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Red dry
PRE-SALE OF WINE - PRELIMINARY DATE: MID-SEPTEMBER 2025.
Red Wine – 90 % ‘Tibouren’, 10 % ‘Grenache’
Clos Cibonne Cuvée Spéciale Tibouren Rouge 2024 is a rare and elegant red wine that reflects the singular identity of this historic Cru Classé estate in Provence. While Clos Cibonne is best known for its iconic rosés, this rouge cuvée is a bold testament to the expressive potential of the ancient ‘Tibouren’ grape—offering a red of nuance, charm, and unmistakable Mediterranean soul.
In the glass, the wine reveals a vibrant ruby-red color. The nose is perfumed with aromas of juicy red berries, garrigue herbs, subtle earthy spice, and a whisper of smoky minerality. On the palate, it is elegant and silky, with fine tannins, delicate freshness, and a savory, balanced finish that makes it equally suitable for everyday enjoyment or more refined pairings.
The grapes come from old, organically farmed vines rooted in clay-limestone soils just above the Mediterranean coast, nestled between the sea and the Maures mountains. This unique maritime microclimate provides optimal ripening conditions and natural freshness—hallmarks of Clos Cibonne’s style.
Harvested by hand in the early morning hours, the fruit is destemmed and fermented using native yeasts. Aging occurs in neutral large-format oak foudres, allowing the wine to develop texture and aromatic complexity without overpowering the natural elegance of the fruit.
A true Provençal original, Cuvée Spéciale Tibouren Rouge stands apart as a light-bodied yet structured red that blurs the line between tradition and modernity. Made in limited quantities, it is a must for collectors of authentic and character-driven French wines.
Serve at 16–18 °C. This expressive red wine pairs beautifully with roast lamb with Provençal herbs, rabbit in red wine sauce, or aged Tomme de Savoie cheese.
Nestled in a hilly landscape between the sea and the mountains, Clos Cibonne stands out for its authentic rosé winemaking philosophy. Although located within the well-known Côtes de Provence region, the estate has followed its own path—crafting age-worthy, expressive rosé wines that transcend the usual perception of the style. Instead of following the trends of mass production, the winery maintains its historical character, works with rare grape varieties, and preserves ancient techniques that have been handed down through generations. This consistent individuality has earned Clos Cibonne a reputation as one of France’s most sought-after cult wineries.
History & Tradition
The roots of Clos Cibonne go back to the 18th century, when in 1793 the estate was purchased by the Roux family. Previously, it belonged to Jean-Baptiste de Cibon, a captain in Louis XVI’s naval forces, who served in the American Revolutionary War. At the outbreak of the French Revolution, Jean-Baptiste moved to Gibraltar, and his land was passed to local farmers—one of them being the Roux family. It was André Roux, in the early 20th century, who decided to dedicate the vineyard exclusively to ‘Tibouren’—a rare but noble Provençal grape. His efforts helped Clos Cibonne become one of the few estates to receive the Cru Classé status in 1955. Today, the winery is run by fifth-generation Roux descendant Olivier Deforges, who is leading the estate toward organic and biodynamic viticulture.
Wine Style
Prestigious Vineyards
Clos Cibonne’s 15-hectare single-block vineyard faces south, just a few hundred meters from the Mediterranean Sea. The vines grow on clay-limestone slopes, benefiting from a perfect balance of sun exposure and maritime influence. Most plantings are over 30 years old, and the dominant grape—‘Tibouren’—accounts for around 90% of production. The remaining surface is planted with small amounts of ‘Grenache’, ‘Syrah’, ‘Clairette’, and ‘Semillon’.
Aging & Drinking Window
What makes Clos Cibonne wines truly exceptional is their ability to age and develop over time—unlike most Provençal rosés that are made for immediate consumption. Thanks to extended aging under voile, the wines gain sherry-like nuances, depth, and gastronomic potential. While enjoyable when young, they reach their peak after 5 to 10 years of cellaring, with the best vintages capable of lasting even longer.
