Clos Cibonne “Cuvée Speciale Tibouren” Rouge 2023
The Land
From the Les Pins site in the Côtes de Provence, just 50 meters above sea level and 800 meters from the Mediterranean, Cuvée Spéciale Rouge draws its soul from calcareous clay soils and the constant rhythm of sea breezes. The maritime influence keeps summers warm but not scorching, preserving freshness in the fruit, while the calcareous clay imparts structure and a faint mineral tension. With 30+ year-old vines of Tibouren (known as Rossese across the Ligurian border) and Grenache, Clos Cibonne works in one of the most unique corners of Provence—where the combination of coastal air, sun-soaked slopes, and living soils yields wines with both Mediterranean warmth and surprising lift.
The Wine
A blend of 90% Tibouren and 10% Grenache, organically farmed and fermented with native yeast in stainless steel, the 2023 vintage saw a gentle 10-day maceration before aging 4–6 months in large foudres. The result is a red that sits between elegance and rustic charm: aromas of wild strawberry, red currant, dried orange peel, and the sun-baked herbs of the garrigue. On the palate, bright acidity lifts silky red fruit, while fine tannins and a subtle saline edge nod to its coastal origin. It’s light enough to chill slightly for summer yet complex enough to enjoy year-round.
The People
The Roux family has tended Clos Cibonne since 1930, when André Roux championed Tibouren as the estate’s emblem—at a time when most of Provence was planting easier, more commercial varieties. Today, under Brigitte Roux’s guidance, Clos Cibonne continues to be one of the very few estates producing Tibouren at a high level. Certified organic farming, restrained winemaking, and a reverence for tradition define their approach, ensuring this rare variety continues to speak clearly of its place and history.
Food Pairing
Grilled tuna steak with Provençal ratatouille
The meaty, almost steak-like texture of tuna harmonizes with Tibouren’s savory depth and bright acidity, while ratatouille’s mix of eggplant, peppers, and zucchini mirrors the wine’s herbal, sun-warmed Mediterranean character. Serve slightly chilled for a perfect coastal-meets-countryside match.
Original: $45.00
-70%$45.00
$13.50Product Information
Product Information
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Description
The Land
From the Les Pins site in the Côtes de Provence, just 50 meters above sea level and 800 meters from the Mediterranean, Cuvée Spéciale Rouge draws its soul from calcareous clay soils and the constant rhythm of sea breezes. The maritime influence keeps summers warm but not scorching, preserving freshness in the fruit, while the calcareous clay imparts structure and a faint mineral tension. With 30+ year-old vines of Tibouren (known as Rossese across the Ligurian border) and Grenache, Clos Cibonne works in one of the most unique corners of Provence—where the combination of coastal air, sun-soaked slopes, and living soils yields wines with both Mediterranean warmth and surprising lift.
The Wine
A blend of 90% Tibouren and 10% Grenache, organically farmed and fermented with native yeast in stainless steel, the 2023 vintage saw a gentle 10-day maceration before aging 4–6 months in large foudres. The result is a red that sits between elegance and rustic charm: aromas of wild strawberry, red currant, dried orange peel, and the sun-baked herbs of the garrigue. On the palate, bright acidity lifts silky red fruit, while fine tannins and a subtle saline edge nod to its coastal origin. It’s light enough to chill slightly for summer yet complex enough to enjoy year-round.
The People
The Roux family has tended Clos Cibonne since 1930, when André Roux championed Tibouren as the estate’s emblem—at a time when most of Provence was planting easier, more commercial varieties. Today, under Brigitte Roux’s guidance, Clos Cibonne continues to be one of the very few estates producing Tibouren at a high level. Certified organic farming, restrained winemaking, and a reverence for tradition define their approach, ensuring this rare variety continues to speak clearly of its place and history.
Food Pairing
Grilled tuna steak with Provençal ratatouille
The meaty, almost steak-like texture of tuna harmonizes with Tibouren’s savory depth and bright acidity, while ratatouille’s mix of eggplant, peppers, and zucchini mirrors the wine’s herbal, sun-warmed Mediterranean character. Serve slightly chilled for a perfect coastal-meets-countryside match.
