Only a dozen vignerons are fortunate enough to produce AOC Cassis (the appellation covers just 215 hectares), and the small quantities available are largely consumed locally with fresh fish—the best way to enjoy them.
The seaside location and abundant limestone yield delicate, mineral wines perfumed of wild herbs and flowers, with a trademark saline finish. Clos Sainte Magdeleine’s success lies in an uncanny ability to capture a dichotomous nerve and sun-kissed unctuousness in their wines, making them both incredibly food-friendly and delicious
entirely on their own.
40% Marsanne 25% Ugni blanc 20% Clairette 5% Bourboulenc