The 2015 Bandol is 90% Mourvèdre, with the rest a blend of Cinsault and Grenache. Whole-bunch fermented with indigenous yeasts and then aged 22 months in foudres, it's nevertheless floral and red fruited, hinting at roses and raspberries. Full-bodied yet crisp, it adds a complex mélange of orange zest, clove and allspice to the mix, while remaining relatively accessible.