum ripeness, in spite of the quirks of weather. Our know-how is the result of all the experiments we have done and all the parameters we have accumulated from vintage to vintage to bring out the characteristics of the Domaine’s terroir and express its quintessence. From the plots to the vats, the grapes – that noble raw material – are processed with the greatest care. First, the harvest is carefully transported in small, 30 kg containers, to preserve the integrity of the grapes and avoid oxidation of its juice. VINIFICATION The cellar has been constructed underground and its general design closely studied to permit careful handling of the harvest. The grapes are transferred by gravity flow directly to the vats or the winepress after gentle crushing. The grapes are unloaded directly into the crusher – destemmer, without going through a receiving hopper. There is no pumping in order to avoid any mechanical action that would damage the grapes. The thermo-regulated stainless steel vats provide a sterile environment and easy temperature control, which allows the natural process of fermentation to occur. The pneumatic press ensures very gentle, low-pressure extraction of the juice and press wine. ÉLEVAGE Red wines are matured in 50 to 60 hl oak barrels for 18 months. Thanks to this period of patience and attention, the wine can stabilize and clarify naturally. It also enables the wine to find its balance and provides it with all the potential necessary to evolve into a great long-ageing wine that will keep its sensory qualities all its life long. After bottling, élevage lasts a minimum of one year in dark, cool and humid galleries, and also helps the wine reach its optimum point. Everything is done to make the beautiful, natural alchemy of wine possible, and to express the best of its terroir, keeping all its nobility and specific characters. The fruit of patience and dedication, Terrebrune red is a vigneron’s wine, a great long-ageing gastronomy wine that is at its best when paired with the most refined dishes. The wines RED 85% Mourvèdre, Grenache, Cinsault Average age of the vines: 25 years Total destemming Maceration: 15 to 21 days in closed vat, with remontages Maturation in 50 to 60-hectolitre oak barrels during 18 months Ageing and evolving potential: 30 years Preferably served in decanter. Serving temperature: 16-18° Tasting and pairing Young (4-5 years) Well-built structure. The tannins are fruity, present but not aggressive. Great length. Aromas of black fruits (blackberry) and liquorice. Empyreumatic notes. Red meat – Grilled fish 6 to 10 years old It has achieved a beautiful harmony; its tannic structure becomes smoother and reveals great complexity. Aromas of cooked red and black fruits (blackberry) layered with notes of undergrowth and humus. Red meat – Meat cooked in a sauce Over 10 years of age It reveals a gamey character, along with aromas of leather, cooked prune, tobacco, cocoa, spices or truffle, according to its age. The mouth is present, without heady heaviness, and keeps all the mineral freshness of Terrebrune’s terroir. At peak maturity, our red wines develop a great richness of taste and an intense retro-olfaction. Game – Chocolate cake ROSÉ 50% Mourvèdre, Grenache, Cinsault Careful crushing and destemming Winepress filled directly, by gravity flow Use of a pneumatic press to extract the juice gently Slow fermentation at low temperature (18-20°) in thermoregulated stainless steel vat Evolution and natural stabilization through malolactic fermentation. This lowers acidity and adds complexity to the wine. Serving temperature: 10-12° Ageing and evolving potential: 20 years Tasting and pairing Young It shows aromas of great finesse, with prevailing notes of citrus fruits (pink grapefruit, lemon peel) layered with dry apricot, and a touch of butter. The palate is broad and complex, with flavours of spices. Its minerality brings natural freshness, without aggressive acidity. Mixed salads – Shellfish – Rock fish – Provençal cuisine – Exotic food – Cooked pork meats – White meat Over 5 years of age It asserts its character and finesse in another range of aromas and flavours: honey, beeswax, dry fruits, cinnamon. Tajine – Veal sweetbread – Salad with truffles – Brouillade de truffes (cooked eggs with truffles) WHITE Main grape varieties: Clairette, Ugni Blanc, Bourboulenc Careful crushing and destemming Winepress filled directly, by gravity flow Use of a pneumatic press to extract the juice gently Slow fermentation at low temperature (18-20°) in thermoregulated stainless steel vat Evolution and natural stabilization of the wine through malolactic transformation. This lowers acidity and adds complexity to the wine. Serving temperature: 10-12° Tasting and pairing Subtle aromas of white flowers and exotic fruits Fresh, soft mouthfeel. Minerally, with a beautiful texture. Long, lingering finish. Scallops – Shellfish – Fish cooked in various ways Cheese: Beaufort, Comté, Goat cheese