In the glass
Aroma: white peach, white flowers, fennel, schist minerality
Palate: pear, saline lift, long mineral finish, delicate texture
Grenache Blanc-led white from Cambis, aged in stainless steel on fine lees. Expresses the Berlou schist's mineral lift with elegance and delicacy.
What it pairs with
-
Sea bass crudo
Saline lift and minerality echo the dish. -
Brandade de morue
Long mineral finish and delicate texture pair with salt cod. -
Fresh chèvre with herbs
White flowers and fennel balance fresh goat cheese.
History
Kalliope is named after Martin Perolari's great-grandmother from Crete. A three-grape white expressing Berlou schist's minerality with delicacy.
- 2010 — Kalliope white released as Cambis's mineral expression
Facts
- Producer
- Domaine de Cambis
- Grapes
- Grenache Blanc (40%), Roussanne (30%), Vermentino (30%)
- Classification
- AOC Saint-Chinian
- Oak
- Aged in stainless steel on fine lees; no oak
- ABV
- 13.0%
- Price
- €20-28 at retail
- Drinking window
- 2-7 from vintage
- First vintage
- 2010
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Kalliope
What does Kalliope taste like?
White peach, white flowers, fennel and schist minerality on the nose; pear, saline lift, a long mineral finish and delicate texture on the palate. Medium-bodied with a long finish.
When should I drink Kalliope?
Drink between 2 and 7 years from vintage at 10-12 degrees Celsius. Lees ageing gives it more longevity than typical Saint-Chinian whites.
What food pairs with Kalliope?
Sea bass crudo is the canonical pairing; brandade de morue and fresh chèvre with herbs also work well.
What grapes are in Kalliope?
40% Grenache Blanc, 30% Roussanne, 30% Vermentino. The wine is named after Martin Perolari's Cretan great-grandmother.