Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 8 to 25 years from vintage.
vintage8 yrs25 yrs27 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 in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: dark cherry, wet stone, rosemary, graphite

Palate: damson, iron, cocoa, savoury herb

Mourvedre-led Bandol from Terrebrune's Triassic limestone marl terraces at Ollioules. Cool, mineral expression with iron and wet-stone depth; the firmest acidity in Bandol's eastern half.

What it pairs with

  • Beef daube with orange peel
    Terrebrune's iron and rosemary mirror Provencal slow cooking; the wine's acidity refreshes between bites of long-braised meat.
  • Roast pigeon with juniper jus
    The wine's gamey-graphite depth meets pigeon's iron-rich meat; juniper echoes Bandol's myrtle register.
  • Aged Roquefort
    Blue cheese fat finds balance in the wine's tannin frame; the cocoa note bridges the salt-sweet axis.
  • Wild mushroom tagliatelle
    Earthy mushroom and wet-stone wine align on the forest-floor register; the wine's body carries cream sauces.

History

Georges Delille revived the Terrebrune estate in 1965 and bottled the first commercial vintage in 1980. The vineyards sit on the Triassic limestone of Ollioules, giving Bandol a cooler, more mineral expression than the western sites. The estate has been certified organic since the late 1990s and biodynamic in practice for over a decade.

  1. 1965: Delille family acquires and replants the estate
  2. 1980: First commercial Terrebrune Rouge bottled
  3. 2000: Estate certified organic

Facts

Producer
Domaine de Terrebrune · visiting guide
Grapes
Mourvedre (85%), Grenache, Cinsault
Classification
AOC Bandol
Oak
24 to 30 months in large old oak foudres
ABV
14.0%
Price
EUR 45 to 70 at retail
Drinking window
8-25 from vintage
First vintage
1980
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED
Vegan
Yes (no animal-derived fining)

Frequently asked about Domaine de Terrebrune Bandol Rouge

What does Terrebrune Rouge taste like?

Dark cherry, wet stone, rosemary and graphite on the nose; damson, iron, cocoa and savoury herb on the palate. Full-bodied with firm tannins, high acidity and a long savoury finish.

When should I drink Terrebrune Rouge?

Drink between 8 and 25 years from vintage. The Triassic limestone gives Terrebrune more mineral edge than valley-floor Bandol; bottles often peak from year 12.

Is Terrebrune Rouge vegan?

Yes. Terrebrune does not use animal-derived fining agents, though the estate does not pursue formal vegan certification.

What food pairs with Terrebrune Rouge?

Beef daube with orange peel is the canonical pairing. Roast pigeon with juniper, aged Roquefort and wild mushroom tagliatelle are equally strong matches.

Is Terrebrune biodynamic?

Terrebrune is certified organic and follows biodynamic practices, though the estate is not currently Demeter-certified for biodynamics.

Tags

biodynamic cellar worthy cinsault dry firm tannin full body grenache high acid iconic mood contemplative mood elegant mood savoury mourvedre occasion cellar occasion dinner party occasion special old world organic pairs with aged cheese pairs with blue cheese pairs with game pairs with mushroom pairs with red meat price premium still red vegan

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