Grape variety: 90 % MOURVEDRE - 10 % GRENACHE
Terroir: Soil of clay and stones, full of limestone, white chalk, from the TRIAS geological period (beginning of second era). Triasic soil is responsible in the finesse of tannins, and the minerality of the wine. Surface : 30ha of terraces on the slopes , planted up to 900 feet, just above the Mediterranean sea. Average age of the vines, 30 years.
Vintage: VintageGreat vintage in the south of France. Few rains during the winter, and a temperate spring preceded an optimal summer with cool nights and warm days. Frequent dry Mistral wind, especially in July and August, which allowed for a perfect sanitary state of the crop. The soil at Chateau de Pibarnon is able to store the winter water and gives it back slowly to the vines during very hot summers. As in 2004, two rains in the beginning of September gave vigour and strength to the plants allowing at the same time complete development of tannins.
Winemaking :The maceration takes place in small stainless steel tanks only. One manual pigeage per day, for the extraction of fine skin tannins. Long maceration of 20 days minimum. ELEVAGE for 19 month in large oak barrels (casks). One single cuvee, one single bottling (in June 2002). Bottled neither fined nor filtered.
Tasting: Very youthful aromas of cassis, black raspberry, married with light spices, black peppercorns and tobacco, the mixture of which is refreshed by notes of mint. Fat mouth
with lots of amplitude, refined and velvet tannins, long finish. Very well balanced.
Harvest: Hand picked grapes with a small team of pickers. This allows us to stretch out picking dates, to maximize the opportunity of harvesting each variety at its best moment of maturity. Selection and triage of grapes made in the vineyard (if necessary) Our goal is to pick all grapes at minimum 13.5 degrees natural. Harvest started at September the 12th, and finished at October the 5th.
Yield: 37 hectoliters per hectare. 3500 magnums.
Bandol AOC - Still red wine - Magnum = 1.5L