Profile

Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 6 to 20 years from vintage.

vintage6 yrs20 yrs22 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-bodiedFirm tanninHigh acidityDryLong finish

Aroma: dark plum, thyme, leather, pepper

Palate: blackberry, iron, tobacco, savoury herb

Family-owned Bandol from one of the appellation's longest-running estates. Approachable in its youth but with the Mourvedre frame to age fifteen years.

What it pairs with

  • Lamb chops grilled over vine cuttings Olivette's thyme and pepper register echo the herb-scented lamb; tannins handle the char.More wines for lamb →
  • Cassoulet Slow-cooked white beans, duck confit and sausage find a peer in the wine's savoury depth and tannin structure.More wines for pork →
  • Aged Manchego Sheep's-milk cheese with nutty depth aligns with the wine's leather and dark-fruit aged tones.More wines for aged hard cheese →
  • Steak frites with green peppercorn The classic bistro plate meets Mourvedre's iron and pepper grip; tannins frame the seared crust.More wines for steak →

History

The Dumoutier family has run Olivette since 1942, with the modern Bandol Rouge taking shape in the 1960s as the appellation's regulations matured. The estate is one of the few Bandol producers to have remained in continuous family ownership through the 20th century.

  1. 1942Dumoutier family acquires the estate
  2. 1960Modern Bandol Rouge vinification established under AOC regulations

Facts

Producer
Domaine de l'Olivette · visiting guide
Grapes
Mourvedre (60%), Grenache, Cinsault, Carignan
Classification
AOC Bandol
Oak
18 to 24 months in large old oak foudres
ABV
14.0%
Price
EUR 25 to 40 at retail
Drinking window
6-20 from vintage
First vintage
1960
Vegan
Yes (no animal-derived fining)

Frequently asked about Domaine de l'Olivette Bandol Rouge

What does Olivette Rouge taste like?

Dark plum, thyme, leather and pepper on the nose; blackberry, iron, tobacco and savoury herb on the palate. Full-bodied with firm tannins, high acidity and a long savoury finish.

When should I drink Olivette Rouge?

Drink between 6 and 20 years from vintage. The cuvee is more approachable in youth than some flagship Bandol; decant 60 minutes for vintages under 10 years old.

Is Olivette Rouge vegan?

Yes. Olivette does not use animal-derived fining agents on its red, though the estate does not pursue formal vegan certification.

What food pairs with Olivette Rouge?

Lamb chops grilled over vine cuttings is the canonical pairing. Cassoulet, aged Manchego and steak frites with green peppercorn are equally strong matches.

What classification does Olivette Rouge have?

AOC Bandol, requiring a minimum 50 percent Mourvedre and at least 18 months in oak. Olivette typically runs around 60 percent Mourvedre, with the balance from Grenache, Cinsault and Carignan.

Tags

carignan cellar worthy cinsault dry firm tannin full body grenache high acid mood contemplative mood rustic mood savoury mourvedre occasion cellar occasion dinner party occasion winter old world pairs with aged cheese pairs with red meat price trade up still red value pick vegan

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