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Much more than the debate over the pigments in Provence's rosés, what defines the region's wines is intent. One can view rosé wines either as an art form or only through their commercial dimension. And the truth is that many of Provence's rosés are a certain efficient "recipe" of cash inflows and specific marketing that has led to a frenzy and hashtags equivalent to #roseallday and magical images of beaches and seaside destinations. The other side of the coin is wines like Ch. Cibonne Tradition Rose. Salinity, structure, minerality, oxidation are a different model and a deliberate return to the past. Spontaneous fermentations, "resting" in large old wooden barrels, different colour management, lead to a unique wine - the ultimate "ambassador" of the complexity of a rosé wine - a real work of "art".
The spicy, salty, orange-tinged character of Tradition Rose is a departure from a mainstream world that wants rosés in a certain style. The almost forgotten Tibouren, an ancient grape of the Mediterranean basin, is a "champion" for the estate and covers over 50% of the total plantings. In Cuvee Tradition it constitutes 90% of the blend and after maturing in ancient 1903 foudres for 12 months under flor (as in Sherry), it yields a surprisingly gastronomic wine with multiple dimensions, depth and the dried Mediterranean herb (garrigue) character so characteristic of the variety. Here we are talking about a rosé wine of a different league that will evolve beautifully with time.
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine,...
