SPECIAL “EMAIL ONLY” PRE-ORDER OFFER:
SAVE 15% when you pre-order a 1/2 case of this wine!
Mac’s Pre-Order Cash Price $19.99/btl
Special Pre-Order 6+ btl Price $16.99!!
Domaine Sorin, Bandol Rose: “Bandol, located right along the Mediterranean between Marseille and Toulon, is the spiritual home of Mourvèdre. The rosés from this tiny AOC have been lauded by the likes of Alice Waters and Kermit Lynch, and with Domaine Sorin’s blend of Mourvèdre (60%) and Grenache (40%), you’ll join in the chorus of praise. Produced in a much more limited quantity than the “Terra Amata”, this rosé is floral and peachy, with great verve and a seamless finish. It is perfect with summer fare such as seafood pastas, grilled fish with fennel seed and herbs, or vegetables with pistou.”
“Luc Sorin is one of southern France’s hottest winemakers. His 28-acre vineyard is located along the Bandol border (part of its acreage is actually within Bandol)… This is an estate to check out before the prices soar, as these are exceptionally high quality wines.” – Robert Parker
This wine is available by EMAIL PRE-ORDER ONLY, if you want any number of bottles you must respond by Friday, June 3rd. Reply to Order or email leigha@macsbeerandwine.com and we will order this wine to be delivered next week!
LA TIMES REVIEW OF A PREVIOUS VINTAGE:
“2007 Domaine Sorin Bandol Rose
WINE OF THE WEEK June 4, 2008 | S. Irene Virbila
To me, summer means rose, and most often it means a rose from the seaside town of Bandol, 10 miles west of Toulon in southern France. This lovely example from Domaine Sorin has a fragrance like wild strawberries and a delicate, pale rose color. Made from a blend of 60% Mourvedre with 30% Grenache and 10% Cinsault, the 2007 Bandol rose is graceful and refreshing and has a lovely, finespun finish.
Chilled, it makes a superb aperitif — keep a bottle in the fridge for unexpected guests. Serve it with a plate of dark olives or thin toasts spread with tapenade, the olive paste of Provence. It’s also perfect with a plate of antipasti, salads, pastas and vegetable soup swirled with pistou, the Provencal version of pesto.” link: http://articles.latimes.com/2008/jun/04/food/fo-wow4
