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September 19, 2007



Hello Bertrand,

I enjoyed this piece very much - the "narrow road" photo is making me want to cry for not being there myself right now. I like that these wines are naturally made - your descriptions are enticing. What grapes are used to make the white 2006 Bandol you tasted?

Another great piece, thank you!


Thank you for the question, Brooklynguy, I'll correct this omission : The Bandol white 2006 blend is 40% Clairette, 35% Ugni Blanc, 15% Bourboulenc, 5% Rolle and 5% Marsanne, with destemming, crushing and filling of the vat by gravity.

Max D.

I've been a fan of Terrebrune for several years. In fact, today, March 21, 2012, I'm drinking their 2010 rose, which is drinking even better than it was summer (and it was drinking beautifully then!). I met Mr. Delille a few years back during a wine tasting in Ann Arbor. He had with him a clump of earth he had brought all the way from his estate. After tasting the rose, he asked me how I liked it. I said, pointing to the clump of earth, "It tastes just like that." He smiled and said, "It's supposed to." It may be the best rose I've ever tasted (the 1998 Lopez de Heredia Rioja rosado may be its closest rival).

Thank you for this article, and I'm looking forward to visiting the region soon.

William Pendergast

I loved this post because yesterday (June 9, 2018) we made a similar trek up the narrow road to Chateau Pibarnon in Bandol, a somewhat harrowing but beautiful drive accentuated by our uncertainty whether the cave would even be open since many are closed on Saturday. Well worth the drive, however, and Simon gave us a wonderful tasting of whites, rose and rouge and we went away with bottles of the 2013 and 2015.

Bill Pendergast

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