The Land

From the Les Pins site in the Côtes de Provence, just 50 meters above sea level and 800 meters from the Mediterranean, Cuvée Spéciale Rouge draws its soul from calcareous clay soils and the constant rhythm of sea breezes. The maritime influence keeps summers warm but not scorching, preserving freshness in the fruit, while the calcareous clay imparts structure and a faint mineral tension. With 30+ year-old vines of Tibouren (known as Rossese across the Ligurian border) and Grenache, Clos Cibonne works in one of the most unique corners of Provence—where the combination of coastal air, sun-soaked slopes, and living soils yields wines with both Mediterranean warmth and surprising lift.

The Wine

A blend of 90% Tibouren and 10% Grenache, organically farmed and fermented with native yeast in stainless steel, the 2023 vintage saw a gentle 10-day maceration before aging 4–6 months in large foudres. The result is a red that sits between elegance and rustic charm: aromas of wild strawberry, red currant, dried orange peel, and the sun-baked herbs of the garrigue. On the palate, bright acidity lifts silky red fruit, while fine tannins and a subtle saline edge nod to its coastal origin. It’s light enough to chill slightly for summer yet complex enough to enjoy year-round.

The People

The Roux family has tended Clos Cibonne since 1930, when André Roux championed Tibouren as the estate’s emblem—at a time when most of Provence was planting easier, more commercial varieties. Today, under Brigitte Roux’s guidance, Clos Cibonne continues to be one of the very few estates producing Tibouren at a high level. Certified organic farming, restrained winemaking, and a reverence for tradition define their approach, ensuring this rare variety continues to speak clearly of its place and history.

Food Pairing

Grilled tuna steak with Provençal ratatouille 

The meaty, almost steak-like texture of tuna harmonizes with Tibouren’s savory depth and bright acidity, while ratatouille’s mix of eggplant, peppers, and zucchini mirrors the wine’s herbal, sun-warmed Mediterranean character. Serve slightly chilled for a perfect coastal-meets-countryside match.

The Land

The 2023 Silène draws from the southern reaches of Crozes-Hermitage, where the Rhône River moderates a continental climate of hot summers and brisk winters. Here, Syrah thrives in varied soils—granitic outcrops, sandy loess, and stony alluvium—each contributing its own voice to the wine’s profile. The vintage’s warm, sun-filled days were balanced by timely rains, preserving acidity and aromatic lift. Half the fruit comes from Chave’s own biodynamically farmed parcels, rooted deeply in living soils that have been tended with the same quiet precision for centuries. The other half comes from trusted growers whose vineyards mirror Chave’s exacting standards, making Silène a true composite portrait of Crozes-Hermitage terroir.

The Wine

Made entirely from Syrah, the 2023 vintage shows the Northern Rhône’s classic interplay of fruit and savory nuance. Dark cherry, blackberry, and blackcurrant aromas mingle with cracked pepper, violet, and a faint whiff of smoked herbs. On the palate, the fruit is pure and vibrant, framed by fine-grained tannins and a graphite-tinged minerality that lingers through the finish. Aged in neutral oak to preserve varietal character, the wine is supple and approachable now yet structured enough to evolve gracefully over the next 5–7 years. This is Syrah in its most honest form—neither over-polished nor rustic, but perfectly balanced between the two.

The People

The Chave family has been farming the slopes of the Northern Rhône since 1481—sixteen unbroken generations of stewardship, now led by Gérard Chave and his son Jean-Louis. After studies at the University of Connecticut and UC Davis, Jean-Louis returned to the Rhône in 1992, replanting the family’s historic Saint-Joseph holdings and carrying forward their philosophy: meticulous farming, low yields, and minimal intervention to let terroir speak. While their Hermitage bottlings are legendary for complexity and longevity, the Silène—part of the Jean-Louis Chave Selections négociant range—offers a more accessible expression without compromising quality. Named after the mythical mentor of Dionysus, Silène reflects Chave’s belief that wine should embody both wisdom and joy, whether in the rarest cuvée or the humblest glass.

Food pairing:

Grilled lamb chops with garlic-rosemary roasted potatoes. (recipe on blog)

The lamb’s juicy, savory depth complements the wine’s supple tannins while the rosemary and garlic echo Syrah’s signature peppery, floral lift. The roasted potatoes bring an earthy warmth that grounds Silène’s vibrant black fruit and stony minerality, with the grill’s gentle smokiness weaving it all into a seamless, satisfying experience.

The Land

Perched high on the southwestern slope of Mount Etna at 860–960 meters above sea level, Terre di Montalto defies the norms of its subregion. While the southwest is usually lower and warmer, this site’s unusual elevation brings cool winds and slow ripening, producing fruit with both richness and striking freshness. The vineyards in Biancavilla are rooted in a rare combination of deep, ancient red soils rich in iron—predating the volcano itself—and scattered with “ripiddu,” fist-sized basalt from the Ellittico eruption some 60,000 years ago. This blend of pre-volcanic earth and ancient lava fragments lends the wines a mineral tension and subtle ferrous edge unlike any other on Etna. The steep, terraced plots are surrounded by the island’s biodiversity, with the sea just far enough away to moderate summer heat yet close enough to bring cleansing breezes.

The Wine

A blend of 90% Carricante and 10% Catarratto from 60-year-old, own-rooted vines trained in both spalliera and albarello. Hand-harvested, double-sorted, softly pressed, and fermented at cool temperatures, the wine spends six months on the lees before another six in stainless steel, preserving purity and texture. The 2023 Etna Bianco shows crystalline aromas of lemon zest, white peach, fennel frond, and crushed sea shell, layered over a subtle saline-mineral core. On the palate, it is crisp and linear yet texturally rounded from its time on lees, with bright acidity driving a long, mouthwatering finish. A white that captures both the Mediterranean sunshine and its altitude-born clarity.

The People

Terre di Montalto is owned and farmed by three brothers, guardians of just 6.5 hectares of steep, terraced vines on Etna’s less-traveled southwestern flank. Working with their own-rooted, 60-year-old vines, they embrace organic farming made easy by the volcano’s breezy, pest-resistant environment. Every decision—from double-sorting the fruit to extended lees contact—is aimed at expressing the unique marriage of rare soils and high elevation in Biancavilla. In a region where the northern slope often claims the spotlight, their Etna Bianco proves that beauty and precision thrive just as brightly where ancient red earth meets black basalt.

Food pairing

Pan-roasted halibut with lemon-caper butter and sautéed greens (recipe on blog)

The halibut’s mild sweetness and firm, flaky texture harmonize with the Etna Bianco’s citrusy lift and mineral core, while the lemon-caper butter amplifies its saline edge. A quick sear creates a golden crust that plays against the wine’s crisp acidity, and a finish of fresh parsley ties in the herbal notes from the volcanic slopes. Serve alongside tender sautéed Swiss chard or kale, whose earthy bitterness grounds the dish and highlights the wine’s bright, mouthwatering finish.