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2018 Cassis Blanc
Clos Sainte Magdeleine
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.
—Anthony Lynch
Wine Type: | white |
Vintage: | 2018 |
Bottle Size: | 750mL |
Blend: | 40% Marsanne, 30% Ugni blanc, 25% Clairette, 5% Bourboulenc |
Appellation: | Cassis |
Country: | France |
Region: | Provence |
Producer: | Clos Sainte Magdeleine |
Winemaker: | François Sack |
Vineyard: | 20-30 years average, 9 ha |
Soil: | Clay, Limestone |
Aging: | Wine is aged for 14 – 18 months in stainless steel |
Farming: | Organic (certified) |
Alcohol: | 12.5% |
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About The Producer
Clos Sainte Magdeleine
About The Region
Provence
There is perhaps no region more closely aligned with the history of Kermit Lynch Wine Merchant than Provence. While Kermit began his career as a Burgundy specialist, he soon fell in love with Provence and its wines, notably the legendary Bandols of Domaine Tempier, which he began importing in 1977. He later began living in the area part-time, returning frequently between tasting trips, and today he spends most of his time at his home just outside of Bandol.
Provence is thought to be France’s most ancient wine region, established when Greek settlers landed in the modern-day port city of Marseille in the 6th century BC. The conditions here are ideal for cultivation of the grapevine, with a hot, dry climate and a prevalence of poor, rocky soils, primarily limestone-based, suitable for vines and not much else. The ever-present southern sunshine as well as the mistral, a cold, drying wind from the northwest that helps keep the vines free of disease, are crucial elements of Provençal terroir. Wild herbs from the pervasive scrubland, called garrigue, and cooling saline breezes from the Mediterranean also contribute to the quality and character of wines in all three colors.
Provence is well known for its rosés, but red wines have always held importance here. The very best, such as those from Bandol, possess great depth and a capacity for long-term aging. The white wines, notably those of Cassis, offer weight balanced by a maritime freshness, making them ideal pairings for the local seafood. Mourvèdre reigns king for red grapes, supported mainly by Grenache and Cinsault, while Clairette, Marsanne, Rolle, and Ugni Blanc are the region’s principal white grapes.
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Kermit once said...

Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.