Château Canadel’s Bandol Blanc is a small production cuvée made exclusively from native white varieties: clairette, ugni blanc, and vermentino (rolle), grown on Canadel’s organically-farmed estate vineyards. Château Canadel is located on a unique terroir in the hamlet of Le Plan du Castellet, within the famed terraces of Bandol. The vineyards are planted on a geological anomaly: the inversion of soil layers from the birth of the Alps, known as the Renversement du Beausset. This event resulted in the Triassic layer (200 million years old) flipping on top of the Cretaceous layer (65 million years old) due to the subduction of a tectonic plate, which has surfaced the oldest rock outcroppings in the whole of the appellation.
This single-estate terroir’s microclimate yields elegantly structured wines from vineyards planted on terraces (locally called “restanques”) on the steep slopes of a natural bowl. Naturally low-yielding vines give just 22 hl/ha for the Bandol Blanc.
Vintage Notes – The 2020 vintage began with a mild winter (+ 5°C compared to normal) and was very rainy, ideal for rehydrating the soil. Due to the mild temperatures, the first vines began to bud in mid-March. But winter suddenly came back with a frost on March 26, leading to the loss of the first buds. After a second budburst, spring was rainy with temperatures below normal, allowing the vines to mature in ideal, cool conditions. The months of July and August were dry but not too hot. The vines were properly hydrated the entire season and reached maturity under ideal conditions at the end of August. The harvest began very early, on August 28, for the white grapes. 2020 was an excellent vintage, yielding graceful and complete wines with incredible freshness, fruit, and structure.
Vinification – Individual varieties are hand-harvested and sorted in the vineyard and then sorted again at the cellar before being de-stemmed and crushed. Following 12 to 14 hours of cold maceration, the grapes are pressed and then fermented for about 20 days at 17-20°C in stainless steel and concrete tanks. No malolactic fermentation. The wine is then aged for six months on the lees.