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Chateau de Pibarnon Bandol Rose 2014

Rosé from Bandol, Provence, France
  • WS90
0% ABV
  • V93
  • WE93
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Winemaker Notes

Pibarnon's Rosé heralds the arrival of summer and combines the flavorful complexity of Mourvedre with the spicy aromas of Cinsault. This thirst-quenching, lightly textured wine reminds us of the climate and lifestyle of Provence, with languorous summer afternoons and leisurely meals.

Blend: 60% Mourvedre, 40% Cinsault

Critical Acclaim

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WS 90
Wine Spectator
A solid rosé, with lightly muddled watermelon, white cherry and white raspberry fruit, carried by tea and watermelon seed notes. A flash of savory adds life to the broad finish. Shows more weight than zip, but delivers ample range and definition. Drink now.
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Chateau de Pibarnon

Chateau de Pibarnon

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Chateau de Pibarnon, Bandol, Provence, France
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Much of the magic at Pibarnon, as with any great wine, comes from the land. The highest point in the Bandol appellation, Pibarnon's vineyards curve and cut into each stony, chalk-rich hillside, creating a series of terraces (or "restanques") that face southeast. The minerality from this chalky terroir finds its way into the wine's perfume as notes of white pepper and flinty smoke.

Henri de Saint-Victor, descended from a prominent Paris family, discovered the potential of the Pibarnon site and planted it to Mourvèdre, Syrah, and Grenache. His son, Eric, is now taking this historic estate to a new level. Yields are being driven ever lower, and a fully modernized cellar is finally complete.

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 naturally produces an assortment of charming, aromatic rosés made of Mourvèdre, Grenache and Cinsault.

Rosé Wine

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Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

NBIPIBROSE14_2014 Item# 149284