Château de Pibarnon Bandol Rouge 2020
Winemaker: Eric de Saint-Victor
Grapes: Mourvèdre, Grenache
From the importer Skurnik Wines: Since purchasing the estate in 1975, Eric de Saint-Victor has been producing some of the most seductively aromatic and nobly structured wines in all of Southern France. Perched atop the highest and northernmost part of the appellation, the Château commands sweeping vistas of the amphitheater of vines and the Mediterranean Sea.
The restanques, or terraces, were carved into the hill to minimize erosion and maximize water absorption, which is of the utmost importance in a hot, dry terroir such as this one. The soil at Château de Pibarnon is unique, differing from that of its neighbors further down the slope. As a result of a geological anomaly purported to have taken place at the end of the Mesozoic Era, Pibarnon’s soils contain large quantities of blue marl and limestone, as well as fossil material which is 150 million years older than that found in other parts of the appellation. The dearth of nutrition provided by these stony, fossil-studded soils ensures that the vines achieve maximum vigor through their daily struggle to survive.
The estate’s Bandol Rouge is 90% Mourvèdre, 10% Grenache, coming from 35+-year-old vines growing at 250-300+ meters elevation, on clay, limestone and chalk soils. The grapes are de-stemmed and fermented with indigenous yeasts, aged for 20 months in large old barrel.
Winemaker: Eric de Saint-Victor
Grapes: Mourvèdre, Grenache
From the importer Skurnik Wines: Since purchasing the estate in 1975, Eric de Saint-Victor has been producing some of the most seductively aromatic and nobly structured wines in all of Southern France. Perched atop the highest and northernmost part of the appellation, the Château commands sweeping vistas of the amphitheater of vines and the Mediterranean Sea.
The restanques, or terraces, were carved into the hill to minimize erosion and maximize water absorption, which is of the utmost importance in a hot, dry terroir such as this one. The soil at Château de Pibarnon is unique, differing from that of its neighbors further down the slope. As a result of a geological anomaly purported to have taken place at the end of the Mesozoic Era, Pibarnon’s soils contain large quantities of blue marl and limestone, as well as fossil material which is 150 million years older than that found in other parts of the appellation. The dearth of nutrition provided by these stony, fossil-studded soils ensures that the vines achieve maximum vigor through their daily struggle to survive.
The estate’s Bandol Rouge is 90% Mourvèdre, 10% Grenache, coming from 35+-year-old vines growing at 250-300+ meters elevation, on clay, limestone and chalk soils. The grapes are de-stemmed and fermented with indigenous yeasts, aged for 20 months in large old barrel.
Winemaker: Eric de Saint-Victor
Grapes: Mourvèdre, Grenache
From the importer Skurnik Wines: Since purchasing the estate in 1975, Eric de Saint-Victor has been producing some of the most seductively aromatic and nobly structured wines in all of Southern France. Perched atop the highest and northernmost part of the appellation, the Château commands sweeping vistas of the amphitheater of vines and the Mediterranean Sea.
The restanques, or terraces, were carved into the hill to minimize erosion and maximize water absorption, which is of the utmost importance in a hot, dry terroir such as this one. The soil at Château de Pibarnon is unique, differing from that of its neighbors further down the slope. As a result of a geological anomaly purported to have taken place at the end of the Mesozoic Era, Pibarnon’s soils contain large quantities of blue marl and limestone, as well as fossil material which is 150 million years older than that found in other parts of the appellation. The dearth of nutrition provided by these stony, fossil-studded soils ensures that the vines achieve maximum vigor through their daily struggle to survive.
The estate’s Bandol Rouge is 90% Mourvèdre, 10% Grenache, coming from 35+-year-old vines growing at 250-300+ meters elevation, on clay, limestone and chalk soils. The grapes are de-stemmed and fermented with indigenous yeasts, aged for 20 months in large old barrel.