|Clos Cibonne 2013 Cuvée Tradition|
(Beatrice asleep in the background)
Tibouren is a red grape cultivar grown primarily in Provence in France and Liguria in Italy, but with a Greek heritage (and possible roots in Iraq!). Historians also have evidence that Julius Caesar praised the wines of Tibur. Tibouren is typically used in Provençal rosés, though Clos Cibonne does produce five red wines made with Tibouren in addition to five rosés. An surprising tidbit about the winemaking noted on the back label, is that after harvest, the wine was fermented in stainless steel and then aged under a flor (a thin veil of yeast that forms on the surface) in 100-year-old, 500 L foudres (large oak vats). This process is common with Sherry, but I had never heard of this in Provençal rosé. The results, and the pairings with the food, were spot on. There was some nice fruit on the nose complemented by an interesting saline characteristic. Coming together on the palate were flavors of raspberry, watermelon, orange peel, grapefruit, beach stones and the tiniest amount of almond. It was the fruity and savory at the same time and really came together with both dishes because of the acidity. I'll definitely be on the look out for more Clos Cibonne wines in the retail market.