This is a fine rosé produced by the saignée method (bleeding the juice off the red grapes following sufficient contact to impart the pink colour) from young Mourvèdre and Cinsault grapes. It’s alive with flavours of red berries, spices, liquorice and then citrus. A serious, yet very drinkable rose from a very well respected estate. Serve with red mullet or classically with bouillabaisse.
Produced in Provence in southeast France this wine is a blend of Cinsault and Mouvèdre. Provence rosés tend to be some of the most delicate rosés in terms of colour, body and tannins with strawberry fruit character and fresh acidity.
Pibarnon is one of the most famous and traditional Provence producers. It is located to the north of Bandol on the Télégraphe hill, which was once part of the Toulon-Paris optical telegraph system. The estate was enlarged when bought by the Comte de Saint Victor, carving new terraces out of the calcareous soil. The hill whereon the vineyard parcels are located is a geographical oddity, containing Triassic limestone, which combined with 300 metres altitude explain Pibarnon’s great elegance and aromatic finesse. The vines are protected from the fierce Mistral wind by the semi-circular amphitheater of terraces. Vineyard tasks are carried out by hand and severe selection during the harvest ensures the wines are some of the best in Provence.
This fascinating region sits along the Mediterranean coast of France, bordered by the Rhône River to the west and the Côte d’Azur on the east. It’s small: only about 150 miles long and 100 miles north to south. Wine has been made here for over 2600 years, making Provence the oldest wine-producing region of France. Provence is famous for its very lightly coloured rosés, but also makes chunky reds from Mourvèdre and luscious whites from Rolle. Bandol is the most expensive appellation in Provence famous for reds, but also producing complex white and rosé wine.
Fresh and fruity with good acidity Provence Rosé is excellent with grilled fish like salmon or tuna, prawn cocktail and dishes with roasted peppers and aubergines. Also great with Provençal classics like Bouillabaisse fish stew.