A characterful Bandol made from 90% Mourvèdre and 10% Grenache. Its vines grow in the amphitheatre of Pibarnon on Triassic marl; for this wine, they come from the best and oldest vines at an average altitude of 250 metres. Éric de Saint Victor, who has run the estate since 2000, aims for velvety, complex wines without any showiness.
Ethereal notes of lavender, roses, mint and juniper, alongside ripe cherries, plums, blackberries, blood oranges and a hint of vanilla.
Palate
Black cherry and crisp plum meet liquorice, cinnamon, tonka bean, violet and pepper; pronounced acidity and tannins are carried by a cool, fresh vein and a lovely length.
Character
Elegant yet robust – a modern Bandol that seduces early on but, as a classic vin de garde, can also take its time.
Pairing
Medium-rare rib eye with rosemary butter, grilled rack of lamb with thyme or a wild mushroom ragout.
Notes
The estate has been certified organic since 2019; the wine is aged plot by plot for 20 months in barriques, tonneaux and wooden casks – generous decanting time is well worth it.
Tasting note
Colour & appearance
Intense purple-red with violet reflections – dense, youthful and full of promise.
Nose
An ethereal bouquet of lavender, roses, mint and juniper, accompanied by ripe cherries, plums and blackberries. Blood orange and a hint of vanilla complete the picture. Modern, yet unmistakably Bandol.
Palate
Given enough air in the decanter, this wine reveals itself as a charmer: ripe black cherry, crisp plum, gentle liquorice, cinnamon and vanilla, along with tonka bean, violet and pepper. The acidity is striking and the tannins impossible to overlook, yet both are elegantly integrated – robust and refined at once.
Finish
Long, fresh and cool – the length carries the dark fruit and spice notes far beyond the final moment.
Terroir & origin
Château de Pibarnon sits enthroned at the highest point of the Bandol appellation, looking out over the vines towards the Mediterranean. The vines grow in an amphitheatre facing the sea, formed by centuries-old stone terraces known as restanques. The soil: Triassic rock with blue marl. Only the finest and oldest vines at an altitude of around 250 metres are used for this wine.
Grape variety & vinification
A cuvée of 90 % Mourvèdre and 10 % Grenache, with yields of around 30 hl/ha. Fermentation lasts roughly three weeks, after which the wine matures plot by plot for 20 months in carefully matched barriques, tonneaux and wooden casks. Éric de Saint Victor, who has run the estate since 2000, focuses on sensual wines without ostentation: his Mourvèdre should be velvety and complex rather than aggressive. The estate has been certified organic since 2019.
Food recommendations
A wine for substantial cuisine: medium-rare rib eye with rosemary butter and roast potatoes, grilled rack of lamb with thyme and rosemary or – for the adventurous – a wild mushroom ragout with usukuchi shoyu.
Special features
The 2020 shows that a vin de garde need not be unwieldy: it is seductive even at an early stage. If you open it today, decant it generously. At 14.5% ABV, the balance remains astonishingly cool and fresh.
