Château Canadel’s Bandol is made exclusively from mourvèdre, cinsault, grenache, and syrah grown on their organically-farmed estate vineyards, located on a unique terroir in the hamlet of Le Plan du Castellet, within the famed terraces of Bandol. The vineyards of Canadel 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.
Canadel is focused on making soulful, broad-spectrum, cinematic red wines befitting of the Bandol appellation. Only organic viticulture, and some biodynamic principles, are used in their vineyard, with all work done by hand on the terraces. All movement in the winery is by gravity flow, and wines are bottled unfiltered.
Vintage Notes – 2016 began with a particularly dry and mild winter. The first buds appeared very early, but the very cool spring slowed down the growth of the vines. The flowering took place in ideal conditions, with a very good emergence of clusters. Summer was dry and windy, accelerating the ripeness of the grapes. Harvest began very early on August 25 and ended on September 14. Despite the lack of water, the vines held up well, naturally drawing water deep from the deep clay soil. 2016 yielded a small harvest of perfectly healthy, very concentrated grapes, with good acidity, producing a fresh wine that drinks well now, but will age gracefully. Yields were 22hl/ha.
Vinification – The grapes are hand-harvested and go through a severe selection process in the vineyard before being sorted again at the winery. The fermentation with indigenous yeasts lasts 20 days in concrete tanks, with gentle pumping over once a day. The wines are then aged 18 months in the traditional foudres of 3000L and 8000L and bottled unfiltered.