Characteristics AOC Cassis Rosé 2014

rose article

- Chalky clay stony sol
- 2.2 hectares directly in the property in front of the sea
- Annual rainfall of 600 mm
- Output strictly limited to 40 hectoliters per hectare

symbole-clos-60pxGRAPE VARIETIES
- Grenache: Principal grape variety strong and heady: 45%
- Cinsault: Fresh and fruity, low in acidi ty, perfect for the blend: 40%
- Mourvedre: Tanic and strong body: 15%

- Gobelet pruning of the wines with three branches
- Vineyard partially paled up
- Irrigation forbidden
- Average age of the vines : 30 years

symbole-clos-60pxWINE PREPARATION
- Filling the wine press with destemmed grapes
- Slow cycle at a week intensity pneumatic wine press
- Transfer of juice into a cement tank with a regulated temperature to settle
- Filtration of sediment and reintegration
- Fermentation temperature regulated to 17°
- 12.5% alcohol

symbole-clos-60pxWINE DEVELOPMENT
- Wine rests for between 7 to 12 months
- Oenologist controls
- Bottling takes place on the Estate

- Serve cold : between 12° et 14°
- Attractive coral pink wine
- Delicate wild flowers aromas
- The palate is redolent of ripe, red berry fruits
- Fresh underlying acidity and crisp finish

- Store in a cold and dry place with a consistent level of humidity
- Bottles kept in a horizontal position to keep the cork moist
- Keep the wine for between 1 and 3 years

Download the specification sheet click here


      TASTING ADVICE      

This rosé wine with pale and elegant colour offers a mineral and iodine structure. So it will accompany with panache a meal based on seafood. Its length and flavors of red fruits will enhance tapenade and pissaladière tastes in an provence's apéritif.

Service temperature 12°C / 53,6°F
If possible open the bottle 10 min. before starting meal.


"With terraced hillside vineyards adjoining the Parc National des Calanques, and an Art Deco manor house abutting the Mediterranean, Clos Ste. Magdeleine is one of the most idyllic estates I’ve visited. Its wines are pretty wonderful, too. The rosés are quite different from those of Bandol and Palette. They’re more delicate and won’t age as long, but they are not ephemeral, either. The 2013, made with 40 percent each of grenache and cinsault, with 20 percent mourvèdre, is light, pale and fresh with a surprising salty edge. Look for the 2014; it’s even better. (Kermit Lynch Wine Merchant)"

The New York Times, The summer issue, by Eric Asimov, Chief wine critic.

revue-du-vinSpécial millésime 2014 RVF
"Jonathan SACK a converti en bio son vignoble. Il en jaillit un rosé fringant, très agréable pour l'apéritif."

La revue des Vins de France N°591, Mai 2015, par Alexis Goujard