Château de Pibarnon Rouge AOC 2019 1500ml Magnum
The Château de Pibarnon Rouge AOC 2019 is a Bandol made predominantly from Mourvèdre, grown on Triassic marl in an amphitheatre of stone terraces open toward the Mediterranean.
CHF 106.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
Magnum — counts as 2 bottles in the case.
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About this wine
Character
A Bandol crafted as a vin de garde that shows Mourvèdre at its velvety, complex best. Éric de Saint Victor, at the helm of the estate since 2000, seeks sensual wines without showiness: this one has power without ever becoming loud. 14.5% Vol., dry.
Terroir and origin
The vines grow in an amphitheatre facing the sea, the highest point in Bandol. The restanques, centuries-old dry-stone terraces built by hand, climb the slope, each tier with its own microclimate. For this wine, only the finest and oldest vines at an average altitude of 250 metres count, on clay, limestone and Triassic chalk with blue marl.
Grape variety and vinification
A blend of 90% Mourvèdre and 10% Grenache. Fermentation lasts around three weeks, after which the wine ages for 20 months, parcel by parcel, in barriques, tonneaux and foudres of varying provenance matched to each plot. Cellar master Marie Laroze, with the estate since 2008, oversees the 220 individual parcels.
On the palate
In the glass, a deep, dense violet-red, opaque right to the rim. The nose is generous: blackberry, black cherry, blackcurrant, elderberry and sweet wild raspberry, underscored by tree bark, liquorice, leather, cocoa and toasted herbs such as rosemary, thyme and juniper. Charming and expansive across the palate, sweet cassis notes meet pronounced tannin and vibrant acidity.
Food pairings
A wine for intense cuisine and, above all, game: wild rabbit with porcini risotto and thyme, pigeon with lemon-nougat hollandaise and fried beetroot crisps, or crêpe filled with Bleu d'Auvergne and blackberries, served with a wild herb salad.
Special features
Catherine and Henri de Saint Victor transformed the estate into a Provençal bastide and built a gravity-flow cellar ahead of its time. From 16 hectares in 1977, the estate has grown to around 50 hectares today, all on Triassic rock with blue marl and prehistoric fossils.
