A winding little road, with magnificent views of the Bec de l'Aigle and the Embiez, leads through the vines to Château de Pibarnon, on a hill where the old semaphore telegraph used to connect Toulon to Paris. The entire vineyard area, and the villages of La Cadière and Castellet, are visible from Pibarnon. Henri and Catherine Saint-Victor fell in love with this extraordinary view nearly 30 years ago. With the energy of the newly-converted, they gradually expanded the original vineyard, which consisted of just three and a half hectares. The terroir is totally unique and could be an appellation in its own right. The soil contains a high proportion of Trias limestone and a very old subsoil that dates back to the formation of the Alps. This unusual geological character is further complicated by the presence of blue marl from the Santonian period, a feature that it shares with the terroirs of Petrus and Château d'Yquem. The Saint-Victors quickly developed the terroir, and remodelled the hill. The property now has 50 hectares under production. The vines rise in tiers, like a vast amphitheatre facing the sea, delimited by the famous restanques, a traditional type of dry stone wall. Most of them benefit from an excellent orientation; well-protected from the Mistral, the south-east facing rows favour slow ripening of the grapes. The property is now managed by Eric de Saint-Victor and produces mainly red wines made from the Mourvèdre grape. Château Pibarnon's exceptional terroir enables a very full expression if this variety, which accounts for 90 or even 95% of the blend, resulting in wines with fine, tightly woven tannins, that support a powerful, complex range of flavours.

The Château Pibarnon rosé contrasts complexity with elegance, owing to its blend of Mourvèdre and Cinsault varietals which are grown on this unique terroir, in close proximity to the sea, whose the sloping vineyards perch at 300 m altitude. In the winery the Mouvèdre grapes are “bled” directly, with only several hours of skin contact in the juice, they confer body, vivacity and complexity to the wine. Cinsault on the other hand is a press juice, giving the wine fruit and flesh. The two varietals are blended prior to fermentation in stainless steel vats and the wine is the matured in vats for 6 months, which allow the wine to retain the strong fruit presence. Unlike fashionable rosés on the market today, this cuvée is extremely rich and complex, offering a sensational combination of freshness, body and salinity. Its aromatic makes for interesting and versatile food pairings, including with fish, meat or strong cheeses like Roquefort. A surprising discovery which can cellar for several years.