Really packed but supersilky, with a gorgeous beam of raspberry ganache gliding over super fine-grained tannins, while notes of incense, blackberry preserve, bittersweet chocolate truffle and black tea fill in the background.
Lush, creamy and sweet, offering palate-coating dark berry flavors and a sweet lavender pastille quality. Expands and gains depth and energy on the finish, leaving behind zesty cherry and berry skin and bitter chocolate notes.
Le Clos du Caillou is a 110-acre estate in the commune of Courthezon, in the Cotes du Rhone appellation of France’s Rhone Valley. In addition to the acreage in Cotes du Rhone, the estate has 23 acres in the Chateauneuf-du-Pape appellation. The estate has been owned by the Pouizin family since 1956, and is now run by Sylvie Pouizin. Le Clos du Caillou’s flagship wines are its Chateauneuf-du-Papes, which are blends of Grenache and Mourvedre. Also produced are white Chateauneuf-du-Papes made of Roussane, Clairette and Grenache Blanc.
Châteauneuf-du-Pape, the appellation, is a large area of nearly 8,000 vineyard acres centered around the picturesque town of Chateauneuf-du-Pape. Located in southeastern France just north of the Avignon hills, the name of the appellation means “new castle of the pope” and it is a reference to the 14th century, when the Popes of Avignon built summer homes in the Southern Rhone Valley. Today the appellation is one of the most renowned in France and its terroir is known for layers of small pebbles, called “galets.” The stones in the soil are thought to help store heat and keep the soil warm, which helps ripen the grapes. The stones also help keep the soil from drying out in hot summer months. In 1923 Châteauneuf-du-Pape was a leader in establishing the idea that AOC wines in France should be made only with specified grapes, and the appellation allowed 13 grape varieties to be used. Since then the rules have been slightly modified to include several more allowable grapes. Red and white wines are produced, though in practice about 97% of all Châteauneuf –du-Papes are reds made with a blend of Grenache Noir, Cinsault, Counoise, Mourvedre, Muscardine, Syrah and Vaccarese. The red wines of this appellation are prized for being big, rich, spicy and full-bodied. White wines of the appellation are made with Grenache Blanc, Clairette, Bourboulenc, Roussanne, Picpoul and Picardin. Whites are floral, fruity and relatively full-bodied.