The Bandol from Pradeaux is a creature whose soul emerges from Mourvèdre. The classic cuvée is 95% Mourvèdre and 5% Grenache, with the Grenache adding spice to the bouquet and leavening some of the drama provided by the intimidating structure of the Mourvèdre. One of the hallmarks of Pradeaux is that the grapes are never destemmed. The result is a wine of ferocious tannin in its youth, another reason for the prolonged aging in these large wooden barrels, a time for the wine to repose and find its identity as it emerges from the cocoon of tannins to reveal an exceptionally complex crowd of aromas and flavors. Although situated mere steps from the Mediterranean, harvest at Pradeaux (always manual) frequently starts in earnest for the Mourvedre during the first weeks of October. The average age of the vines is approximately 35 years and harvest levels are quite low, often in the range of 25 hectoliters per hectare. Fermentation occurs at temperatures between 28 and 30 degrees Celsius and the wines are racked into large oak ovals and foudres where they rest with occasional rackings for four years before being bottled. Neither new oak nor small barrels are ever used at Pradeaux and the red wines are never fined nor filtered. Depending on the vintage, we import between 300 and 500 cases per annum for the US market.