On the surface, mold and wine don’t seem like a good combination. So when we heard about Tibouren Clos Cibonne rosé, we had to find out how a moldy wine tasted.
But before we get to taste, let’s talk about process. The winery that produces the rosé uses mold during the fermentation process. It rests in a layer on top of rosé’s barrel and is then filtered out at year later when the wine is ready. The mold, we’re assured, is “the good kind” – completely healthy, natural, and a contributor to the wine’s bold, full-bodied flavor.
Sourced from vines over thirty years old, the wine is 90% tibouren (a grape from southern France typically used to produce full-bodied rosés) and 10% grenache. The wine offers unique earthy flavors along with aromas of orange and spice. But don’t be fooled: this full-bodied rosé is just as fruity as most great pinks, bursting with color on the palate.
We’d recommend it with all of our heart – if everyone else hadn’t beat us to it. The rosé consistently rates high among critics with each vintage produced. The one set back is the price tag. While it’s definitely worth the splurge, we know not everyone can justify over $30 on one bottle of wine.
But if you can, give it a shot. And don’t let the mold myths scare you away. Nature works in our favor with this one!