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95-point Provence rosés - August 2020

The main (=only) panel review this month is Provence Rosé. And, naturally, we've the big noises in/from that panel test.

 

Let's just get this out of the way...

Decanter readers and Exel customers will doubtless recall that this Rosé Review is far from rare. The last two August editions have trained their focus on non-Provence rosé (2018) and Provence rosé (2019) <andon each occasion, we offered the the top dog>.

The very keen-of memory may also recall that we spend a few paragraphs each August dispelling the ever-hard-to shake shibboleth regarding rosé. That is, the one that baldly states that All Rosé is Rubbish. Even - perhaps especially - among serious wine fans, it can be hard to get away from this view.

We're not going to (much) retread that ground. Those articles linked above much cover the topic. That view is understandable, to a degree: there's a lot of impression-damaging poor rosé out there, just as the heaps of bad Cava and Chianti drag those categories down. But there is also plenty of poor red and white out there, and very few will say that all white or red wine is rubbish. Least of all Mr Parker.

It comes down to how it's made, in part, as this fine article explains.

Even then, that's only part of the story: it's quite possible to make a bad rosé with a superior method, and vice versa. Indeed, quite why the world is so set against blending grapes to produce rosé, when it's de rigeur - nay essential - for good Bordeaux and Rioja (red and white) and perfectly allowed for rosé Champagne(!), I will never quite grasp. That said, the much-favoured pressurage direct method (see that article link above) is most at home in Provence, and lies behind some part of Provence's dominance of quality rosé-making. 

The more major part lies in this: it's what Provence does. Maybe it was once, but (only?) in Provence, rosé is not a side-issue, afterthought or by-product, as it remains (perhaps understandably) in Rioja, Bordeaux, Ribera, Languedoc, the Loire, Tuscany and many such others. Rather - with the possible exception of the great reds of Bandol - rosé is Provence's raison d'être. The grand vin of most upper-end Provence producers is a rosé; indeed, many have all manner of additional, lower rosé tiers, rather than rosé merely being the lowest level. The effort, the love, the dedication ... in Provence, these are invariably channelled to towards the Pink Stuff.

 

Provence rosé - the basics

Provence is split into 8 appellations, totalling a little under 30,000 hectares of vineyard (half that of Rioja, for comparison) and around 700 domaines. Of these, Côtes de Provence, the huge area out to the east, accounts for more than two-thirds of both that area and those producers. It is something of a mishmash, a catch-all zone, featuring a very wide spectrum of producres and quality levels. Bandol remains, overall, even for rosé, the most respected of the appellations (excluding, perhaps, the micro-AOC of Palette and the famed Chateau Simone). 

photo courtesy of Decanter, www.decanter.com

Cotes de Provence has a rather curious, historically-determined cru classé system (à la Bordeaux). As Decanter rather well explain it, "There are 18 estates in the Côtes de Provence classed as cru classé – a designation created in 1955, as much as 22 years before the appellation itself – their reputation based on history rather than commonality of terroir". We'll be encountering that again in a moment.

Grapes can be almost anything; they do, however, need to be red to get around that whole taboo of blending for colour. Which means, largely, Grenache, Cinsault and Syrah, with Cab Sauv and Mourvedre getting a look in where they fare well.

Provence rosés tend to be dry, in keeping with the modern idiom of white wine. That said, a few (although, to be clear, not those featured below) can push towarrds 5-10 g/litre of residual sugar and off-dry country, for a point of difference and to satisfy some markets (largely Asia).

Finally, to age: There's a general thinking that rosé needs drinking up young, and that a vintage that isn't the last calendar year means you're into a wine already in decline. But, again, as with whites, it really depends what it is: after all, top Alsace Riesling and IGT Pinot Grigio are different beasts on that count (and, indeed, many others). Many better Provence rosés are exposed to oxidative winemaking (eg ageing in old oak), bestowing them with both a more gastronomic/food-friendly nature and some unexpected longevity.

 

The panel revew

Not before time, you might argue, we turn to what the panel revealed.

A whopping 178 wines went under the microscope. <That's a lot for any Decanter panel. I quite like a good rosé , me, but I'm glad I wasn't a judge of that little lot>.

