- Certified organic
- 65% Mourvèdre, 35% Cinsault
- The terraced vineyard faces the sea on the top of a hill that reaches 300m, forming a great natural south-east-facing bowl
- Highest elevation in Bandol
- The soil is made of clay, limestone and white chalk
- Fermented at low temperatures slowly for 20 days
- Indigenous yeast
- Aged in stainless steel for 6 months
Chateau de Saint Martin is one of the most premium producers in the appellation of Provence. Its vineyards are overlooked by a large Chateau built in 1740. The original site was a priory of the monks of Lerins, with the old cellars underneath still intact and dating from the 12th century. The vineyards of Chateau de Saint Martin sit at an altitude of up to 130 metres, and lie at the junction of two distinct geological zones, offering an unique terroir. Classified as a "Cru Classe," Saint Martin produces some of the finest Provencal Rose in the world, as well as other reds and whites in smaller amounts.
One of only 23 cru classe properties in Provence. It’s classic Provence rose –pale, crisp, aromatic and dry. And as you know has always been run by women with the exception of one generation. Another Bassins direct import "discovery"
One of our most requsted direct import Roses. the countess herself creates this cuvee!
Colour: sparkling with bluish highlights
Nose: powerful, evoking a field of flowers, with hints of iris, wisteria, lilac and jasmine as well as watermelon and pink grapefruit
Palate: revealing notes of cherry blossoms, exotic fruit, star fruit, passion fruit and grapefruit
A very elegant and refined aromatic explosion
This cuvée, all about elegance and refinement -partially aged in fine-grained acacia barrels, is a tribute to the countesses of the family who have almost exclusively run the estate, since 1740, from mother to daughter. The oak aging makes this wine extra silky! A blend of grenache, syrah and tibouren.
Viticulture and vinification at Clos Sainte Magdeleine are under the direction of Jonathan Sack, who took the reins from his father, François, in 2008. The domaine bottles both whites and rosés, the latter of which are especially limited. Sack completed conversion to organic viticulture in 2012, a philosophic progression after years of sustainable farming. He has also introduced new ideas from concrete egg vinification to experimentation with Vermentino, exploring the immense potential of this striking maritime terroir with curiosity and precision. 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.
-Supplier notes (Kermit Lynch)
Winemaking: The whole bunches are directly pressed upon arrival in the cellar. Spontaneous fermentation in stainless-steel tanks using only the naturally occurring indigenous yeasts. After the completion of malolactic fermentation, the wine is racked and transferred back to stainless-steel tanks for ageing. No sulfur additions were made during the vinification of this wine.
Maturation: Aged 3 months in stainless steel tanks. Bottled without fining or filtration.