What does a row of striped beach chairs on a pristine Mediterranean beach taste like? What white wine pairs best with Debussy’s La Mer? Yes, wine can be just a beverage, but it can also be incredibly evocative. Harnessing the herbal and savory side of traditional varieties like Marsanne, Ugni Blanc, and Clairette, with a hint of white peach, Clos Sainte Magdeleine’s mineral, crunchy Cassis blanc transports you to the sea every time. The vineyards of Clos Sainte Magdeleine, found on the coast of Provence, where winemaking has occurred since the Greeks arrived in the sixth century BC, are particularly stunning: they jut out on a private cape to meet majestic limestone bluffs, poised spectacularly above the sparkling, azure waters. Only a dozen vignerons today are fortunate enough to produce AOC Cassis, and the small quantities available are largely consumed locally with fresh fish—the best way to enjoy them. The Sack-Zafiropulo family has been making wine here for four generations and continues to craft whites of grace and finesse.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. 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. 12.0% ABV
