In the glass
Aroma: dried strawberry, orange peel, wild herb, almond
Palate: red currant, blood orange, saline, nutty oxidation
The reference for serious Tibouren in Provence: aged 12 months in old foudres under a velum that allows controlled oxidation. Dried fruit, orange peel and nutty depth set this apart from any other Provencal rose.
What it pairs with
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Bouillabaisse with rouille
Find bouillabaisse with rouille on TableJourney →
The Provencal saffron fish stew finds a peer in Cibonne's nutty oxidative depth; the saline core matches the fish. -
Pieds et paquets marseillais
Marseille tripe-and-trotter classic meets the rose's structure; oxidative depth handles long-cooked offal. -
Aioli garni
The Provencal cod-vegetable-garlic platter wants a rose with backbone and herb edge; Cibonne delivers both. -
Aged Manchego
Sheep's-milk cheese with nutty depth aligns with the wine's oxidative almond and dried-fruit register.
How to serve Clos Cibonne Tradition
Allow 30 minutes from open to pour.
- Open and pour. Open at table for vintages under 5 years old; older bottles benefit from 30 minutes in a wide glass to let the oxidative notes settle.
- Serve at 12-14C. Slightly warmer than typical rose. Too cold mutes the nutty oxidative depth and dried-fruit aromatics.
- Glassware. Use a Burgundy-style stem with a wide bowl. The cuvee rewards a generous aerator to show off its complexity.
- Pair with the food. Bouillabaisse, aioli garni or aged Manchego. The wine's oxidative depth means it handles long-cooked Provencal cuisine that defeats standard rose.
History
Clos Cibonne has championed Tibouren as the native Provencal grape since the 1930s under the Roux family. The Tradition cuvee is aged 12 months in 100-hectolitre old foudres under a velum that creates a thin yeast layer, allowing controlled oxidation. The technique produces a rose unlike any other in the region.
- 1930 — Roux family begins championing Tibouren on Clos Cibonne's seafront vineyards
- 1985 — Modern foudre-aged Tradition Rose vinification re-established under Andre Roux
Facts
- Producer
- Clos Cibonne
- Grapes
- Tibouren (90%), Grenache
- Classification
- AOC Cotes de Provence
- Oak
- 12 months aging in 100-hectolitre old oak foudres under a velum (oxidative)
- ABV
- 13.5%
- Price
- EUR 28 to 42 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 1985
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Clos Cibonne Tradition Tibouren Rose
What does Clos Cibonne Tradition taste like?
Dried strawberry, orange peel, wild herb and almond on the nose; red currant, blood orange, saline and nutty oxidative notes on the palate. Medium-bodied with high acidity and a long savoury finish.
When should I drink Clos Cibonne Tradition?
Drink between 2 and 8 years from vintage. Unique among Provencal rose, the foudre-aged Tradition genuinely benefits from cellaring; bottles often peak between year 3 and 5.
Is Clos Cibonne Tradition vegan?
Yes. The estate does not use animal-derived fining agents on the Tibouren cuvees.
What food pairs with Clos Cibonne Tradition?
Bouillabaisse with rouille is the canonical pairing. Pieds et paquets marseillais, aioli garni and aged Manchego are equally strong matches.
What is Tibouren?
Tibouren is a native Provencal grape grown almost exclusively in the Var. It produces aromatic, structured roses with distinctive wild-herb notes. Clos Cibonne is the producer most identified with the variety, bottling Tibouren-led roses aged under flor in old foudres.