Featured at RoséFest 2026

Clos Cibonne was one of the wines people talked about most after RoséFest because it does not taste like what most people expect rosé to taste like. Made primarily from the rare Tibouren grape and aged for a year under flor in large old foudre, it brings a savory, textured side of Provence that feels much closer to a dinner wine than a poolside pour. Citrus peel, dried herbs, sea spray, barely ripe strawberry, and a faint smoky note all show up here, but what really stands out is the texture. It stays broad and layered on the palate while still finishing fresh and coastal.

Quick Facts

• Region: Provence, France
• Appellation: Côtes de Provence AOP
• Variety / Blend: 90% Tibouren, 10% Grenache
• Vintage: 2024
• Style: Savory, structured, age-worthy Provence rosé
• Farming: Certified organic
• Winemaking: Indigenous yeast fermentation; aged one year under flor in large old foudre
• ABV: 13%
• RoséFest Category: Serious Rosé
• Best For: Seafood dinners, Mediterranean cooking, collectors, savory wine lovers

Tasting Profile

• Aromas: Blood orange, dried herbs, sea breeze, strawberry, citrus peel, faint smoke
• Palate: Textural, savory, mineral, and layered with subtle creaminess and coastal salinity
• Finish: Long, dry, and quietly smoky with persistent mineral freshness
• Serve With: Bouillabaisse, grilled fish, aioli, roast chicken, Provençal vegetables, hard cheeses, or anything with saffron, fennel, or olive oil

Why We Love It at Petit Philippe

There is really nothing else that tastes quite like Clos Cibonne. We love it because it completely changes the conversation around rosé once people spend time with it. The Tibouren grape already gives the wine an herbal, coastal character, but the aging under flor is what makes it memorable. It adds texture, savory depth, and a faint oxidative complexity that feels more like Jura or Sherry than classic Provence rosé. This has been one of our favorite “serious rosé” bottles for years because it rewards attention without losing drinkability.

Our Rosé Pick this Season

This is the rosé we reach for when dinner is the point. It works especially well for long meals where the wine stays on the table and keeps opening up over time. If you already enjoy wines with saline minerality, savory texture, or a little bit of oxidative character, Clos Cibonne becomes very easy to fall into. It is also one of the few rosés we actively encourage people to revisit over the next couple of days after opening.

Winemaking

Clos Cibonne is built around Tibouren, an old Mediterranean grape rarely seen outside coastal Provence. After fermentation with indigenous yeasts, the wine ages for one year under flor in 120-year-old foudre. The flor protects the wine while slowly building savory texture and complexity, creating the distinctive herbal, marine, and lightly smoky character that defines Clos Cibonne. The vineyards sit close to the Mediterranean coast, where steady airflow and moderate temperatures help preserve freshness in the finished wine.

Serving & Pairing

Serve lightly chilled, around 50–55°F, not ice cold. This wine opens up noticeably as it warms in the glass. It belongs with food: grilled seafood, bouillabaisse, saffron dishes, roast chicken, anchovy, olive oil-driven Mediterranean cooking, and stronger cheeses all work beautifully. Decanting is not necessary, but giving the wine a little air helps the savory side show more clearly.

Estate Overview

Clos Cibonne is one of Provence’s historic Cru Classé estates and one of the only producers in the world built around the Tibouren grape. The Roux family has farmed the estate for more than two centuries near the Mediterranean coast outside Toulon. Today the estate remains known for its traditional aging under flor in large old foudre, a method that gives the wines their unmistakable savory depth and longevity. At RoséFest, Clos Cibonne stood out as one of the clearest examples that rosé can be as serious and table-worthy as any white wine.