Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 1 to 6 years from vintage.

vintage1 yrs6 yrs8 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: lemon zest, white peach, fennel, iodine

Palate: grapefruit, saline minerality, green almond, wet stone

Marsanne-Clairette Cassis Blanc from steep limestone slopes at the foot of Cap Canaille. Saline, chiseled and built for seafood.

What it pairs with

  • Bourride Provencal fish stew with aioli finds the wine's saline-mineral core a precise pairing.
  • Sea urchin pasta The iodine and brine register of sea urchin pairs with the wine's mineral salt and grapefruit lift.More wines for pasta, pizza and risotto →
  • Anchoiade with raw vegetables Anchovy-paste dip and high-acid white pick up the wine's almond and green herb register.More wines for vegetables and salads →

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

Sebastien Genovesi acquired Domaine du Bagnol from Clair Lefevre in 1997 and converted the estate to organic farming, certified by Ecocert in 2011. The Cassis Blanc has been the estate's calling card since the family took ownership.

  1. 1997Genovesi family acquires Domaine du Bagnol
  2. 2011Estate certified organic by Ecocert

Facts

Producer
Domaine du Bagnol · visiting guide
Grapes
Marsanne (45%), Clairette (30%), Ugni Blanc (15%), Bourboulenc (10%)
Classification
Cassis AOC
Oak
Fermented and aged on lees in stainless steel for 8 months, no oak
ABV
13.0%
Price
EUR 22 to 32 at retail
Drinking window
1-6 from vintage
Organic
ECOCERT
Vegan
Yes (no animal-derived fining)

Frequently asked about Domaine du Bagnol Cassis Blanc

What does Domaine du Bagnol Cassis Blanc taste like?

Lemon zest, white peach, fennel and iodine on the nose; grapefruit, saline minerality, green almond and wet stone on the palate. Medium-bodied with high acidity and a long mineral finish.

When should I drink Domaine du Bagnol Cassis Blanc?

Drink between 1 and 6 years from vintage. Lees ageing in steel gives the wine textural lift; younger bottles open with 15 minutes in the glass.

What food pairs with Domaine du Bagnol Cassis Blanc?

Bourride is the canonical pairing; Provencal fish stew with aioli finds the wine's saline-mineral core a precise match. Sea urchin pasta and anchoiade are equally strong matches.

Tags

bourboulenc clairette dry high acid marsanne medium body medium term mood refreshing mood savoury 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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