In the glass
Aroma: honeysuckle, white peach, beeswax, almond
Palate: lemon curd, fennel, saline minerality, dried apricot
Old-vine Marsanne-led Cassis Blanc de Blancs, with partial barrel ferment giving textural weight. Honey and almond on a mineral spine.
What it pairs with
-
Bouillabaisse
The classical pairing; the richer texture from barrel fermentation stands up to the saffron broth. -
Roast monkfish with Provencal herbs
Dense white fish and herb-roast meet the wine's beeswax weight and saline-almond finish. -
Grilled lobster with garlic butter
Lobster's sweetness pairs with the wine's honey-almond palate; saline lift cuts the butter.
History
The Blanc de Blancs is Paternel's reserve white, drawn from older Marsanne and Clairette parcels and aged partly in old oak. Released in limited allocation each year.
- 1985 — First release of the Cassis Blanc de Blancs cuvee
Facts
- Producer
- Domaine du Paternel
- Grapes
- Marsanne (60%), Clairette (30%), Ugni Blanc (10%)
- Classification
- Cassis AOC
- Oak
- Stainless steel and partial old oak barrel fermentation, 10 months on lees
- ABV
- 13.0%
- Price
- EUR 22 to 32 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 1985
- Organic
- ORGANIC CERTIFIED
Frequently asked about Domaine du Paternel Cassis Blanc de Blancs
What does Domaine du Paternel Cassis Blanc de Blancs taste like?
Honeysuckle, white peach, beeswax and almond on the nose; lemon curd, fennel, saline minerality and dried apricot on the palate. Medium-bodied with high acidity and a long mineral finish.
When should I drink Domaine du Paternel Cassis Blanc de Blancs?
Drink between 2 and 8 years from vintage. Partial barrel-fermentation gives the wine more cellar potential than the classique; younger bottles benefit from 30 minutes of decanting.
What food pairs with Domaine du Paternel Cassis Blanc de Blancs?
Bouillabaisse is the canonical pairing; the richer texture stands up to the saffron broth. Roast monkfish and grilled lobster are equally strong matches.