Winemaker Notes
Pibarnon crafts the finest Mourvèdre-based wines in the world. A blend of older-vine Mourvèdre and Cinsault. Winemaker Eric de Saint-Victor presses his Cinsault directly; Mourvèdre is macerated and free-run juice is drawn off. Unique in its category, Pibarnon Rosé can age impressively and is at its peak within two-three years.
Blend: 65% Mourvèdre, 35% Cinsault
Professional Ratings
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Wine Spectator
A gorgeous, complex rosé, rippling with flavors of cherry, blood orange, spice, potpourri and currant. Ripe, densely packed and creamy, this stays elegant, with impressive harmony and a lovely salted almond note on the long finish. Mourvèdre and Cinsault.
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. 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 depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
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.