2024 Gueissard Bandol Rosé, Mediterranee Provence

Gueissard Bandol Rosé is a refined and expressive wine from the heart of Provence, capturing the elegance and complexity that have made Bandol one of the world’s most prized rosé appellations. Domaine Gueissard is a relatively young, dynamic estate founded by Clément Minne and Guillaume Raffi in 2010, and it has quickly earned a reputation for producing vibrant, terroir-driven wines. Their Bandol Rosé comes from organically farmed vineyards near the Mediterranean coast, where old vines, limestone soils, and cooling sea breezes give the wine both intensity and freshness.

Bandol is located in the Var département of Provence, facing the sea, and is famous for its sun-drenched climate tempered by the mistral winds and maritime influence. The vineyards are planted on limestone and clay terraces, which provide excellent drainage and impart a mineral backbone to the wines. The rosé is predominantly Mourvèdre, the signature grape of Bandol, supported by Grenache and Cinsault. Grapes are harvested at night to preserve aromatics, then gently pressed with minimal skin contact to achieve a delicate pale salmon colour. Fermentation occurs at cool temperatures in stainless steel, maintaining purity and precision, with no oak used.

In the glass, Gueissard Bandol Rosé is a pale, shimmering salmon pink. Aromas of wild strawberries, white peach, citrus zest, rose petals, and crushed stone rise elegantly, reflecting both the Provençal sunshine and the limestone soils. The palate is dry, finely textured, and beautifully balanced, with juicy red berries and stone fruits framed by vibrant acidity and a subtle savoury edge from the Mourvèdre. The finish is long and mineral, making it both refreshing and quietly complex.

This rosé is superb as an aperitif and pairs perfectly with Provençal seafood dishes such as grilled prawns, bouillabaisse, or tuna tartare. It also complements Mediterranean salads, charcuterie, roast chicken with herbs, or goat’s cheese. While delicious young, Bandol rosé can also age gracefully for 3 to 5 years, gaining subtle spice and savoury depth over time.