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Organic. This is Pibarnon’s top wine, and one of the great ‘mountain Bandols’. It’s a blend of 90% Mourvèdre and 10% Grenache drawn from the estate’s high-altitude terraces. The altitude, the sea influence and the limestone/clay soils bring a freshness and purity rare in Mediterranean reds.
Fruit for this cuvée is sourced only from the oldest vines and finest terraces of Château de Pibarnon, including Bel-Air, La Grande Paguette, La Falaise, Les Pointes Blanches, Le Col and Les Dolmens. Pibarnon’s rouge has always been a wine of finesse, and in recent years the style has refined further. Under the young chef de culture Éric Schladenhaufen, organic and biodynamic vineyard management has progressed. Then, cellarmaster Marie Laroze avoids winemaking artifice–ferments are wild, oak vessels are large and mature, sulphur use is low, and batch sizes are small and based on terroir.
The current vintage fermented wild in concrete tanks—with approximately 25% bunches to lift the aromatic profile—and matured for 20 months in a mix of new and used oak foudres. There’s so much potential brimming under this cork, with enough youthful charm to shine with the right food today (decanting recommended).