Clos Sainte Magdeleine Cassis Blanc 2022

Clos Sainte Magdeleine Cassis Blanc is a light and luminous white wine from Cassis, Provence, France, made from Marsanne (40%), Ugni Blanc (30%), Clairette (25%), and Bourboulenc (5%). It is fresh and clear, offering delicate aromas of citrus blossom, white peach, and sea spray. The palate is mineral and vibrant with a crisp, clean finish that reflects its maritime terroir. A refreshing and elegant choice for lovers of Mediterranean whites.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Crisp
Grape Varietal: Marsanne, Ugni Blanc, Clairette, Bourboulenc
Tastes Like: Citrus blossom, white peach, sea spray, mineral finish
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: AOC Cassis
Region: Provence, France
Terroir: Coastal limestone cliffs with clay-rich soils
Aging: Vinified and aged in stainless steel
Serving Temperature: 8–10°C – Best served chilled

Clos Sainte Magdeleine is a historic and picturesque estate perched on the limestone cliffs of Cassis, overlooking the Mediterranean Sea. The domaine has been family-owned for generations and is renowned for its organically farmed vineyards and mineral-rich white wines. This Cassis Blanc cuvée expresses the purity of the sea-swept terroir with precision and elegance, making it one of the finest white wines from Provence.

Seafood: Grilled whiting or oysters with lemon vinaigrette.
Poultry: Chicken with tarragon cream or turkey and leek pie.
Vegetarian: Asparagus risotto or stuffed zucchini flowers.
Meat: Veal scaloppine or pork with fennel and white wine sauce.

Chèvre: Fresh and zesty, enhancing the wine's citrus and mineral lift.
Brie: Soft and creamy, complementing the wine's texture.
Feta: Briny and crisp, mirroring the wine's salty freshness.
Reblochon: Mildly washed rind, adding richness to the wine's clean profile.

Loup de Mer au Fenouil (Seabass with Fennel)

Ingredients:

• 2 whole seabass, cleaned and scaled
• 1 fennel bulb, thinly sliced
• 1 lemon, sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp herbes de Provence
• Salt and pepper, to taste
• White wine splash

Instructions:

1. Preheat oven to 200°C. Stuff the seabass with fennel, lemon slices, and garlic.
2. Place in a baking dish, drizzle with olive oil, and sprinkle with herbes de Provence, salt, and pepper.
3. Add a splash of white wine and roast for 25 minutes or until fish flakes easily.
4. Serve with roasted potatoes and a glass of Clos Sainte Magdeleine Cassis Blanc for a seaside Provençal experience.