2017 | Le Clos du Caillou | Chateauneuf-du-Pape Les Safres

Deep brilliant ruby. A complex, highly perfumed bouquet evokes ripe red and blue fruit, exotic spice, smoked meat and floral aromas, enlivened by a vibrant mineral quality that builds in the glass. Sweet, seamless and expansive in the mouth, offering densely packed raspberry, cherry, lavender and spicecake flavors that show excellent clarity and back-end cut. The mineral and floral notes drive an impressively long, sappy finish shaped by smooth tannins.

Reviews:

• Wine Advocate: Hints of rosemary and pine accent cherries and apricots in the Grenache-dominated 2017 Chateauneuf du Pape Les Safres. Full-bodied, rich and velvety, it finishes long and intense. Already drinking well, it should continue to do so through 2030.

• James Suckling: Abundant oak spice and gently meaty notes here with a succulent and granular tannin texture on the palate that holds fresh and long, earthy berry flavors. From organically grown grapes.

Producer Information

Le Clos du Caillou is a wine producer located in the Rhône Valley on the border of Châteauneuf-du-Pape. The estate was first founded in 1895 as a hunting reserve and was left forested until 1955 when the Pouizin family realized the land's vineyard potential. The first bottles of Le Clos du Caillou were not traded in France until the 1970s, and in 1980 the first bottles of wine were exported. Now the wines of Le Clos du Caillou are exported around the world. The Le Clos du Caillou vineyard includes nine hectares (22 acres) in Châteauneuf-du-Pape itself and another 45 hectares (111 acres) that fall under the Côtes du Rhône appellation. The soil is composed mainly of rolled quartz pebbles (galets) and some sandy soils over marl. In time-honored Châteauneuf-du-Pape tradition, the vineyard is planted to numerous varieties including the red Mourvèdre, Grenache, Syrah, Cinsault, Carignan, Counoise and white Viognier, Roussanne, Clairette, Bourboulenc and Grenache Blanc. The grapes at Le Clos du Caillou are handpicked, sorted at the vineyard, and undergo fermentation naturally without the use of commercially produced yeasts. Stainless steel tanks are used for white and rosé winemaking process, and the red wines are vinified in cement and wooden vats. After pressing, the red wines are aged in foudres and oak barrels for at least a year before being bottled.

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