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Fill out your info and we will notify you when the 2015 Cassis Blanc “Bel-Arme” Clos Sainte Magdeleine is back in stock or when a new vintage becomes available.


2015 Cassis Blanc “Bel-Arme”

Clos Sainte Magdeleine

2015 Cassis <i>Blanc</i> “Bel-Arme” Clos Sainte Magdeleine - Kermit Lynch Wine Merchant

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.

An old fishing village turned top tourist destination for its mind-boggling scenery, Cassis boasts a local cuisine based upon simple fish preparations. Lunch on the port, with a view of the towering Cap Canaille in the background, might consist of moules marinières (mussels in garlicky white wine sauce), supions à la plancha (sauteed cuttlefish with garlic and parsley), or grilled sardines with a squeeze of lemon. Washed down with a bottle of Cassis blanc, naturally!

Anthony Lynch

$49.00
Vintage: 2015
Bottle Size: 750mL
Blend: 60% Marsanne, 15% Clairette, 20% Ugni Blanc, 5% Bourboulenc
Appellation: Cassis
Country: France
Region: Provence
Producer: Clos Sainte Magdeleine
Winemaker: Jonathan Sack
Vineyard: 50 years average, 1 ha
Soil: Clay, Limestone
Aging: Wine is aged in concrete eggs
Farming: Organic (certified)
Alcohol: 13%

More from this Producer or Region

About Provence

Perhaps there is no region more closely aligned with the history to Kermit Lynch Wine Merchant than Provence. Provence is where Richard Olney, an American ex-pat and friend of Alice Waters, lived, and introduced Kermit to the great producers of Provence, most importantly Domaine Tempier of Bandol. Kermit also spends upwards of half his year at his home in a small town just outside of Bandol.

Vitis vinifera first arrived in France via Provence, landing in the modern day port city of Marseille in the 6th century BC. The influence of terroir on Provençal wines goes well beyond soil types. The herbs from the pervasive scrubland, often referred to as garrigue, as well as the mistral—a cold, drying wind from the northwest that helps keep the vines free of disease—play a significant role in the final quality of the grapes. Two more elements—the seemingly ever-present sun and cooling saline breezes from the Mediterranean—lend their hand in creating a long growing season that result in grapes that are ripe but with good acidity.

Rosé is arguably the most well known type of wine from Provence, but the red wines, particularly from Bandol, possess a great depth of character and ability to age. The white wines of Cassis and Bandol offer complexity and ideal pairings for the sea-influenced cuisine. Mourvèdre reigns king for red grapes, and similar to the Languedoc and Rhône, Grenache, Cinsault, Marsanne, Clairette, Rolle, Ugni Blanc among many other grape varieties are planted.

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I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.

Inspiring Thirst, page 171

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