Of those, although the judges were impressed with the tasting overall, only 37 (~20%) cleared 90 points. Of those, 4 were rated Outstanding (95+ points) and one even hit the rare and heady heights of Exceptional (98+ points) <NB: there are typically only around half a dozen such highly-rated wines in Decanter panels in any given year>.

We offer one of the Outstandings and the Exceptional (albeit this one only in limited amounts): both are from the same producer.

 

The top wines

That producer is Clos CibonneThey are situated in Le Pradet, between Toulon and Hyères. That's in that mishmash appellation, Côtes de Provence. What's more, they are one of those 18 crus classes, a distinction won by Cibonne back its its initial heyday.

Everything is different about Cibonne. Not for them, standard grape varieties or standard winemaking. They are all about the unusual red grape of Tibouren (so unusual, it even fails to feature in Oz Clark's mega-compendium, the excellent Grapes & Wines). Jancis describes it (to the extent that she does) as, "a Provençal rarity making earthy rosés with a genuine scent of the garrigue, the herby scrub of southern France". We gave it a whirl by trying Cibonne's red (see below) and, for us, in that format, it emerges as something of, we would say, "a Mediterranean Pinot Noir, with a hint of Gamay and/or something a bit Tuscan".

Cibonne then take their Tibouren (+10% Grenache) and go all old-school with it. After harvest, the wines are fermented in stainless steel, blended and then (and this is 'the thing') it is aged under fleurette (= a thin veil of yeast; this is very similar that is encountered in fino sherry and Manzanilla, the flor yeast) for 12 months in 100-year-old (ie very used), 1,500-litre old oak foudres.

The result is a unique (or, at least, very unusual) style of rosé, and it's one that's taken the Decanter panel (and, perhaps more sceptically, us too) by storm.

Let's do the 'mere' 95-point Outstanding first. It's £22.50 from us (you won't find that elsewhere). That's no giveway rosé, we know, but you are into something quite unusual and special here. It's Cibonne's Cuvée Tradition Tibouren rosé 2018. Beyond what what's written above on what the grape is and how Cibonne handle it, there's no additional trickery to reveal. 

Here it is, with its Decanter review:

 

You get the picture. Decanter really rather liked it.

It was also subjected to the Exel test, just yesterday, at a (single-household) Pretty Perfect Perthshire Picnic by the Tay (inc cheese, pork pie, fish paté, etc). The colour is definitely unusual - it really is a most unusual salmon-y orange. I'd expected the oak ageing/holding to add some greater oxidative hint to the nose and palate, but it is quite the opposite (the fleurette does that). It bursts with fruit; we 'got' the orange, apricot and peach (especially) and some of the dried/crystallised fruits. We didn't really get much red fruit angle here (unusual for a rosé). We also didn't get the kerosene hit (that's definitely fanciful!), the cumin or the phenolic finish (though it is definitely long and intense, especially for a rosé).

I'd also take issue with that Drink window, too. There's definitely more longevity in this wine than just 2021. That feels like a bit of Copy-and-Paste at Decanter.

<our tasting: also of the Tradition red, see below. Stemless glasses used owing to high winds and a wobbly table.>

In sum, it's a great and unusual rosé. As stated above, spending £20+ on a rosé is not for everyone. I would suggest two things, however:

  • if you are OK with spending £20 on a well-made white, a well-made rosé is just the same animal, just made with red grapes; indeed, there are plenty of £30/£40+ whites made far less well than this;

and

  • if you are going to spend £20 on a rosé, this is as good a choice as we've ever found yet. Frankly, it leaves Whispering Angel trailing in its wake.

All of which takes us to Cibonne's Exceptional 98-pointer. Normally, such a wine would be the main focus of one of these blogs. And there's little doubting that this is an epic wine. But, if you want Exceptional, it'll need paying for this time. It's a £47 bottle of rosé (and markedly more from other stockists), so the fanfare is a little more muted than for some Exceptionals. But we also know just how much some Exel customers just have to try these very-top-scorers.

We've never seen an Exceptional rosé (under panel test) before, and have often wondered what one would look like. And now we know:

It's Cibonne's Cuvée (Hommage à Marius). It's a 2017, reflecting that the winemaking and élevage has taken an extra year to get it here. Those 24 months in the big foudres are part of the story of how it differs from the Tradition. Much more comes down to it being made with only the best grapes from the best plots, the best pressings, a super-slow fermentation, the best barrels, the most care etc. Whether all of that justifies a doubling of the price, we'll leave to others to decide. Much of the pricing comes down to scarcity, supply-and-demand: only a few foudres of this are produced, it is a rare beast indeed.

