A little gem from Provence, this wine is now entering its golden age, it’s ready to drink and will pair beautifully with grilled and smoky meats.
“The deeply mineral, broodingly powerful reds of Pradeaux are a towering monument of consistency and centuries-deep (~275 years!) excellence” according to Ian Cauble, Master Sommelier. A reference in Bandol reds, for its earthiness and meatiness, showing the signs of a cooler vintage with its floral notes and a medium + body, that partners superbly with grilled lamb.
Food Pairing:
Seared fish, Goat Cheese
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