Le Clos du Caillou Châteauneuf-du-Pape Les Safres is a prestigious red wine produced by one of the most renowned wineries in the Rhône Valley. This wine is made from a blend of Grenache, Mourvèdre and Syrah grapes that are hand-picked from old vines grown on sandy soil near the village of Courthézon. The result is a full-bodied wine with bold aromas of ripe dark fruit, spices and herbs. On the palate, it has soft tannins and a long-lasting finish. This is a wine that can be enjoyed now, but will also age well for several years. Le Clos du Caillou Châteauneuf-du-Pape Les Safres is a perfect match for grilled meats, hearty stews and strong cheeses.

Tasting Notes

This wine has a beautiful Andrinople red color with Carmine reflections. Beautiful nose dominated by the red wilds fruits combined with spicy notes of badiana, cardamom and Indian curry. The mouth is all finesse and elegance on very silky tannins. There are nice aromas of liquorice and black plum cream. Beautiful finesse and beautiful elegance remember us wines from Burgundy.

About the Winery

Le Clos du Caillou, the French wine brand, was established in 1895 by Elie Dussaud. When the old cellar was created this early, it led to a lot of political turmoil. As a result, Le Clos du Caillou was excluded from the Appellation of Chateauneuf-du-Pape. Until 1955, this land was nothing but a hunting reserve. It was only in this year that the woods were cleared because Paul Poulzin realised the vine-value of the land beneath the woods.

The vineyards were also designed very unusually as Claude Poulzin set aside 9 hectares in Chateauneuf du Pape and 45 hectares in Cotes du Rhone for cultivating vines. Blessed with a good amount of rainfall and abundant exposure to the sun, these vineyards are ideal for cultivating high-quality and unique red varietals such as Syrah, Cinsault, Carignan, Mourvedre and Counoise.

Some of the unique white wine varietals grown here are Viognier, Roussanne, Clairette and Bourboulenc. The native varietal of Grenache is also grown here in large numbers. Since 2010, organic farming has been followed rigorously in the vineyards of Le Clos du Caillou.

The vinification process is carried out with the sole objective to retain the character and flavour of the grapes. For the reds, cold maceration precedes the vinification process. The alcoholic maceration is done naturally with the help of wild and indigenous yeasts.

For red wine vinification, wooden and cement tanks are used at the winery, whereas for the whites and rose wines, stainless steel tanks are used. The temperature-controlled underground cellar has oak barrels where the red wines are aged for a minimum of 12 months.

The wines created by Le Clos du Caillou have distinct flavours depending on the nature of the terroirs and soil types found in different vineyards. You will find sandy soil-rich terroir and quartz pebbles –rich terroir at different layers here, lending the much-needed intensity to the wines.

https://www.closducaillou.com

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