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2023 Côtes de Provence Rosé
Clos Sainte MagdeleineJonathan Sack, proprietor of Clos Sainte-Magdeleine in Cassis, makes his Côtes-de-Provence rosé from a vineyard in La Ciotat, the Provençal port town where the game of pétanque was purportedly invented. The vines sit on a privileged slice of land looking at the Mediterranean, just outside the confines of the Bandol appellation. Featuring organically grown Grenache, Cinsault, Mourvèdre, and Syrah, the Côtes-de-Provence is snappy and focused with a savory perfume of wild thyme and sea breeze. It plays well with salads, shellfish, and even a main course, but it also shines as a simple thirst-quencher—during a game of pétanque, for example.
—Anthony Lynch
Wine Type: | Rosé |
Vintage: | 2023 |
Bottle Size: | 750mL |
Blend: | 35% Grenache, 35% Cinsault, 20% Mourvèdre, 10% Syrah |
Appellation: | Côtes de Provence |
Country: | France |
Region: | Provence |
Producer: | Clos Sainte Magdeleine |
Winemaker: | Jonathan Sack |
Vineyard: | Planted in 1979-1999 (30 years average), 4.5 ha |
Soil: | Clay, Limestone |
Farming: | Organic (certified) |
Alcohol: | 13% |
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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...
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.