La Revue du Vin de France (Guide 2026): 95/100 - La Migoua, made with half Mourvèdre, offers warm fruit (cherry) and perfect sweetness. Intensity and volume on the finish.
Here's What We Thought:
Deep garnet in the glass, this Bandol gem has aromas of ripe black cherries, dried herbs, and a touch of wild Mediterranean scrub, with a savory, earthy edge. On the palate, it’s structured but not stiff—dark fruit, crushed spice, and that Mourvèdre backbone giving it grip without feeling heavy. This is a food wine through and through: grilled lamb, rosemary roast chicken, or a slow-braised beef stew all make it sing. 🍷
Fun Fact: “La Migoua” comes from one of Tempier’s highest vineyard sites, where the cooler elevation gives this cuvée its signature lift and more aromatic, herbal edge compared to the other single-vineyard Bandols.
