Clos Sainte Magdeleine - Cassis Blanc 2022 (750ml)
Price: $43.99
15% Off: $37.39
| Producer | Clos Sainte Magdeleine |
| Country | France |
| Region | Provence |
| Varietal | Marsanne, Ugni blanc, Clairette, Bourboulenc |
| Vintage | 2022 |
| Sku | 67271 |
| Size | 750ml |
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Clos Sainte Magdeleine Description
The ancient fishing village of Cassis has seen its fair share of visitors over the millennia. Greek sailors from Phocaea established the nearby colony of Massalia (modern-day Marseille) in the sixth century BC, bringing their viticultural savvy to the region and planting what are thought to be Provence's first vineyards. The Romans later made their way here, establishing Cassis as an important fishing and commercial port while further developing the wine trade. Local wines earned an excellent reputation over the centuries. In 1936, Cassis gained the distinction of being named among France’s first official AOCs, in the elite company of Tavel and Châteauneuf-du-Pape.
Cassis is not only an active port, but what is called “an earthly paradise.” The vineyards of Clos Sainte Magdeleine are particularly stunning: they jut out on a private cape to meet majestic limestone bluffs, poised spectacularly above the sparkling, azure waters. The domaine also has prized holdings on steep terraces carved into the sensational Cap Canaille, France's highest sea cliff perched 400 meters over the Mediterranean. Only a dozen vignerons today are fortunate enough to produce AOC Cassis (the appellation covers just 215 hectares), and the small quantities available are largely consumed locally with fresh fish—the best way to enjoy them.
Viticulture and vinification at Clos Sainte Magdeleine are under the direction of Jonathan Sack, who took the reins from his father, François, in 2008. The domaine bottles both whites and rosés. The seaside location and abundant limestone yield delicate, mineral wines perfumed of wild herbs and flowers, with a trademark saline finish. Clos Sainte Magdeleine’s success lies in an uncanny ability to capture a dichotomous nerve and sun-kissed unctuousness in their wines, making them both incredibly food-friendly and delicious entirely on their own.
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