Producer Spotlight: Clos Cibonne

Clos Cibonne’s iconic Cuvée Tradition truly stands apart from other Provence Rosé expressions, with the variety Tibouren coming into the forefront. Unlike the often simplistic and one-dimensional Rosés that many expect from Provence, this wine highlights the uniqueness that Clos Cibonne has become so highly sought after for, by collectors around the world. 

Their Cuvée Tradition is 90% Tibouren—blended with 10% Grenache in accordance with appellation regulations—and is sourced exclusively from estate-grown fruit. Fermentation begins in temperature-controlled stainless steel tanks, with a low temperature to ensure a slow ferment. After which, it is then racked to 100-year old foudres where it spends a year under a thin veil of fleurettes, a thin layer of flor. The micro-climate of the Clos Cibonne estate is important to the uniqueness of their wines, with a proximity to the ocean of less than 1km channelling in cool air and ensuring healthy ventilation to the vines all throughout the growing season.   

All these considerations culminate in a wine that swims against the current; with outstanding results. The Clos Cibonne Cuvée Tradition is an incredible example that is much better on the palate, than in words.

Clos Cibonne’s Cuvée Spéciale Tibouren provides insight to the potential of Tibouren produced as a red wine, and is the only Tibouren-based red wine from Provence. 

No shortcuts are taken at Clos Cibonne, with the fruit being hand-harvested before being destemmed and naturally fermented in stainless steel tanks. It spends 10 days on skins, with twice-daily pump-overs. It then sees six months in large, old foudres which help to round out the wine without imparting any oaky signature. In accordance with appellation regulations of non-single variety wines, a small amount of Grenache is added to the wine resulting in a 90% Tibouren and 10% Grenache blend. 

The Cuvée Spéciale Tibouren demonstrates the variety’s affinity for both rosé and red wine production. Not only is it a perfect introduction to red expressions of the Tibouren, it also goes perfectly with a variety of local south-east Asian dishes, thanks to its vibrant, medium-bodied expression that compliments rather than overpowers dishes. It is best enjoyed lightly chilled, especially in warmer climates like Singapore’s.

As one of Clos Cibonne’s prestige Rosé expressions, Cuvée Caroline is named after Claude and Brigitte’s daughter. It is sourced only from plots over 40 years old that are organically farmed and planted on calcareous clay and schist. Across these plots, it results in a blend of 85% Tibouren, 10% Grenache and 5% Syrah. 

Fermentation begins naturally in stainless steel tanks, and is then racked into 300L French oak barrels, with daily battonage until fermentation is complete. Interestingly roughly one-third of the oak used is new—you’ll find that there aren’t too many Rosés with new oak used! After fermentation, the wine spends another 8 to 10 months in the same barrel on fine lees. 

The resulting wine has a richness and complexity that is approachable young, but also develops beautifully with time in the cellar. This is certainly not a Rosé for the faint-hearted, and it demonstrates the potential of the category at its extremes.

Don’t be fooled by the words Rosé and Provence on the label; this astounding example from Clos Cibonne will show you the diversity that can be found within the spectrum of Rosé. The Rosé Cuvée Prestige Caroline is best enjoyed with a good decant to fully allow the wine to open itself up.