CLOS CIBONNE

2023 CUVEE TRADITION ROSE

This wine is made from Tibouren (90%) and Grenache (10%), grown on their organic estate 800m from the coast. The 30+-year-old goblet-trained vines are rooted deeply in calcareous clay. Selected as one of only 18 cru classés in Provence, this rosé is widely collected for its longevity and singularity. The grapes are hand-harvested early in the morning before being direct pressed into stainless steel for a cold fermentation. The wine is then racked into 120-year-old foudre. It ages vous voile (under flor) for a year before being bottled. 

2023 TENTATIONS BLANC

This cuvée is made from grapes grown both by their family and neighbours on calcareous clay soils in La Crau and Carqueiranne. Vermentino is direct-pressed into stainless steel for a cool fermentation. After a brief elevage the wine is lightly filtered and bottled. 13% ABV

2022 CUVEE TRADITION ROUGE

This impossibly beautiful vineyard is on the Maures Mountains overlooking the Toulon Harbour. The cool oceanic breezes both delay ripening and prevent rot. Soils are salty, calcareous clay that’s surprisingly well-draining. The goblet-trained vines are roughly twenty years old. Tibouren (90%) and Grenache (10%) are crushed into stainless steel tank to ferment at cool temperatures. The wine undergoes pump-overs twice per day for just over a week to maximize extraction without excessively high phenolics. It is aged in large format casks for six months before being racked and bottled. 

2022 TENTATIONS ROUGE

This wine is primarily made from purchased fruit from their organic neighbours. Syrah, Grenache, Cinsault, and Tibouren are destemmed and fermented independently in open-top tanks for several weeks. The wine is then pressed off for elevage in a combination of tank and neutral barrel. The wine is lightly filtered before bottling. 

2024 TENTATIONS ROSE

This cuvée is made from grapes grown both by their family and neighbours on calcareous clay soils in La Crau and Carqueiranne. Granche, Syrah, Cinsault, and Tibouren are primarily direct-pressed into stainless steel for both cold fermentation and elevage on lees. After a short settling period, the wine is lightly filtered and bottled.