Bandol Bourboulenc Blend

Forest floor. Very approachable.

It’s nice, on the acidic side.

Continuing on with the Mediterranean White theme - another aromatic textural white, this time from Bandol. Made from mainly Marsanne, then Clairette, Bourboulenc and Ugni Blanc. A few years ago my notes said Unctuous and almost too much. A little bland now after the Grillo. We see very little Bandol Blanc in Australia the importer said.

2013 Chateau Pibarnon Blanc. Fuller bodied white wine with good acidity, lemon zest and pie crust notes.

First time having the Blanc and thought it was really very pretty with nice delicacy throughout. Good stuff.

Outstanding!

Nose is delicate. Not much chatter. White flowers, thorny pale rose petals, peach.

The beauty is in the texture. Absolutely let this thing get to room temp. Cooks down like thick stock. Firms up. Coats the throat like cough syrup. Waxy, acidic, powerful.

Flavors are concentrated versions of the aromas - peach and apples plus hints of almond and white flowers.

Maybe drinking a wine from Provence in Provence gave this and extra 0.1 or 0.2 but i still really enjoyed this. Paired well with steak and steak tartar

Medium lemon color. Like sunshine. Aromas of lemon and orange pith, limestone, green herbs, citrus flowers. Secondary aromas of cedar.
Medium body, medium alcohol, high acidity.
Flavors are green grass, orange pith, a little white pepper, and salinity. Texture is almost oily - like citrus oil - coats the mouth with a long finish.
A fun and interesting wine. Drink now for the acidity and minerality.
This will pair well with a simple roasted chicken, grilled seafood or vegetable medley.

I was disappointed in this one. I thought it would have more robust flavor and it was recommended to pair with duck cassoulet. Nothing strong on the nose, acidic and without a strong flavor