Winemaker Notes
The source of the refinement and elegance of Chateau de Pibarnon's wines lies in the estate's captivating vineyards, which overlook the Mediterranean Sea in the appellation of Bandol, in Provence.
A thick-skinned black grape, Mourvèdre has found its favourite soils in the sunny Bandol appellation. Some 3,000 hours of sunshine a year perfectly suit this slow-ripening grape. Rarely found in other cooler French vineyards, Mourvèdre brings harmony, elegance and an amazing ageing capacity to the red and rosé wines of sunny Bandol.
The Bandol region was essentially undiscovered when Catherine and Henri de Saint Victor purchased Pibarnon in the late 1970s. Recognizing the region’s potential, this visionary couple worked tirelessly for some 30 years, landscaping and crafting ever better wines.
By the 1990s, Pibarnon was making the region’s top red and rosé wines, a status today maintained under their son, Eric de Saint Victor, today the estate's winemaker.
Provence’s leader in concentrated and age-worthy red wines, Bandol is home to the dense, deep and earthy Mourvèdre grape. Like Châteauneuf-du-Pape, Bandol produces characterful reds that, while approachable in their youth, are typically designed for the cellar.
Given its coastal, Provencal situation, Bandol also naturally produces an assortment of charming, aromatic rosés made of Mourvèdre, Grenache and Cinsault.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.