We can repeat some of the above review in bold italics - "concentrated, complex, richly textured""delicious and deeply flavoured" - that sort of thing, but the review again does the job; it's quite emphatic as to what a fine wine this is. We'll confess we've not tried 'The Marius': it's still on the way over from Toulon, and, in any event, a bottle we drink is one we can't let you take. Just for once, there's no Exel wisdom (or otherwise) or artful photos of the Marius.

Also, while we're here, we'd just mention Cibonne's Cuvée Tradition Tibouren red (2019). This, we did taste, as per the picnic photos. This, we really liked, all marketing aside. It's not in Decanter. And for sure, it'll never feature in a Decanter panel review of Tibouren, given that it's famously about the only red Tibouren made. We're offering it at £22.50, the same as the Tradition rosé. It's very attractive: Gamay, Pinot Noir and Sangiovese fans will all find something here curiously familiar. Yes, the inevitable herby/heathery garrigue hints are here, and they really work in this lighter style of wine (personally, I feel they get lost in Mourvedre and Syrah).

There aren't many reviews for this oddball, although Jancis Robinson (herself, see www.JancisRobinson.com) in 2016 gave the 2014 vintage 16.5 points (a fine score for her) and commented "Warm bricks on the nose. Red spices. And masses of rose-scented fruit. Tannins quite noticeable, but a real mouthful of fruit with a strong personality. Fascinating! Tastes as though there will be quite a future for this wine", and wrote "very fragrant indeed. Sweet, flattering fruit but in very gentle register – rather like roses in aroma. Then real freshness and great light tannin balance on the finish. Lovely wine. Real charm. It doesn’t taste anything like as strong as 14%. Very pretty. Though certainly not insistent. It could easily be overlooked" of the 2011 in 2013, again rating it at 16.5/20.

  

Availability and delivery

We have a small stock (36 bottles) of the Tradition rosé arriving on Wednesday or Thursday (1st/2nd July). These will be used, first-come-first served, for the first orders we receive.

The rest of the Cibonne wines arrive on the 13th July (give or take a day). We'll speed these away to you as soon as we have them.

Please note on the Exceptional Marius: we only have a very few cases. We're limiting these to 3 bottles per customer. If you'd like more, take what you can now, and please email us on communications@exelwines.co.uk to let us know how many more you seek! We will do what we can; promises, though, we cannot make. 

 

Also

We (deliberately) don't offer many of the other scoring Provence rosés. Experience shows that, in the face of a 95-pointer, nobody really wants the 90- and 91-pointers.

We do, however,  make mention of the Domaine La Suffrene Bandol rosé Tradition 2018. The 2019 of that wine is rated in this panel (91 points) ("Enriching blackcurrant, floral and fresh thyme aromas; glossy and slick with mouthwatering orange peel acidity and a succulent texture"). And we can offer you the 2019, if you'd really like it (send us an email or give us a call). But we really offer the 2018, winner of a Best in Show at last year's DWWAs (repeating the performance of the 2017 vintage at DWWA18). This rosé benefits from a little time in bottle, and we respectfully recommend the slightly older vintage.

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Clos Cibonne, Cuvee Tradition Tibouren rose, Cotes de Provence 2018 (1x75cl)

** LAST OF STOCK! **

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their August 2020 edition panel tasting of Provence Rosé (see blue link below)

 

Clos Cibonne, Cuvee Tradition Tibouren (rose) - August 2020 Decanter review

"If you are looking for a rosé with personality and grace, Clos Cibonne offers both in spades. The Roux family specializes in Tibouren, a rare variety also found in Liguria, where it’s called Rossese di Dolceacqua. Vinified in stainless steel, then aged under a layer of yeast (à la Sherry) in old 500-liter foudres, it makes for a substantial, complex rosé in Cuvée Tradition: It’s dark and earthy in feel, suffused with flavors that range from tangy citrus to woodsy spice, orange zest and fresh, fruity mushrooms. Delicious now, it has the structure to gain more complexity with age. 93 points." Wine & Spirits.

