A velvety, complex red wine from Bandol in Provence, in which Château de Pibarnon unites the grape varieties Mourvèdre and Cinsault on blue Triassic marl to create a profound, age-worthy wine.
Deep, dense ruby red with dark, almost black reflections.
Nose
Black berries, dark cherry and liquorice, accompanied by spicy notes of garrigue, leather and a hint of violet.
Palate
Dry and powerful at 14.5% vol., silky tannins, dense fruit and a spicy, long-lasting depth on the finish.
Character
A sensual, elegant Bandol without any showiness – velvety rather than aggressive, complex rather than loud, with great ageing potential of ten years and more.
Pairing
Leg of lamb with Provençal herbs, braised beef cheek or mushroom ragout with polenta.
Notes
The Mourvèdre thrives on the centuries-old stone terraces (restanques) at the highest point of Bandol, on unique blue Triassic marl – certified organic since 2019, ideal for stylish discovery in the half-bottle format (375 ml).
Tasting note
Character
A Bandol Rouge of almost aristocratic composure: dark, profound, with the velvety power that Éric de Saint Victor coaxes from his Mourvèdre – complex rather than loud, sensual rather than showy. Dark berries, liquorice, Mediterranean herbs and a fine spiciness shape the picture. This wine needs time; the half-bottle format (375 ml) is ideal for two.
Terroir & Origin
The Château sits enthroned at the highest point of the Bandol appellation, looking out over an amphitheatre of vines down to the Mediterranean. Centuries-old stone terraces, built up by hand – the restanques – form around 50 hectares on unique Triassic rock with blue marl, rich in prehistoric fossils. Each terrace has its own microclimate, together making up some 220 individual plots. Since 2019, the estate has been organically certified.
Grape Variety & Vinification
Mourvèdre carries the wine, while Cinsault lends freshness and finesse. Since 2000, Éric de Saint Victor has run the estate that his parents Catherine and Henri once bought when Bandol was barely known; the gravity cellar they built was ahead of its time. Cellar master Marie Laroze, on board since 2008, brings Burgundian precision to the plot-by-plot work. The result: an age-worthy red wine with 14.5% vol., dry and densely woven.
Food Pairings
A wine for the Provençal table and beyond: with leg of lamb with rosemary, Daube de Bœuf, wild boar ragout or grilled duck breast. Also a convincing choice alongside robust hard cheese and mushroom dishes. Those who are patient will be rewarded after ten years of cellar ageing with an experience of great depth.
