Domaine Perzinsky

Just across from the Bandol appellation lie a series of idyllic islands, the Iles d’Or, a protected national park of secluded beaches, dense woods and three vineyards on the main island of Porquerolles. A swift ferry brings you to the domaine of Cyrille Perzinsky and his New Zealander wife, Stephanie. She is great at explaining the unique background of their wines during a lazy tasting under the pine trees.

In 1986, Alexis Perzinsky first visited Porquerolles Island. He and his brother, Cyrille (then winemaker at Château Pibarnon, in Bandol) had long shared the dream of starting their own vineyard.

The island seemed the ideal place to make that dream come true and encouraged by the National Park, which granted them a lease, they cleared several hectares of forest in the central valley and planted vines, creating a firebreak between the village and the lighthouse. The first harvest was in 1993.

More than twenty years later, with a plan to add more vines to the twenty-five acres in production, Cyrille and Alexis have been joined by their brother-in-law, Richard Auther, an experienced oenologist who ran the Domaine La Courtade for more than thirty years.

Being in the heart of a National Park, the domaine uses traditional, natural and sustainable agricultural methods. Their priority is to respect this conservation area and make their wines to reflect their exceptional setting.


Mourvédre is the most widely planted varietal (80%), followed by Grenache (15%) and Syrah (10%) for the rosés and the red wines. Rolle (Vermentino) and Semillon complete the range for the white wines.

The soil is mainly made of layers of schist. This is one of the oldest rock composite that was cooked under high pressure deep inside earth crust and moved back up to the surface, like an easily crumble pastry cake, which allows the roots to find their way deep into the subsoil. That is important as the summer can be quite hot and dry but the vines find water deep inside that type of soil.

The Vermentino (90%) and Semillon (10%) is vinified in tanks for twelve days at low temperature and aged on its lees up to January before bottling. White flowers and peach aromas, medium-bodied and elegant wine.

The Grenache (30%), Mourvédre (35%), Cinsault (20%) and Syrah (15%) rosé is direct-pressed and also fermented at cooler temperature.

This wine is soft and fresh, with aromas of flowers, spices mixed with Provencal herbs and a salty finish.

The red wine is made from a lower yielding Mourvedre grapes (55%), Syrah (30%) and Cabernet Sauvignon(15%). The harvest is fully de-stemmed and the fermentation last three weeks with regular pump over. The wine is aged in barrel right after the malo lactic fermentation is completed. The Mourvédre is dominant in this age worthy wine that shows a lot of structure with silky tannins, red fruits and and spices.