 

The property of Clos Cibonne dates back to 1797 when the Roux Family purchased it from Jean Baptiste de Cibon, captain of the royal marines of Louis XVI. In 1930, André Roux modernized the winery in order to pursue his goal of producing top quality wines at the estate. This revival ignited an era of fame for the rosés of Clos Cibonne.

In the 1980s, hard times fell upon the estate and it drifted without clear direction until Bridget, André Roux’s granddaughter, and her husband, Claude Deforge, took it over in the late 1990s. Their immediate goal was to bring the estate back to its former grandeur. By renovating the cellars while preserving the tradition of aging in old foudres, the family began to re-establish the vaunted reputation of the domaine. Thanks to their effort, Clos Cibonne once again lives up to its standing as one of the 18 Crus Classés in Côtes de Provence.

NB: There are 18 estates in the Côtes de Provence classed as Cru Classé – a designation created in 1955, as much as 22 years before the appellation itself (!), their reputation based on history rather than commonality of terroir

The heart of the estate is their Tibouren. André Roux was a great fan of this native grape variety and believed it to be the ideal grape for the region. As part of his revitalisation, he replaced all of the estate’s Mourvèdre with Tibouren. Tibouren had been in drastic decline since the onset of the phylloxera blight. An ancient Mediterranean variety reputedly favoured by Julius Caesar, it was transported over the Alps by Napoleon’s troops and took root in Liguria as Rossese. Here in Provence, it makes thirst-quenching, smoky, sapid pinks, and earthy, red-fruited fine reds. 

Clos Cibonne soon became synonymous with Tibouren and received special permission from the AOC to list the grape on its labels.

The estate’s 15 hectares of vineyards are located a mere 800 meters from the coast and are surrounded by hillsides in the base of a bowl that faces the sea. This topography creates air circulation that allows for perfect maturation of the grapes and helps to reduce vintage variation.

Organic production, albeit without certification yet.

After harvest, the wines - and this applies to this, the Cuvee Tradition rosé - are fermented in stainless steel and then aged under fleurette (a thin veil of yeast) for 12 months in 100-year-old, 1,500-litre old oak foudres.

Clos Cibonne thus crafts a wine that is completely its own through combining a rare grape with a unique aging process.

For more/all the winemaking detail, see the blue link below for the excellent fiche technique/technical note from the Clos itself; it does feature some interesting translation. It features the 2017 bottle in image; the fiche applies to all vintages.

Clos Cibonne, Cuvee Tradition Tibouren rose - fiche technique

90% Tibouren, 10% Grenache.

Salmon-orange colour. A smooth, spicy, gastronomic rosé with some lovely texture and structure, clean fruit avours of orange peel and peach, good acidity and balance, with a long-lasting finish.

ABV = 13.5%.

£22.50

Domaine La Suffrene Bandol Rose Tradition 2019 (1x75cl)

The 2018 vintage was awarded a Platinum & Best in Show medal and 97 points at the 2019 Decanter World Wine Awards (click link for details).

For other 2019 DWWA winners, click here.

When Cédric Gravier took over the family operation in 1996, the production - which until then had been sent to the winemaking cooperative - received a new lease of life with the addition of a producing cellar. The domaine extends over 60 hectares of the Bandol AOC and includes a number of varied plots, located for the most part in the villages of La Cadière and le Castellet.

This wine (a blend of 40% Mourvèdre, 30% Cinsault, 20% Grenache 20%, 10% Carignan) hails from from a terroir of calcareous clay, typical of Bandol, its quality partially explained by the low yield of just 40 hl/ha.

Harvested during the month of September, in line with the ripeness of each variety. The grapes were selected depending on their condition and underwent skin contact (maceration pelliculaire) at a low temperature before being pressed. The juice, after settling, was placed in a stainless steel vat for a period of 15 days between 18°C and 20°C before racking. The juice was fined in early November then re-racked and assembled in January. The final assemblage is stocked in concrete vats until bottling after filtration from March to July.

This is a Bandol rose of both freshness and subtlety. It has a a clear and shiny robe (salmon-coloured), a delicate nose of candied citrus fruit and spices and a surprisingly full-bodied, balanced and fresh impact on the palate.

ABV = 14.0%.

£18.60
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