Château de Pibarnon Rouge AOC 2020 3000ml Doppel-Magnum
The Château de Pibarnon Rouge AOC 2020 from Bandol is a vin de garde made from 90% Mourvèdre and 10% Grenache, grown on Triassic clay, limestone and chalk.
CHF 245.50
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
Mourvèdre in a velvety, complex expression. Éric de Saint Victor, who has run the estate since 2000, seeks hedonistic, sensual wines without ostentation, and the 2020 already shows it: give it time and air in a decanter, and despite its pronounced acid structure and firm tannin, it already reveals a real charmer.
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, structure the slope; the soils consist of Triassic clay, limestone and chalk with blue marl and prehistoric fossils. Only the best and oldest vines at a mid-altitude of 250 metres are used for this vin de garde, with yields of around 30 hl/ha.
Grape variety and vinification
The cuvée is made from 90% Mourvèdre and 10% Grenache. Fermentation takes around three weeks, after which the wine is aged parcel by parcel for 20 months in matched barriques, tonneaux and large casks of various provenance.
On the palate
The wine carries an ethereal scent of lavender, roses, mint and juniper, over ripe cherries, plums, blackberries and a touch of elderberry, with blood orange and a hint of vanilla. On the palate, ripe black cherry, crisp plum, light liquorice, cinnamon and vanilla with a touch of tonka bean, along with violet and pepper. A cool, fresh streak carries the wine into a long finish.
Food pairings
Rib eye medium rare with rosemary butter and roasted potatoes, grilled rack of lamb with thyme and rosemary, or wild mushroom ragout with usukuchi shoyu.
Special features
Pibarnon's Bandol Rouge needs time, ten years, sometimes more; the 3000 ml double magnum is a format made precisely for that patience. Cellar master Marie Laroze has been working on the estate's 220 individual parcels since 2008. 14.5% vol., dry.
