Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 1 to 8 years from vintage.

vintage1 yrs8 yrs10 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

Aroma: white peach, fennel, iodine, white flowers

Palate: lemon, almond, wet stone, salty sea air

Marsanne-led Cassis white from terraced limestone vines above the Mediterranean at Cap Canaille. Saline, mineral and built around the salt of the sea below.

What it pairs with

  • Bouillabaisse Cassis's classic sea-facing pairing; the wine's iodine and salt notes meet the saffron broth and rouille.More wines for shellfish and oysters →
  • Oysters on the half-shell High acidity and saline minerality lock with oyster brine; the iodine register is shared.More wines for oysters →
  • Bourride Provencal fish stew with aioli finds the wine's almond-and-lemon register in the palate.
  • Sea bass crudo with olive oil Fresh white fish and citrus oil pick up the wine's white peach and wet-stone profile.More wines for sea bass →

With cheese

Banon Our pick Banon's creamy paste under a cream-yellow rind is tangy, with a woody leaf note. A Cassis blanc raised in steel, with citrus, almond and high acidity, cuts the richness. INAO suggests a white from the cheese's own hills. Tomme de Provence Our pick The sommelier quoted on French Wikipedia, Emmanuel Delmas, says goat's cheese suits a fresh, expressive white with long acidity. Cassis blanc has it: high acidity, citrus and almond against the tomme's walnut, spice and creamy paste. Brousse du Rove Our pick Brousse is an unripened cheese with a faint lactic note and little weight to it. A Cassis blanc raised in steel adds lift rather than body with its citrus and wet-stone acidity, and its salty edge sets off the mild cream.

History

The Zafiropulo family have farmed Clos Sainte Magdeleine on the terraced cliffs of Cap Canaille since 1920. The estate's seaside vineyard terraces sit directly above the Mediterranean.

  1. 1920Zafiropulo family acquires Clos Sainte Magdeleine
  2. 1936Cassis AOC granted (15 May 1936)
  3. 2010Estate certified organic

Facts

Producer
Clos Sainte Magdeleine · visiting guide
Grapes
Marsanne (40%), Clairette (30%), Ugni Blanc (20%), Bourboulenc (10%)
Classification
Cassis AOC
Oak
Stainless steel fermentation and ageing on fine lees for 6 to 8 months, no oak
ABV
13.0%
Price
EUR 25 to 38 at retail
Drinking window
1-8 from vintage
Organic
ORGANIC CERTIFIED
Vegan
Yes (no animal-derived fining)

Frequently asked about Clos Sainte Magdeleine Cassis Blanc

What does Clos Sainte Magdeleine Cassis Blanc taste like?

White peach, fennel, iodine and white flowers on the nose; lemon, almond, wet stone and salty sea air on the palate. Medium-bodied with high acidity and a long mineral finish.

When should I drink Clos Sainte Magdeleine Cassis Blanc?

Drink between 1 and 8 years from vintage. The terraced vines yield wines that gain weight and texture with three to five years of cellar age.

Is Clos Sainte Magdeleine Cassis Blanc vegan?

Yes. The estate uses no animal-derived fining agents and has been farmed in certified organic agriculture since 2010, though it does not pursue formal vegan certification.

What food pairs with Clos Sainte Magdeleine Cassis Blanc?

Bouillabaisse is the canonical pairing; the wine's iodine and salt notes meet the saffron broth. Oysters, bourride and sea bass crudo are equally strong matches.

Tags

bourboulenc clairette dry high acid iconic marsanne medium body medium term mood elegant mood refreshing occasion aperitivo occasion dinner party occasion summer old world organic pairs with oysters pairs with shellfish pairs with vegetable forward pairs with white fish price trade up still white ugni blanc vegan

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