Wine information
The 2019 Bandol Blanc is a cuvée of 50 % Clairette, 30 % Bourboulenc and 20 % Marsanne and Ugni Blanc. The vines are on a north-facing slope on blue marl, as known from the Jura, for example, from Château Chalon, or from the vineyards of Pétrus in Pomerol and d'Yquem in Sauternes. The grapes were pressed directly, the sediments were allowed to settle naturally, and then the juice was fermented spontaneously at low temperature for 25 days. The wine was aged in stainless steel as well as to a small extent in wood.
Color
straw yellow with green reflexes
Nose
The fragrance is reminiscent of the Bandol Blanc of Meyer lemons and salt lemons, which mix with light green almonds, a breath brioche, oyster shells and fennel green. This overall very delicate, fresh scent is accompanied by hay, chamomile and lime blossom.
Palate
On the palate the Bandol Blanc fresh elements with the typical aromas of white southern grape varieties. Notes of cedar lemons meet those of cantaloupe melons, a little pepper, a little more licorice, dry herbs as well as a tart bitter fresh grapefruit zest. The acidity is Southern ripe but precise. Aging on the fine lees brings a slight creaminess to the palate. All of this comes across as very well-balanced, fine and, by Southern standards, downright enchantingly delicate. And yet, the wine is equipped with underlying power.
Food recommendations by Christoph Raffelt
- Salt-crusted turbot with beurre blanc and grilled wild fennel
- Seafood platter
- Tart with fennel and green asparagus
Type | |
---|---|
Vintage | |
Variety | |
Content | |
Alcohol content | |
Residual sweetness | ■□□□□ |
Allergens | Contains sulfur |
Acid | 4,6 g/l |
Drinking temperature | 11° |
Manufacturer | Chateau de Pibarnon, 410, chemin de la Croix des Signaux, 83740 La Cadiere d'Azur / France, Organic certificate: FR-BIO-01 |