La Daby is based in the heart of Bandol’s vineyards. As you drive around the local area you’ll notice sign after sign for the various establishments.
Just ten-minutes drive, on the road to Castellet is Moulin de la Roque winery, a favourite of ours.
We were lucky enough to have a private tour of the winery and a tasting sessions with Tim the winery Manager. I enjoy wine, but know little of the wine making process, traditions and skill it takes to produce. Our guide Tim talked us through the entire process as we walked ‘backstage’ into the bottling area of winery, the cellar containing thousands of litres of different wines, some in gigantic oak barrels.
From growing vines and soil conditions to the picking process, which is all done by hand for Moulin de la Roque, to storage, ageing, bottling and sales, we had a whistle-stop tour through the winemaking process.
Compared to other wineries in Moulin de la Roque is different. It’s a Co-op and its premise is just five years old, bespokely designed for efficiency as they employ just 15 members of staff, and, in keeping with the company’s values, the winery is an ‘eco-building’, with green rooftops and naturally insulated in 90% of the spaces.
The vineyard believes they should work with what Mother Nature gives them, and not to interfere with using things like pesticides or sprinkler systems on the land. They have five different sites in Bandol and at harvest time, hand pick on all sites on exactly the same day.
Bandol is well known for it’s rose, but Tim tells us it’s actually the reds from Bandol which are regarded by the winemakers as the best in the region.
Our tasting session was enlightening (and delicious). Not only talking and learning about the smells / the nose as they are known, within each wine, but a lesson on learning how the grapes are grown, why, where, how the environment effects their taste and how different types of earth have an impact on taste too.
Tasting an ‘exclusive’ white from their vineyard, a ‘best selling’ red and their award winning rose. We had a new found appreciation for what we were enjoying, and some insight into just how much work goes into creating the country’s best known product.
Inspired by experience we each invested in a bottle of red which needs to be ‘laid down’ for five years before it can be drunk – we’re all looking forward to 2022 now!
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