Château de Pibarnon Rouge AOC 2019
The Château de Pibarnon Rouge AOC 2019 is a Bandol made from 90 percent Mourvèdre and 10 percent Grenache, grown on Triassic soils above the Mediterranean.
CHF 53.00
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
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About this wine
Character
A deep, impenetrable violet-red announces a red wine of fullness and clear structure, built to age. Éric de Saint Victor, at the helm of the estate since 2000, seeks sensual wines without ostentation: here the Mourvèdre shows itself velvety rather than aggressive.
Terroir and origin
The vines stand at the highest point of Bandol, in an amphitheatre open to the sea made up of restanques, centuries-old stone terraces stacked by hand. The subsoil consists of Triassic clay, limestone and chalk, interspersed with blue marl and prehistoric fossils. For this vin de garde, only the best and oldest vines, at an average altitude of 250 metres, are considered.
Grape variety and vinification
A blend of 90 percent Mourvèdre and 10 percent Grenache. Fermentation lasts around three weeks, after which the wine ages parcel by parcel for 20 months in matched barriques, tonneaux and foudres of varying provenance. Cellar master Marie Laroze has worked with the estate's 220 individual parcels since 2008.
On the palate
On the nose, generous fruit: sweet blackberry, black cherry, blackcurrant, elderberry and wild raspberry, alongside tree bark, liquorice, leather, cocoa and toasted herbs such as rosemary, thyme and juniper. In the mouth it runs charmingly and expansively across the tongue, sweet cassis notes meeting pronounced tannin and invigorating acidity. At 14.5 percent vol. it remains dry, authentic, with an animal quality.
Food pairings
With wild rabbit with porcini risotto and thyme, with pigeon with lemon-nougat hollandaise and fried beetroot chips, or with crêpe filled with Bleu d'Auvergne and blackberries, served with a wild herb salad.
Special features
The estate's Bandol Rouge needs time, ten years, sometimes more. It is aged in the gravity-flow cellar designed by Catherine and Henri de Saint Victor, which was ahead of its time.
