Château de Pibarnon Red 2020
Dominating the Mediterranean from its terraced amphitheater, Château de Pibarnon embodies the soul of Bandol. The vines, clinging to the slopes of Santonian blue marl, benefit from well-ventilated exposure and significant temperature variations that extend ripening. This unique geology imbues the wines with a flavorful depth, a pronounced salinity, and a structural freshness that the estate cultivates with unwavering dedication through patient aging and a quest for balance.
The 2020 vintage, bathed in sunshine yet impeccably preserved by cool nights, yields a red wine that is both dense and precise. The grapes are harvested at full phenolic ripeness, carefully sorted, and then vinified in tanks using measured extractions to preserve the fruit's structure and the noble character of the Mourvèdre. Extended aging in large oak casks refines the structure, polishes the tannins, and promotes aromatic integration without any overt oak influence. Bottling takes place after many months on fine lees to retain the juicy core and saline finish typical of this appellation.
The nose opens with aromas of blackberry, blueberry, and black cherry, joined by violet, bay leaf, a hint of black olive, and sweet spices. With aeration, notes of licorice, warm garrigue, a touch of cocoa, and a subtle smoky note emerge. The palate combines breadth and precision. The attack is full, the mid-palate unfolding with a profound, silky texture, supported by firm yet perfectly ripe tannins. The chalky, iodine-rich structure keeps the wine weightless and extends into a long, flavorful finish of licorice, black pepper, blood orange zest, and a salinity characteristic of the blue marl soils.
At the table, this red Bandol pairs beautifully with a shoulder of lamb confit with rosemary, a rack of lamb in a herb crust, a grilled rib of beef, roast duckling, or, once the wine has aged, a hare stew. Southern French dishes, such as vegetable tian, tapenade, roasted eggplant, and mature sheep's milk cheeses, highlight its depth without overpowering its freshness. Decanting is recommended when young, and it should be served at around 16 degrees Celsius.
Grape varieties: Predominantly Mourvèdre, complemented by Grenache
