Not to be confused with the Burgundian blackcurrant liqueur Crème de Cassis (ka-cease), Domaine du Bagnol gets its name from a seaside town in Provence called Cassis (ka-see). Bagnol is a blend of unmacerated Grenache with small measures of Mourvedre and Cinsault. Although the blend is common across southern France, Bagnol Cassis uniquely reflects the sea with nervy dry fruit, minerals, and salinity—the perfect rosé for seafood.
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