Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $31.47Original €28.00≈ £23.65 | www.pibarnon.com ↗ |
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $31.47Original €28.00≈ £23.65 | www.pibarnon.com ↗ |
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $32.59Original €29.00≈ £24.50 | www.pibarnon.com ↗ |
| Lowest shop price | 2024 / 750ml | ≈ $42.14Original €37.50 | gute-weine.de ↗ |
2025 Technical Specifications
Grape Varieties 65% Mourvèdre; 35% Cinsault
Region Bandol
Vineyard Yield 20 hL/ha
Harvest Dates Picking began 2025-08-21 and finished in mid-September 2025.
Fermentation Vessels Stainless steel tanks
Pressing Method Cinsault Was Directly Pressed; Mourvèdre Comprised Direct Saignée/Free-Run Juice And Press Juice.
Indigenous Yeast Yes
Production Details Fruit came from 20 hectares of hillside vineyards rising to as much as 300 m and was hand-picked by a small regular team. The wine underwent a long stainless-steel fermentation at an average 20°C, followed by six months in enamel-lined tanks. Farming was organic, certified in 2019, with selected biodynamic practices.
Tasting Notes Ample, clean attack, pulpy fruit, fresh finish, complex, delicate, Mediterranean and energetic.
Food Pairing Red mullet, bottarga, saffron, Iberian Bellota ham, anchoïade, Roquefort, rocket, or ember-cooked lamb and pork.
2024 Technical Specifications
Grape Varieties 65% Mourvèdre; 35% Cinsault
Region Bandol
Vineyard Yield 20 hL/ha
Fermentation Vessels Stainless steel tanks
Pressing Method Cinsault Was Directly Pressed; Mourvèdre Comprised Direct Saignée/Free-Run Juice And Press Juice.
Production Details The 20-hectare hillside vineyard rises to as much as 300 m. Grapes were hand-picked by a small regular team; fermentation averaged 20°C, and the wine matured for six months in enamel-lined tanks. The vineyard was farmed organically, certified in 2019, with selected biodynamic practices.
Tasting Notes Citrus, flowers, spice, liquorice and light bitterness; ample attack and mid-palate.
Food Pairing Red mullet, bottarga, saffron, Iberian Bellota ham, anchoïade, Roquefort, rocket, or ember-cooked lamb and pork.
Sources: www.pibarnon.com ↗ · Compare this vintage
2023 Technical Specifications
Grape Varieties 65% Mourvèdre; 35% Cinsault
Region Bandol
Vineyard Yield 23 hL/ha
Fermentation Vessels Stainless steel tanks
Pressing Method Cinsault Was Directly Pressed; Mourvèdre Comprised Direct Saignée/Free-Run Juice And Press Juice.
Production Details The wine came from 20 hectares of hillside vineyards rising to as much as 300 m. Grapes were hand-picked by a small regular team, fermentation averaged 20°C, and maturation lasted six months in tanks. Farming was organic, certified in 2019, with selected biodynamic practices.
Tasting Notes Dense and energetic, with red fruit, spice, liquorice, fleshy amplitude, saline length and elegant bitterness.
Food Pairing Red mullet, bottarga, saffron, Iberian Bellota ham, anchoïade, Roquefort, rocket, or ember-cooked lamb and pork.
Sources: www.pibarnon.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties 65% Mourvèdre; 35% Cinsault
Region Bandol
Vineyard Yield 27 hL/ha
Fermentation Vessels Stainless steel tanks
Pressing Method Cinsault Was Directly Pressed; Mourvèdre Comprised Direct Saignée/Free-Run Juice And Press Juice.
Production Details Fruit came from 20 hectares of hillside vineyards rising to as much as 300 m and was hand-picked by a small regular team. Fermentation was conducted at approximately 20°C, followed by six months in tanks. Farming was organic, certified in 2019, with selected biodynamic practices.
Tasting Notes Fruit, citrus and flowers, with savoury texture, freshness, saline length and delicacy.
Food Pairing Colourful cuisine with mild spices, red mullet, bottarga, saffron, Iberian Bellota ham, anchoïade, Roquefort and rocket.
Sources: www.pibarnon.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties 65% Mourvèdre; 35% Cinsault
Region Bandol
Soil Triassic clay, Limestone and white chalk
Orientation South-East-Facing Natural Bowl Overlooking The Sea
Vineyard Yield 30 hL/ha
Harvest Dates The heart of the harvest occurred from 2021-09-01 through 2021-09-25.
Fermentation Vessels Stainless steel tanks
Pressing Method Cinsault Was Directly Pressed; Mourvèdre Comprised Direct Saignée/Free-Run Juice And Press Juice.
Production Details The wine came from 20 hectares of hillside terraces reaching as much as 300 m. Grapes were hand-picked by a small regular team; fermentation averaged 20°C, and maturation lasted six months in tanks. Farming was organic, certified in 2019, with selected biodynamic practices.
Tasting Notes Energetic, refreshing and fruity in youth, developing mineral, complex, long and structured characteristics; red berries and mild spices.
Food Pairing Red mullet, bottarga, saffron, Iberian Bellota ham, anchoïade, Roquefort, rocket, Asian cuisine, raw fish, garlic and white meats.
