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Chateau de Pibarnon Bandol Rose 2014

Rosé from Bandol, Provence, France
  • WS90
0% ABV
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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, , France - Other regions
Chateau de Pibarnon
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.

Finger Lakes

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As the most historic wine-producing region in New York state, winemaking in the Finger Lakes area dates back to the 1820s and today as a region, produces 90% of the state’s total wine production. Its narrow and deep lakes created by the movement of Ice Age glaciers retain summer heat that incidentally serves to heat up cold winter air, making it fall down from the lakes’ steep slopes. In the summer, the lakes, cooled by cold winter weather, stave off budding of grapes until danger of frost has subsided. The lakes big enough to moderate the climate, and thus are the focal points of vineyard areas, include Canandaigua, Keuka, Seneca, and Cayuga. While Riesling has fueled most of the region’s success, today Pinot noir and Cabernet Franc enjoy some attention.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

NBIPIBROSE14_2014 Item# 149284

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