Clos Ste. Magdeleine is crafting Cassis like we have never tasted before. Vigneron Jonathan Sack has had an immediate impact since stepping into his father’s shoes at the helm of the domaine, going organic in the vineyards and championing noninterventionist methods like native yeast fermentation to capture an authentic expression of this stunning seaside terroir. The abundant white limestone and perennial marine influence bring nerve and a coastal salinity, while lovely Mediterranean scents—anise, yellow flowers, citrus, peach—are delivered with newfound focus and precision. The pinpoint, sea-breeze finish and total finesse throughout are truly exceptional among Provençal whites. You’ll want to try the 2014 to see how the unique terroir of the tiny Cassis appellation is glimmering like never before. –Anthony Lynch
|Blend:||40% Marsanne, 30% Ugni blanc, 25% Clairette, 5% Bourboulenc|
|Producer:||Clos Sainte Magdeleine|
|Vineyard:||20-30 years average, 9 ha|
|Aging:||Wine is aged for 14 – 18 months in stainless steel|
Cassis is what Kermit calls “an earthly paradise.” The vineyards of Clos Sainte Magdeleine are particularly stunning, jutting out on a private cape to meet majestic limestone cliffs, poised spectacularly above the sparkling, azure Mediterranean. Only a handful of vignerons today are fortunate enough to produce A.O.C. Cassis, and the small quantities available are largely consumed locally with fresh fish—the best way to enjoy them. The Sack-Zafiropulos family has been making wine here for four generations and continues to craft wines of grace and finesse. Their success lies in an uncanny ability to capture nerve and sun-kissed unctuousness in the wines, making them both incredibly food-friendly and delicious entirely on their own.
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