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KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Cassis Rosé
40% Grenache, 40% Cinsault, 20% Mourvèdre 15 - 40 years Clay, Limestone 2.2 ha
I.G.P. Bouches-du-Rhône Rosé “Marie de Magdala”
Grenache 15-35 years Clay, Limestone .7 ha
Côtes-de-Provence Rosé
35% Grenache, 35% Cinsault, 20% Mourvèdre, 10% Syrah 30 years Clay, Limestone 4.5 ha
Cassis Blanc
40% Marsanne, 30% Ugni blanc, 25% Clairette, 5% Bourboulenc 20 - 30 years Clay, Limestone 9 ha
Cassis Blanc “Bel-Arme”
65% Marsanne, 15% Clairette, 15% Ugni Blanc, 5% Bourboulenc 40 years average Clay, Limestone 1 ha
I.G.P. Bouches-du-Rhône Blanc “Baume Noire”
Vermentino 5 years Limestone 1.1 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Cassis Rosé:

• All grapes are de-stemmed and crushed before pressing

• Juice is delivered by gravity to a temperature-controlled stainless steel tank

• The lees are filtered off of the wine and then re-integrated back in before racking

• Wine is aged for 7 – 12 months in stainless steel

• Wine does not undergo malolactic fermentation


I.G.P. Bouches-du-Rhône Rosé “Marie de Magdala”:

• Fermentation with native yeasts
• Aged on fine lees 8-9 months in stainless steel
• Rosé from direct press
• Does not undergo malolactic fermentation
• Wine is bottled unfined and unfiltered
• Parcel located on the terraces of the Cap Canaille

Côtes-de-Provence Rosé:

• Fermentation in stainless steel
• Rosé from direct press
• Does not undergo malolactic fermentation
• Aged on fine lees for 6 months in stainless steel
• Parcel located on the seaside, in the commune of La Ciotat

Cassis Blanc:

• Juice is delivered by gravity to a temperature-controlled stainless steel tank

• The lees are filtered off of the wine and then re-integrated back in before racking

• Wine is aged for 14 – 18 months in stainless steel

• The wine undergoes malolactic fermentation in most years


Cassis Blanc “Bel-Arme”:
• Vines planted on the terraced slope, below the Cap Canaille
• All grapes are de-stemmed and crushed before pressing
• Juice is delivered by gravity to a temperature-controlled stainless steel tank
• The wine undergoes malolactic fermentation
• Wine is fermented and aged in concrete egg
• Aged in egg for 6 months on fine lees with bâtonnage once a week
• Wine is bottled unfined and unfiltered

I.G.P. Bouches-du-Rhône Blanc “Baume Noire”:
• Fermentation with native yeasts for 1 month
• Aged on fine lees 8-9 months in 1000-liter sandstone tanks
• Does not undergo malolactic fermentation
• Wine is bottled unfined and unfiltered
• 2 parcels, 1 located within Le Clos of Clos Sainte Magdeleine, the other on the terraces of the Cap Canaille

General Information

Country
France
Region
Provence
Appellation(s)
Cassis
Producer
Jonathan Sack
Founded
1860
Annual Production
3,750 cases
Farming
Organic (certified)
Website
http://www.clossaintemagdeleine.fr/
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Gallery

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