Château Barbeyrolles




AOC Côtes de Provence.
The coastal land of Château Barbeyrolles is located in the Maures hills area, on the peninsula of Saint-Tropez. All twelve hectares have shaley soils dating back to the Paleozoïc era.


78% Syrah, 18% Cabernet-Sauvignon, 4% Mourvèdre.
Average age of the vines : 35 years old.


Winter and spring 2015/16 were soft and dry. The months of may and june were colder than usually. Flowering started on may 15th on the grenaches and both flowering and fruit set went well. The mistral, which has been very present since the beginning of the year, helped to ensure a very good sanitary state within the vineyard. July and August have been warm and dry, but the nights remained cold : this always contributes to an excellent maturity, also helped by growing methods as well as the deep rootedness of the vines. The harvest started on august 22th and finished on September 14th.


The vineyards are worked by hand, using natural animal fertilizers and treating the soil with sulphur and copper only from 3 generations. We do not use any chemical weed killers. Buds are trimmed and a green harvest is practice to purposefully limit yields. A part of the vineyard is plowed with horses. The area between the rows of vines is grassed over with cereals.


All grapes are sorted and harvested by hand, according to their polyphenolic ripeness. The berries are destemmed, slightly treaded and transferred into stainless steel vats. The alcoholic fermentation is run so as to extract optimum fruit and colour, but also to produce an elegant wine. Maceration lasts about 10 days. Once the malolactic fermentation is over, the wine is stored in vats for a few months’ maturation. Two or three rackings were accomplished during the maturation. The wine is bottled in the Château.


The color is purple-garnet, deep and lively. The intense nose shows wild blackberry and plum notes, spiced by some licorice, laurel and pepper hues.

The silky palate is lean, still generous by some spicy character. The mouthfeel is juicy, surrounding the firm tannins, too young for nowadays tasting! The same crunchy fruitiness comes up on the palate, also showing some noble bitter hints of wild cherry. One could easily mistake it for one of the best Piedmont’s Dolcetto!

Wait for some 3-4 years before enjoying it at its best during at least one decade. Wine with lots of personality, it pairs well with cocoa cooked pigeon and bitter cherries.

— Julia & Bruno Scavo