Bandol Rouge Without the Wait

As someone who struggles with patience, wine can be extremely challenging. Some of the most exciting bottles come with the caveat that they’ll be wonderful…if you can just leave them alone for a few more years. That makes it especially satisfying when a wine known for requiring age shows beautifully young. Bastide de la Ciselette’s Bandol Rouge is exactly that. It has all the depth and character the region is known for, without the wait. Ah, the sweet taste of immediate gratification!

Bandol is a small appellation tucked into the limestone hills of Provence, where the vineyards form a natural amphitheater opening toward the Mediterranean. Nearly 3,000 hours of annual sunshine help ripen thick-skinned Mourvèdre, while sea breezes and the Mistral temper the heat and keep the vineyards dry. At roughly 1,600 hectares, the entire appellation is about 65 times smaller than Bordeaux.

While Provence is best known for its delicate rosés, Bandol’s reputation rests on its powerful, Mourvèdre-based reds, which Eric Asimov once described as “structured, sometimes ferocious” wines built to age. Ciselette offers a more approachable expression, with Bandol’s depth and wild Mediterranean character in a fresh, balanced wine that’s remarkably easy to drink now.

We featured Ciselette’s Bandol Rosé last month, a natural match for warm evenings and summer cooking. For the Rouge, I’d fire up the Big Green Egg and grill a bone-in New York strip rubbed simply with black pepper, rosemary, and salt. I like to get the grill very hot, sear the steak on both sides, then close the vents to finish it with that classic charcoal smokiness.

Serve it with ratatouille made from the best tomatoes and zucchini you can find right now. The wine has enough backbone for the steak, while its dark fruit and earthy character fit naturally with the herbs and char. It’s the perfect meal for holding onto summer while beginning to look toward fall.