Cibonne
Clos Cibonne Cuvée Spéciale des Vignettes Tibouren Rosé
Côtes de Provence, Provence, France
Clos Cibonne holds a coveted title as a “Cru Classé” wine based on the 1950s classification within the Côtes de Provence AOC. Its wines are among the most admired in the region and the Cuvée Prestige Caroline is definitely worthy of such praise.
It comes from organically farmed vineyards with vines aged 40 years or more. It underwent a wild yeast fermentation that began in stainless steel and finished in French oak barrels followed by 8-10 months of aging on the lees in the same barrels (300L in size).
The result is a dry and pale salmon rosé wine that is multi-faceted, offering elegant notes of ripe cherry, raspberry, red apple skin, cherry blossom, tulip, pie crust, cream, and almond. It has a strong structure with well-defined aromas and flavors, medium alcohol at 13.5% ABV (upper-medium), and vibrant acidity.
It’s the kind of rosé wine you are sure to enjoy all year, even in the snowy spring. Cheers!
Clos Cibonne holds a coveted title as a “Cru Classé” wine based on the 1950s classification within the Côtes de Provence AOC. Its wines are among the most admired in the region and the Cuvée Prestige Caroline is definitely worthy of such praise.
It comes from organically farmed vineyards with vines aged 40 years or more. It underwent a wild yeast fermentation that began in stainless steel and finished in French oak barrels followed by 8-10 months of aging on the lees in the same barrels (300L in size).
The result is a dry and pale salmon rosé wine that is multi-faceted, offering elegant notes of ripe cherry, raspberry, red apple skin, cherry blossom, tulip, pie crust, cream, and almond. It has a strong structure with well-defined aromas and flavors, medium alcohol at 13.5% ABV (upper-medium), and vibrant acidity.
It’s the kind of rosé wine you are sure to enjoy all year, even in the snowy spring. Cheers!
This is a wine worthy of a case to see how it ages year by year. Grown up today, you have to think this gets interesting in swervy ways a decade from now.
There's a spectacular satisfaction in immediate restraint from fruit. This is so savory. Herbs for hours. Rosemary and thyme and cinnamon dusted dried orange and butterscotch.
The burnt orange color is stunning, but the most spectacular component is the viscous texture. Feels like it should and could be syrupy, it’s thick instead like a bone dry salty saline solution, wonderfully oxidized.
Do not drink this cold - this begs for cellar temp
This is a wine worthy of a case to see how it ages year by year. Grown up today, you have to think this gets interesting in swervy ways a decade from now.
There's a spectacular satisfaction in immediate restraint from fruit. This is so savory. Herbs for hours. Rosemary and thyme and cinnamon dusted dried orange and butterscotch.
The burnt orange color is stunning, but the most spectacular component is the viscous texture. Feels like it should and could be syrupy, it’s thick instead like a bone dry salty saline solution, wonderfully oxidized.
Do not drink this cold - this begs for cellar temp
Peach pit, herbal, garrigue, bright acid 😋
Peach pit, herbal, garrigue, bright acid 😋
Jun 5th, 2021
French Holiday: Provence and Corsica at Corkbuzz Union Square
French Holiday: Provence and Corsica at Corkbuzz Union Square
Jul 23rd, 2022
