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CLOS CIBONNE SPECIALIZES IN ROSÉ MADE TO AGE.
Clos Cibonne is one of France's historic estates, as the winery is most well known for it's revitalization of one of Provence's native grapes, Tibouren. The estate dates back to 1797, when the Roux family purchased the property from Jean Baptiste de Cibone; but it's Twentieth Century history is what has helped to put the winery on the map. It was Andre Roux who took over the estate in 1930, tearing out the property's plantings of Mourvedre to replace them with Tibouren, a grape he felt captured the essence of Provençal rosé. His passion saved the grape from near-extinction, and today, Clos Cibonne remains one of the only estates in its AOP that can print the name of the grape on its labels. Today, the estate (which is still operated by the Roux family) carries on their historic tradition of producing Tibouren rosés brought up in old foudres, making them ideal for aging, and enjoying with some years of maturity on them.
Winemaker: Olivier Deforges
Varieties: 100% Tibouren, from the estate's oldest vines
Terroir: The estate’s 15 hectares of vineyards are located a mere 800 meters from the coast and are surrounded by hillsides in the base of a bowl that faces the sea. This topography creates air circulation that allows for perfect maturation of the grapes and helps to reduce vintage variation. The "Cuvée des Vignettes" is sourced from the estatets oldest Tibouren vines.
Vinification: After an early morning manual harvest, the grapes are destemmed and directly pressed. The must goes into temperature-controlled stainless steel tanks, which are cooled to slow the fermentation process. After fermentation with indigenous yeasts, the wines are racked into over 120-year-old foudres, where they age on the fine lees for one year under a thin veil of fleurette.
Tasting Notes: A unique Provençal rose, with dense notes of cranberry, white strawberry, saline, crushed Mediterranean thyme, hints of cut lavender, and a weighted textural finish. Pair with rich tomato-based dishes such as fish stews or ratatouille.