Clos Sainte Magdeleine Cassis Rosé 2021

Clos Sainte Magdeleine Cassis Rosé is a true Provençal classic from the historic Cassis appellation, established in 1936 as the oldest wine region in Provence. Crafted from Grenache, Cinsault, and Mourvèdre, this rosé offers delicate aromas of wild berries, citrus zest, and dried herbs. The palate is crisp and elegant, with a fine mineral texture and a refreshing, savoury finish. A beautifully balanced rosé that captures the essence of the Mediterranean coast.

*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: Rosé Wine
Style: Dry, Elegant
Grape Varietal: Grenache, Cinsault, Mourvèdre
Tastes Like: Wild berries, citrus zest, herbs, sea breeze
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: AOC Cassis
Region: Provence, France
Terroir: Limestone and clay soils near the Mediterranean
Aging: Vinified and aged in stainless steel to retain purity
Serving Temperature: 8–10°C – Best served chilled

Clos Sainte Magdeleine is a renowned estate perched along the limestone cliffs of Cassis, overlooking the sea. Family-owned and organically farmed, the domaine is deeply rooted in tradition and committed to crafting elegant, terroir-driven wines. Their Cassis Rosé is a benchmark of the region, made with precision and care from hand-harvested fruit. Reflecting its coastal origins, this wine offers freshness, finesse, and a genuine taste of Provence.

Seafood: Bouillabaisse or grilled sardines with herbs.
Poultry: Chicken with lemon and rosemary or turkey with fig chutney.
Vegetarian: Stuffed peppers or courgette and tomato bake.
Meat: Prosciutto with melon or pork with fennel and citrus.

Chèvre: Soft and tangy, enhancing the wine's brightness.
Banon: Aromatic and regional, a perfect Provençal match.
Feta: Briny and refreshing, reflecting the wine's coastal salinity.
Tommes: Earthy and mild, adding balance to the wine's acidity.

Ratatouille Niçoise (Provençal Vegetable Stew)

Ingredients:

• 1 eggplant, diced
• 1 zucchini, sliced
• 1 red capsicum, chopped
• 1 yellow capsicum, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp herbes de Provence
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pan and sauté garlic and onion until translucent.
2. Add eggplant and capsicums, cooking for 5–7 minutes.
3. Add zucchini and tomatoes, season with salt, pepper, and herbes de Provence.
4. Cover and simmer for 30 minutes until vegetables are tender and flavours meld.
5. Garnish with basil and serve warm with a glass of Clos Sainte Magdeleine Cassis Rosé for a classic coastal pairing.