Straw to light gold
Still White · Cassis AOC · Provence
Classical Cassis Blanc from the Paret family's organic-certified vines facing the bay. Saline, citrussy and built for sea-facing pairings.
Best 1 to 6 years from vintage.
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.
Aroma: white peach, lemon, fennel, iodine
Palate: grapefruit, saline minerality, almond, wet stone
Classical Cassis Blanc from the Paret family's organic-certified vines facing the bay. Saline, citrussy and built for sea-facing pairings.
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.
Same family has farmed La Ferme Blanche at Cassis since 1714, more than three centuries of unbroken family ownership. Organic-certified by Ecocert.
White peach, lemon, fennel and iodine on the nose; grapefruit, saline minerality, almond and wet stone on the palate. Medium-bodied with high acidity and a long mineral finish.
Drink between 1 and 6 years from vintage. Lees ageing gives the wine textural lift; best between two and four years from release.
Bouillabaisse is the canonical pairing; the saffron broth meets the wine's saline-fennel core. Grilled sea bass and oysters are equally strong matches.
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