Our latest DI has arrived from Kermit Lynch and there are a lot of new Wines on it. One of them is Terre D’ Ombre from Domaine de Terrebrune in Bandol.

A bit about the Winery:

"Before acquiring vineyards, Georges Delille trained as a sommelier in Paris. In 1963, he bought what would become Domaine de Terrebrune, a property in Ollioules, just east of Bandol, framed by the Mediterranean and the mountain called Gros-Cerveau (Big Brain), dotted with olive groves and scenic views - an idyllic spot. During the years following the declaration of A.O.C. Bandol (1941), mass overhauling and reconstruction of vineyards were commonplace, and vignerons were eager to revive the noble Mourvedre grape. Georges spent ten years just renovating the property; he terraced hillsides, refashioned the masonry, replanted vineyards following the advice of Lucien Peyraud, designated soils to lie dormant and regenerate, and built a new cellar. In 1980, his son Reynald joined him after finishing winemaking school, and together they launched their first bottled vintage of Domaine de Terrebrune, which Reynald named in honor of the rich, brown soils they farm."

"Reynald's Bandols are different. There is a more ethereal quality to them, a real freshness; and with Mourvedre accounting for 85% of the final assemblage, this is praise indeed. Soil, climate, and winemaking all play a role. Limestone dominates the subsoil of Bandol, with tremendous variation between vineyards. Throughout Terrebrune's thirty hectares, beneath the layers of clay and earth, the blue, fissured, Trias limestone is silently at work. This bedrock lends a more noticeable minerality to the wine than others. The soil here is healthy and full of nutrients, because he adheres to organic farming practices; to achieve the balance in the vineyards, he plows regularly. Gentle maritime breezes funnel air into the vineyards directly from the Mediterranean, cooling the grapes from the bright sun - another factor in safeguarding the freshness. This, in turn, translates to wines for great long-term cellaring, including the rose and dry white. Reynald's credo of 'Philosophy, Rigor, and Respect' is not a catch-phrase. He believes that the hard work and extra attention to the vines is worth it, and, as they say, the proof's in the pudding - a glass of Terrebrune!”

Terre d’Ombre Rouge

"This is declassified Bandol fruit from the youngest vines and it is fermented in stainless steel, aged 5 months in foudre. Medium garnet in color with aromas of brown spices, leather, meats and dried raspberries. On the palate it is supple with very good freshness and has slightly more mid-weight and very approachable with dark plums, mineral and a touch of salinity which you often find in wines from this property, not far away from the sea. An elegant effort to drink over the coming years."

Vin de Pays du Mont Caume Rouge “Terre d’Ombre” 80% Mourvèdre, 10% Grenache, 10% Cinsault 3 - 4 years Limestone pebbles in brown clay, blue limestone bedrock, marl 30 ha total

• Organic viticulture with absolutely no chemical herbicides, pesticides, or fertilizers
• Soil is worked regularly by plow and hand-hoes
• Buds are trimmed and a green harvest is practice to purposefully limit yields; the average yield is between 35-38 hl/ha
• All grapes are harvested by hand, and selection takes place in the vineyards instead of on a sorting table
• Grapes are de-stemmed and then gently pressed by pneumatic press
• Only indigenous yeasts are used
• Wines ferment in underground, temperature-controlled, gravity-fed cuves
• All wines are unfined and unfiltered

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