2020 Clos Cibonne “Tentations” Rosé – Côtes de Provence, France
50% Grenache, 20% Cinsault, 15% Syrah, 15% Tibouren
Winemaking details: Clos Cibonne is a historic and organic certified estate in the picturesque Côtes de Provence, just a stones throw away from the sea. The estate is known for making rosé from and championing the grape Tiburon (which is part of this cuveé). Their secret to this refreshing wine is that the grapes are picked at night and pressed off the skins when still cold, and the fermentation also occurs at low temperatures, helping to preserve the delicate flavors and aromas. The fermentation is spontaneous, and both ageing and fermentation occur in steel. The wine is aged on lees for a few months before being bottled fresh and young with minimal effective sulfur.
Color: Pale salmon
Bouquet: Sea breeze, grapefruit blossom, stone fruit, wet rocks
Palate: Dry with racy acidity, and nice mid-palate texture coming from extended time spent on lees. Flavors of grapefruit pith, apricot, and light strawberries. 2020 was a great vintage with cool nighttime temperatures, which helped keep the acid high on this classic yet slightly lighter styled Côtes de Provence rosé. Enjoy with local grilled salmon, pesto primavera, or a hot afternoon poolside.
This wine is fresh and meant to be enjoyed young! Drink now or within the next 1-3 years.
Further information can be found here: De Maison Selections
2019 Filomena Ricci Vineyards – Carneros, California
St. Laurent
Winemaking details: Luke Nio is the owner and winemaker of Filomena Wines. He has worked in cellars throughout California and New Zealand, gaining knowledge, skills, and clarity for his vision of winemaking. St. Laurent is a rare grape that originally hails from Bordeaux, but found its way across France to Germany, and is now most widely planted in Austria. The owner of the Ricci vineyard imported cuttings from the last remaining St. Laurent vines in Germany to plant in his vineyard. These grapes come from the Ricci vineyard in Carneros on the Sonoma Coast, which is mostly acidic Huichica loam soils. This area benefits from morning fog and mild daytime temps moderated by the bay. The grapes are hand harvested and fermented 30% whole cluster with carbonic maceration with native yeasts. After pressing the wine is aged partially in stainless steel and partially in new 400L oak puncheons. Native malolactic fermentation occurs, and the wine is bottled unfined and unfiltered with minimal sulfur.
Color: Medium Ruby
Bouquet: Cranberry, cherry, suede, clove, hibiscus, nutmeg, light vanilla
Palate: This is an easy drinking but also a very layered wine. The silky smooth and slightly powdery tannins are met with medium acidity and a medium body. The flavors are bursting in the glass with bright fruits, baking spices, savory undertones, and long finish. Enjoy with spicey wontons or gyoza (may we recommend our favorite local spot Full Steam Dumplings), smoked brisket, or grilled seasonal veggies.
This wine is fresh and great now, but could be cellared for 3-5 years if desired.
Further information can be found here: https://www.filomenawineco.com/