When it was founded in 2010, Bastide de la Ciselette became just the 57th winery in the Bandol appellation (previously, the estate sold its fruit to the local cooperative). Owner Robert DeSalvo is assisted by talented vigneron Romain Bournaud in farming 15 hectares of vineyards, where they incorporate both organic and biodynamic methods. La Ciselette is in the heart of Provence’s Bandol AOC, in the Var département (note the regional indication, rather than “Bandol,” on the label). The vineyards of the Bandol are arrayed across a sun-splashed, south-facing bowl that is protected by mountain ranges to the north. Even more important is the geology: pebbly clay mixed with copious amounts of limestone. 

Hand-harvested fruit for this wine (60% Grenache and 40% Merlot) was macerated on its skins briefly and then pressed to tank via pneumatic press to complete fermentation. Nothing is added to supplement the wine’s high natural acidity, and it aged for roughly four months in tank before it is bottled. Use a larger glass, like a Bordeaux stem, to bring out the full spectrum of aromas, including wild raspberries, blood orange, ruby red grapefruit, rosewater, white pepper and hints of salty sea air. The palate is richly textured with some of the same fruits up front mingling with savory notes of sage, rosemary, and pink peppercorn. Pair with salmon croquettes or anchovy toasts.