Profile

Structure

Bodyfull
Tanninhigh
Acidityhigh
Sweetnessdry
Finishlong
Oaknew oak

Drinking window

Best 10 to 40 years from vintage.

vintage10 yrs40 yrs42 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedHigh tanninHigh acidityDryLong finish

Aroma: wild blackberry, tar, myrtle, leather

Palate: damson, iron, incense, tobacco

The most uncompromising Bandol: near-pure Mourvedre, three to four years in old foudre, no fining or filtration. Tar, iron and dried herb over a tannin frame that demands fifteen years minimum.

What it pairs with

  • Roast wild boar haunch Pradeaux's iron and tar grip handles game's deep meat; the wine's incense edge reads as a true Provencal autumn.More wines for wild boar →
  • Lamb shanks braised in red wine Long-cooked lamb meets the wine's foudre-aged tannin frame; the dish's red-wine reduction echoes Pradeaux's depth.More wines for lamb →
  • Aged Mimolette The hard caramelised cow's-milk cheese's salt and dark-fruit aged tones align with Pradeaux's leather and tobacco.More wines for aged hard cheese →
  • Pieds et paquets marseillais Provencal tripe-and-trotter classic finds the savoury depth and structure to handle long braising.

History

Pradeaux has produced its uncompromising Mourvedre-led Bandol under the Portalis family since 1752. The estate kept the long foudre-aging tradition through the 20th century when most producers shortened it. The cuvee has been bottled in essentially the same style for over a century.

  1. 1752Portalis family acquires the estate
  2. 1941AOC Bandol founded with Pradeaux as a founding member
  3. 1982Cyrille Portalis takes over and confirms the long foudre-aging tradition

Facts

Producer
Chateau Pradeaux · visiting guide
Grapes
Mourvedre (95%), Grenache
Classification
AOC Bandol
Oak
36 to 42 months in large old oak foudres, no new oak, no fining or filtration
ABV
14.0%
Price
EUR 55 to 90 at retail
Drinking window
10-40 from vintage
First vintage
1923
Vegan
Yes (no animal-derived fining)

Frequently asked about Chateau Pradeaux Bandol Rouge

What does Pradeaux Rouge taste like?

Wild blackberry, tar, myrtle and leather on the nose; damson, iron, incense and tobacco on the palate. Full-bodied with high tannins, high acidity and a long savoury finish.

When should I drink Pradeaux Rouge?

Drink between 10 and 40 years from vintage. Pradeaux is the most uncompromising Bandol; the long foudre aging means it needs 15 years minimum to fully unfurl. Decant 2 hours for vintages under 20 years old.

Is Pradeaux Rouge vegan?

Yes. Pradeaux's no-fining and no-filtration approach means no animal-derived agents touch the wine, though the estate does not pursue formal vegan certification.

What food pairs with Pradeaux Rouge?

Roast wild boar haunch is the canonical pairing; Pradeaux's iron and tar handle game's deep meat. Braised lamb shanks, aged Mimolette and pieds et paquets marseillais are equally strong matches.

How long is Pradeaux Rouge aged?

Three to three and a half years in large old oak foudres, with no fining and no filtration. The unusually long aging is part of what gives the cuvee its 40-year cellaring potential.

Tags

cellar worthy cult wine dry full body grenache high acid high tannin iconic mood bold mood contemplative mood savoury mourvedre occasion celebration occasion cellar occasion special old world pairs with aged cheese pairs with game pairs with red meat price premium still red vegan

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