The estate, live
Vintages, vineyard work, team portraits, appellation news. Everything that makes up daily life at Bastide Blanche, told by those who live it.
The estate
Want to understand what lies behind a glass of Bandol, or simply enjoy a memorable moment? A visit to the estate is the most direct way to discover it. At Bastide Blanche, in Sainte-Anne-du-Castellet, the walk begins among the vines and ends in the cellar, where our wines are born.
Vineyard work
Still guided by this search for balance, the estate continues its biodynamic practices with the preparation and application of plant-based infusions. Made from carefully selected plants, these natural preparations accompany the vine's development and strengthen its resistance to the spring climate.
Vineyard work
Following the work carried out this winter through sheep grazing, Guillaume and Nathan are currently uncovering the vine bases. This operation consists of gently removing the soil accumulated around the foot of each vine to aerate the trunk area, warm the soil and prepare for the season's mechanical work.
The cellar
In the cellar, spring is a key period where the end of ageing meets the preparation of future wines.
The cellar
Once the red wines have been racked from the foudres, they are brought together in stainless steel tanks for blending. This choice allows us to work in a neutral environment, without the influence of wood, in order to fine-tune the balance of the wines.
Vineyard work
As the days grow longer and temperatures rise, the vine enters a period of intense vegetative growth. The buds that opened in April quickly become shoots, leaves and future bunches. It is a key moment for the quality of the coming harvest, and one ancestral gesture returns to our hands each year: sagattes.
Vineyard work
The vine enters a phase of dormancy, a period of vegetative rest. This rest is essential for restoring reserves in the roots and preparing budbreak, when the vine's vegetative and floral buds begin to develop.
Vineyard work
This year, the harvest began earlier than expected. During the week of August 15, Sylvain, our cellar master, carried out ripeness tests and sent samples to the laboratory. The results confirmed that the grapes were ready to be picked.
The cellar
A foudre is like a barrel, but much larger and made to last much longer. A true companion in the cellar, it accompanies the wine through patient, respectful ageing.
The cellar
From grapes to wine, every step matters. From harvest to vinification and then ageing, we guide the grapes in order to reveal the expression of the terroir and the vintage.
Olive harvest
Olive season is a key moment of the year at the estate. The harvest brings the team together to pick the fruit at the ideal stage of ripeness, with respect for the terroir and the natural rhythm of the olive trees.
Vineyard work
The estate benefits from a sunny Mediterranean climate tempered by sea breezes. This microclimate encourages biodiversity and helps naturally limit certain vine diseases.
Viticulture
Once again this year, the lunar calendar guided our harvest choices. A solar, concentrated vintage that promises excellent ageing potential. It all began on the evening of 14 August…
Appellation
Our reds rank among the year's top selections in the special Provence issue. Read the interview given earlier this month…
Estate
A space designed to welcome visitors to the heart of the vines, with a view of Le Castellet. Come taste our cuvées in the shade of the olive trees…
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