Clos Sainte Magdeleine Cassis Blanc Bel-Arme 2022

Clos Sainte Magdeleine Cassis Blanc Bel-Arme is the estate’s flagship white wine from Cassis, Provence, France, made from Marsanne, Clairette, Ugni Blanc, and Bourboulenc. Sourced from the oldest vineyards on the dramatic cliffs of Cap Canaille, this cuvée offers layered aromas of white flowers, stone fruit, citrus zest, and marine minerals. On the palate, it is textured and elegant, with a fine balance between richness and freshness. A distinguished and age-worthy wine with coastal character and depth.

*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: Medium-bodied, Elegant
Grape Varietal: Marsanne, Clairette, Ugni Blanc, Bourboulenc
Tastes Like: White peach, citrus zest, almond blossom, salty mineral
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: AOC Cassis
Region: Provence, France
Terroir: Limestone cliffs of Cap Canaille overlooking the sea
Aging: Aged in stainless steel and old oak for added texture
Serving Temperature: 10–12°C – Best served chilled

Clos Sainte Magdeleine is a family-owned estate perched on the Cap Canaille headland, overlooking the Mediterranean in Cassis. With organically farmed vineyards and a deep connection to the sea-facing terroir, the domaine produces some of Provence's most distinctive whites. The Bel-Arme cuvée, named after the estate's oldest vineyard parcel, reflects complexity, tension, and precision. It stands as the pinnacle of Clos Sainte Magdeleine's winemaking and is highly regarded for its ageing potential and elegance.

Seafood: Pan-seared scallops or grilled lobster with lemon butter.
Poultry: Chicken supreme with creamy tarragon sauce or duck with orange glaze.
Vegetarian: Leek and goat cheese tart or fennel gratin.
Meat: Pork medallions with apple and thyme or veal with sage butter.

Chabichou: Aged goat cheese with a tangy core, echoing the wine's brightness.
Comté: Nutty and firm, matching the wine's depth.
Banon: Earthy and regional, enhancing the wine's mineral expression.
Brillat-Savarin: Creamy and rich, balanced by the wine's fresh acidity.

Brandade de Morue (Salt Cod and Potato Purée)

Ingredients:

• 400g salt cod, soaked overnight
• 300g potatoes, peeled and cubed
• 2 garlic cloves, minced
• 150mL olive oil
• 100mL milk
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions:

1. Simmer the soaked cod in water for 10 minutes. Drain, remove bones and skin, and flake.
2. Boil potatoes until tender, then mash until smooth.
3. In a pan, heat olive oil and gently cook garlic. Add cod and mix into mashed potatoes.
4. Gradually add warm milk and remaining olive oil, stirring to form a smooth, creamy purée.
5. Season with salt and pepper. Garnish with parsley and serve with toasted bread and a glass of Clos Sainte Magdeleine Cassis Blanc Bel-Arme.