Château de Pibarnon 2022

An elegant and fruity Bandol  rosé wine

The estate

In 1978 Henri and Catherine de Saint Victor fell in love with Château de Pibarnon. Henri de Saint Victor left his job in a laboratory and learned day by day how to manage the vineyard and make wine, while gradually increasing the surface area of his vineyard. Eric de Saint Victor joined his parents in 1989 before taking over the management of the estate in 2000.

The vineyard

With a surface area of 50 hectares, the Château de Pibarnon vineyard produces great Bandol wines that have won numerous awards and are recognised for their great finesse and their great ageing potential.

The Château de Pibarnon vineyard is divided into 12 main plots located on the heights of the estate. Overlooking the sea, the vines are planted on slopes forming an amphitheatre sheltered from the Mistral wind. The high altitude (up to 300 metres) of the vineyard guarantees cool nights which advance a slow and gradual ripening of the grapes.

The wine

This Château de Pibarnon rosé 2022 comes from a 20-hectare vineyard, managed according to biodynamic principles (working the soil, infusions, crop protection using essential oils) and certified Organic Agriculture since 2019.

Winemaking and ageing

The Cinsault was pressed directly in order to bring smoothness and fruity aromas. The Mourvèdre juice was "bled" off to become "jus de goutte," and pressed. This provided structure, freshness and complexity to this cuvée. Fermentation was carried out in stainless steel vats, as was the ageing for 6 months in order to preserve maximum freshness and brightness.

Blend

Mourvèdre
Cinsault

Characteristics and tasting tips for Château de Pibarnon rosé 2022

Tasting

This rosé wine, airy in its youth, gives off beautiful notes of red fruits and sweet spices as well as an elegant structure which becomes more complex with the passing of years, and a more mineral expression.

Food and wine pairing

This Château de Pibarnon rosé 2022 pairs marvellously with red mullet, bottarga, Spanish Bellota ham, anchoïade or Roquefort cheese.