This fourth year of production for the cuvée Bel-Arme definitively establishes Cassis among the most exciting white wines in production across the Mediterranean basin. It is composed primarily of old-vine Marsanne, growing on steep terraces towering over the sea and fermented and aged in concrete eggs. The aroma is what the French would call gourmand: open, forward, giving; irresistibly floral and fruity. The dry, crisp finish tautly conveys chalk and sea salt—unsurprising, given the vines’ stony seaside habitat.
|Blend:||60% Marsanne, 15% Clairette, 20% Ugni Blanc, 5% Bourboulenc|
|Producer:||Clos Sainte Magdeleine|
|Vineyard:||50 years average, 1 ha|
|Aging:||Wine is aged in concrete eggs|
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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