Sources: www.pibarnon.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties 65% Mourvèdre; 35% Cinsault
Region Bandol
Soil Triassic clay, Limestone and white chalk
Orientation South-East-Facing Natural Bowl Overlooking The Sea
Fermentation Vessels Tanks
Pressing Method Cinsault Was Pressed; Mourvèdre Underwent Several Hours Of Saignée, With The Unpressed Free-Run Juice Drained By Gravity.
Production Details The two juices were blended, then fermented for 20 days at 22°C. No wood was used, and the wine matured in tank for six months. The fruit came from 20 hectares of hillside vineyards reaching as much as 300 m and was manually harvested by a small regular team.
Tasting Notes Balanced, initially dense, with primary aromas, lively texture and a saline finish.
Food Pairing Red mullet, bottarga, saffron, Iberian Bellota ham, anchoïade, Roquefort, rocket, Asian cuisine, raw fish, garlic and white meats.
Sources: www.pibarnon.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties 70% Mourvèdre; 30% Cinsault
Region Bandol
Soil Triassic clay, Limestone and white chalk
Orientation South-East-Facing Natural Bowl Overlooking The Sea
Vineyard Yield 30 hL/ha
Fermentation Vessels Tanks
Pressing Method Cinsault Was Pressed; Mourvèdre Underwent Several Hours Of Saignée, With The Unpressed Free-Run Juice Drained By Gravity.
Production Details The blended juices fermented for 20 days at 22°C. No wood was used, and maturation lasted six months in tank. The 20-hectare hillside vineyard reaches as much as 300 m; grapes were hand-picked by a small regular team. Organic certification was obtained in 2019.
Tasting Notes Balanced, vibrant primary aromas, dense and complex palate, with characteristic salinity.
Food Pairing Red mullet, bottarga, saffron, Iberian Bellota ham, anchoïade, Roquefort, rocket, Asian cuisine, raw fish, garlic and white meats.
Sources: www.pibarnon.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties 70% Mourvèdre; 30% Cinsault
Region Bandol
Soil Triassic clay, Limestone and white chalk
Orientation South-East-Facing Natural Bowl Overlooking The Sea
Vineyard Yield 30 hL/ha
Pressing Method Cinsault Was Pressed; Mourvèdre Underwent Several Hours Of Saignée, With The Unpressed Free-Run Juice Drained By Gravity.
Production Details The blended juices fermented for 20 days at 22°C. No wood was used, and maturation lasted six months in tank. The 20-hectare hillside vineyard reaches as much as 300 m, and grapes were hand-picked in 20 kg crates.
Tasting Notes Suave, liquorice and mild spices, with a long saline finish and elegant bitterness.
Food Pairing Red mullet, bottarga, saffron, Iberian Bellota ham, anchoïade, Roquefort, rocket, Asian cuisine, raw fish, garlic and white meats.
Sources: www.pibarnon.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties 60% Mourvèdre; 40% Cinsault
Region Bandol
Pressing Method Cinsault Was Pressed; Mourvèdre Underwent Several Hours Of Saignée, With The Unpressed Free-Run Juice Drained By Gravity.
Production Details The blended juices fermented for 20 days at 22°C. No wood was used, and maturation lasted six months in tank. Grapes came from 20 hectares of hillside vineyards reaching as much as 300 m and were hand-picked in 20 kg crates. The producer describes the natural yield only as approximately 30 hl/ha, so no exact yield claim is emitted.
Tasting Notes Fruit, flowers, liquorice and pink grapefruit; rich, silky and refreshing, with substantial structure and body.
Food Pairing Red mullet, bottarga, saffron, Iberian Bellota ham, anchoïade, Roquefort, rocket, Asian cuisine, raw fish, garlic and white meats.
Sources: www.pibarnon.com ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties 60% Mourvèdre; 40% Cinsault
Region Bandol
Soil Triassic clay, Limestone and white chalk
Orientation South-East-Facing Natural Bowl Overlooking The Sea
Vineyard Yield 30 hL/ha
Pressing Method Cinsault Was Pressed; Mourvèdre Underwent Several Hours Of Saignée, With The Unpressed Free-Run Juice Drained By Gravity.
Production Details The blended juices fermented for 20 days at 22°C. No wood was used, and maturation lasted six months in tank. Grapes came from 20 hectares of hillside vineyards reaching as much as 300 m and were hand-picked in 20 kg crates.
Tasting Notes Fresh and elegant, with red berries, spice, liquorice, citrus, depth, sweetness, elegant bitterness and saline character.
Food Pairing Red mullet, bottarga, saffron, Iberian Bellota ham, anchoïade, Roquefort, rocket, Asian cuisine, raw fish, garlic and white meats.
Sources: www.pibarnon.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2024 / 750ml | ≈ $42.14Original €37.50 | gute-weine.de ↗ |
Producer Information
Website
Address
410 chemin de la croix des signaux, 83740 La Cadière-d'Azur, France
Phone
+33 4 94 90 12 73
Email
Owner
Eric de Saint Victor
Cellarmaster
Marie Laroze