A centuries old winery located one half mile from the Mediterranean Sea, Clos Cibonne replanted its vineyards in the 1930s to focus on an obscure and nearly extinct grape, tibouren, which flourishes in the warm, breezy coastal climate. Following fermentation in stainless steel tanks, the blend of 90 percent tibouren and 10 percent grenache is pumped into large, 100-year-old wood barrels called foudres. The wine ages one year on lees under a thin veil of yeast (known as a fleurette), which offers some protection from oxidation while imparting sherrylike aromas and flavors. In the glass, it exudes aromas of dried orange peel, kumquat, cantaloupe and spices. On the palate, taste red currant, strawberry, persimmon, mineral and dried herbal notes with a nice acidity on the finish. Drink it with charcuterie, ham, barbecue, roast chicken, paella, baked fish, olive or eggplant tapenade and goat or sheep's milk cheeses. Buy it at: Hopper's Carte des Vins and Bacchanal.