A bright, pale yellow in colour. An intense nose of tropical stone fruit aromas with a hint of white flowers. Dry and pleasantly tart on the palate with refreshing acidity and showing a touch of spice, the finish is ripe and lengthy. Serve with soupe au pistou, sea-bream with a sea-urchin sauce or crab souffle.
The Bandol Blanc is a creamy blend of Marsanne, Clairette, Bourboulenc and Ugni Blanc. Superb with fish and seafood dishes.