Clos Sainte Magdeleine Côtes de Provence Rosé 2021

Clos Sainte Magdeleine Côtes de Provence Rosé is a vibrant and expressive rosé wine from La Ciotat, Provence, France. Made from Grenache, Cinsault, Mourvèdre, and Syrah, this brilliant rosé is crafted by direct press, fermented in stainless steel, and aged on fine lees for six months without malolactic fermentation. It displays bright aromas of red berries, citrus peel, and sea breeze, with a crisp, mineral-laced palate and a refreshing finish. A coastal rosé of finesse and charm.

*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, Crisp
Grape Varietal: Grenache, Cinsault, Mourvèdre, Syrah
Tastes Like: Strawberry, citrus peel, white peach, saline minerality
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: AOC Côtes de Provence
Region: Provence, France
Terroir: Seaside vineyards in La Ciotat on limestone and clay
Aging: Aged on fine lees for 6 months in stainless steel
Serving Temperature: 8–10°C – Best served chilled

Clos Sainte Magdeleine is a family-owned estate with vineyards overlooking the Mediterranean Sea in both Cassis and La Ciotat. Known for producing wines with elegance and purity, the domaine practices organic viticulture and minimal intervention. Their Côtes de Provence Rosé comes from a top seaside parcel and is vinified using direct pressing to retain delicacy and precision. This coastal rosé reflects the domaine's deep connection to the sea and commitment to terroir expression.

Seafood: Grilled calamari with lemon or prawns with garlic butter.
Poultry: Chicken salad with citrus vinaigrette or turkey and olive tagine.
Vegetarian: Roasted vegetable tart or tomato and basil bruschetta.
Meat: Charcuterie platter or pork cutlets with fresh herbs.

Chèvre: Fresh and tangy, mirroring the wine's crispness.
Brie: Soft and creamy, complementing fruit notes.
Banon: Aromatic and regional, matching the wine's character.
Feta: Bright and briny, enhancing the wine's minerality.

Pissaladière (Onion and Anchovy Tart)

Ingredients:

• 1 sheet puff pastry or flatbread base
• 3 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh thyme
• 12 anchovy fillets
• 12 black olives
• Salt and pepper, to taste

Instructions:

1. In a pan, cook onions in olive oil over low heat until soft and golden, about 25 minutes.
2. Preheat oven to 200°C. Roll out the pastry on a lined baking tray.
3. Spread caramelised onions evenly over the pastry. Top with anchovies and olives in a criss-cross pattern.
4. Season with thyme, salt, and pepper. Bake for 20–25 minutes until golden and crisp.
5. Slice and serve warm with Clos Sainte Magdeleine Côtes de Provence Rosé for a perfect Provençal pairing.