28th September 2013
2009 Pibarnon Red, in keeping with a 2001 Bandol
The 2009 Château de Pibarnon Red honours the exceptional reputation of vintages from years ending in 9. Fabulous land, a particularly auspicious time, brilliant wine-making, this is Eric de Saint Victor's safe formula for great wine. For nearly 10 years, Eric de Saint Victor has presided over the family estate created by his father 30 years ago. The vineyard has risen to a level of perfection that exceeds its appellation. In France and abroad, Pibarnon is synonymous with French excellence.
Over the years, Château de Pibarnon has become the reference in Bandol.
Purchased in 1977 by the Saint Victor family, the area has experienced several changes and has grown with continuous terracing on this steep and majestic hill, or the acquisition of hidden and inaccessible plots of land. Particularly plots that are home to a fabulous treasure: the famous Santonian blue marl just like with Yquem or Petrus!
The vineyard is now made up of 50 hectares, sheltered from the mistral, of terraces nestled within terraces in a vast south-east facing amphitheatre.
Here, Mourvèdre, the appellation's grape king, finds a wealth of expression and unparalleled finesse.
For nearly 10 years, Eric knew how to reaffirm the international scope that his father had given to the vineyard by bringing to it a certain "traditional modernity", a characteristic of the great wines of the world.
2009 benefited from both an ideal climate and Eric de Saint Victor's perfectly controlled wine-making. 2009 is certainly a great vintage in the South! Winter and spring have brought a much higher volume of water than recorded during the previous 5 years, ensuring that the soil is well rehydrated. Summer is truly a Mediterranean one, that is to say hot but with the accompanying mistral, the grapes maintain good health. Climate conditions are very similar to those in 2001.
With this vintage, some Mourvèdres grapes were vinified in whole bunches, not crushed and not stemmed. Daily hand-picking ensured a smooth and deep extraction of tannins. Ageing takes place in oak casks for 20 months, including 15% in new barrels.