M. Chapoutier La Ciboise Rouge

AOC Luberon, Rhône

2021
2020

La Ciboise is named after the home of Michel Chapoutier’s grandfather, located in the town of Tain l’Hermitage.

Tasting Notes

The wine is a beautiful garnet red with intense notes of blackberry and blackcurrant. Delicious and full on the palate, with silky tannins and notes of soft spices and licorice. Elegant and lovely finish.

Food Pairings

Pairs beautifully with roast rabbit, sautéed veal, Provencal tart or beef ribs. Also goes nicely with pizza, pasta, casseroles, stews and mild creamy cheese.

Winemaking Notes

Traditional vinification in concrete tanks. The alcoholic fermentation is temperature-controlled to preserve the fresh fruit flavors. Short pumping over every day at regular intervals. The maceration lasts about three weeks.

Vineyard Notes

The entire AOP (PDO) are nestles in the heart of the Luberon Regional Nature Park. Here, the vines grow in sandy-clay soil at an altitude of 350 meters. The surrounding mountains create a nice range of temperatures which helps concentrate the coloring matter in the grapes, while preserving the wine’s “bite.”

Technical Info

Grapes: Grenache Noir, Syrah
Alcohol by Volume: 14%
Aging: The wine is aged 6 months in concrete vats

La Ciboise is named after the home of Michel Chapoutier’s grandfather, located in the town of Tain l’Hermitage.

Tasting Notes

A wine with intense notes of ripe blackcurrant and raspberry notes. Delicious and full on the palate, with soft spices and ripe fruits coming through.

Food Pairings

Grilled and roasted red meats. Pairs beautifully with roast rabbit, Provencal tart or beef ribs. Also is nice with pizza, pasta, casseroles, stews and mild creamy cheeses.

Winemaking Notes

After destemming, the grapes are fermented in concrete tanks for 3 - 4 weeks. Each grape variety is vinified separately using traditional maceration. After a daily tasting, the wine will either be pumped over or left to rest, in order to gently extract the aromatic components, anthocyanins and tannins. At the end of the alcoholic fermentation, the temperature is allowed to increase to 30 - 33 degrees to assist the polymerization of the tannins.

Vineyard Notes

The soil is made up of pebbles deposited by the Rhône river during the Quaternary period and referred to locally as "Gress". The vines develop a very deep rooting system, digging down as far as they layers of clay.