Château de Pibarnon 2021

The richness and refinement of a Bandol rosé wine

The estate

In 1978, Henri and Catherine de Saint Victor were utterly smitten with Château de Pibarnon. Henri de Saint Victor left his job in a laboratory and learned 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 vineyard of Château de Pibarnon produces fine Bandol wines that have won numerous awards and are recognised for their finesse and their great ageing potential.

The Château de Pibarnon vineyard is divided into 12 main plots located on the upper reaches of the estate. Overlooking the sea, the vines are planted on slopes that form a vast amphitheatre, sheltering them from the Mistral wind. The high altitude (up to 300 metres) of the vineyard guarantees cool nights which favour a slow and gradual ripening of the grapes.

The wine

This Château de Pibarnon 2021 rosé wine stems from a 20-hectare vineyard. Managed according to biodynamic principles (working the soil, infusions, protecting the crops with essential oils), the vineyard has been certified in organic farming since 2019.

Vinification and ageing

The Cinsault grapes are pressed directly in order to bring full and fruity aromas. The Mourvèdre grapes undergoe direct bleeding, otherwise known as "free-run juice", and pressing. It thus gives structure, freshness and complexity to this wine. Fermentation is carried out in stainless steel vats, as is ageing for 6 months in order to preserve maximum freshness and liveliness.

The blend

Mourvèdre (65%)

Cinsault (35%).

Château de Pibarnon 2021 rosé wine: Characteristics and tasting tips

The tasting

Seductive in its youth due to its elegance and vivacity, this rosé wine harmoniously blends fruity and spicy notes with a mineral and structured framework.

Food and wine pairing

This Château de Pibarnon 2021 rosé will pair with a wide range of dishes, such as red mullet, bottarga, Iberian ham from Bellota, anchovies or Roquefort cheese.