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 white is a blend of Clairette and Bourboulenc grapes, respectively accounting for its elegance and lively freshness. This is a unique terroir, as the vineyards perch above the sea on blue marl soil. In the winery the grapes are pressed directly, followed by a cold settling. The vinification process is traditional here, taking place in vats with a slow fermentation. Maturation also occurs in vats in order to preserve the distinctive freshness and purity of the fruit. The resulting wine is therefore delightfully fresh with a tasty touch of bitterness on the finish. A fantastic food friendly cuvée, it pairs very well with white meats or fish with a delicate sauce.