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2011 Bandol Rouge
Domaine du Gros ’Noré

Alain Pascal
The reds from Alain Pascal of Gros ’Noré are big, brooding beasts that convey the full tannic punch of the Mourvèdre grape. You’ll find Bandol’s classic earthy, spiced tones, along with a healthy dollop of ripe, black Mourvèdre fruit. This 2011 reflects a shift for Alain, coinciding with his decision to harvest slightly earlier and exercise a lighter touch in the cellar. These changes in his methods have allowed him to capture unforeseen delicacy and elegance—words not typically associated with Alain, or his wines! The inclusion of some stems in the vinification tank has also proven an important step toward retaining freshness, something Alain works hard for in a time when each year is hotter than the last.
At age eleven, this Bandol has developed lovely complexity, but don’t feel the need to rush: with some more bottle age, leathery nuances and a gamey, almost animal bouquet tend to emerge. Drink it over the next twenty or so years with hearty cold-weather fare or a simple ribeye cooked over fire.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2011 |
Bottle Size: | 750mL |
Blend: | 80% Mourvèdre, 15% Grenache, 5% Cinsault |
Appellation: | Bandol |
Country: | France |
Region: | Provence |
Producer: | Domaine du Gros ‘Noré |
Winemaker: | Alain Pascal |
Vineyard: | 14 ha |
Soil: | Clay |
Farming: | Organic (certified) |
Alcohol: | 14.5% |
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About The Producer
Domaine du Gros ‘Noré
Former boxer and avid hunter Alain Pascal is a gentle giant, whose physique matches both his spirit and his wine. He farms sixteen hectares of vineyards on the rolling hillsides around La Cadière d’Azur in Bandol, the appellation regarded as the grand cru of Provence. The vineyards are composed of both clay and limestone, imparting a pronounced structure of earthy, splintered rock. This microclimate near the Mediterranean brings warm weather and full sun, tempered by the persistent Mistral. Alain leaves his grapes to mature fully on the vine, lending great intensity to the fruit. Where appellation law demands that each blend includes at least 50 percent Mourvèdre, Alain uses 80 percent—a choice that gives more power and concentration to the final assemblage. Do not be fooled by the strength and boldness of the Gros ’Noré Bandol, though; underneath a big exterior is a wine of character, depth, complexity, soul, and finesse.
About The Region
Provence
There is perhaps no region more closely aligned with the history of Kermit Lynch Wine Merchant than Provence. While Kermit began his career as a Burgundy specialist, he soon fell in love with Provence and its wines, notably the legendary Bandols of Domaine Tempier, which he began importing in 1977. He later began living in the area part-time, returning frequently between tasting trips, and today he spends most of his time at his home just outside of Bandol.
Provence is thought to be France’s most ancient wine region, established when Greek settlers landed in the modern-day port city of Marseille in the 6th century BC. The conditions here are ideal for cultivation of the grapevine, with a hot, dry climate and a prevalence of poor, rocky soils, primarily limestone-based, suitable for vines and not much else. The ever-present southern sunshine as well as the mistral, a cold, drying wind from the northwest that helps keep the vines free of disease, are crucial elements of Provençal terroir. Wild herbs from the pervasive scrubland, called garrigue, and cooling saline breezes from the Mediterranean also contribute to the quality and character of wines in all three colors.
Provence is well known for its rosés, but red wines have always held importance here. The very best, such as those from Bandol, possess great depth and a capacity for long-term aging. The white wines, notably those of Cassis, offer weight balanced by a maritime freshness, making them ideal pairings for the local seafood. Mourvèdre reigns king for red grapes, supported mainly by Grenache and Cinsault, while Clairette, Marsanne, Rolle, and Ugni Blanc are the region’s principal white grapes.
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Kermit once said...

Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.