Clos du Caillou Côtes-du-Rhône ‘Le Caillou’ comes from 40-50-year-old vines in the Sandy soils. It is a blend of Grenache Blanc and Viognier supported by Clairette and Bourboulenc. The grapes are made separately and blended later on. Harvest features hand-picking with sorting in the vineyard and winery. The winemaking starts with whole bunch pressing before settling and fermenting in stainless steel.
2013 offered low yields and a late harvest. The freshness and moderate alcohol are highlights. Look for dry apricot, candied lemon, orange marmalade. Smooth, fresh, complex.
When Sylvie Vacheron father’s, Claude Pouizin removed woods to plant vines, it was not a popular move with the locals. Over time though, his decision has proved correct. Today the Clos du Caillou estate is 9 ha Châteauneuf du Pape and 45han Côtes du Rhône in a variety of soil types. All the vines receive respect, regular ploughing, sprays without systemic chemicals, organic compost. They are certified as organic since 2010. But since 2007 they have been working with biodynamic viticulture. The Domaine was certificated organic wine in 2010 but was working in this way since the vintage 2000. In this same philosophy, since few years, one part of the vineyard is working in biodynamic agriculture way, in the goal to swing on the totality of the vineyard.
One of the great wine regions in the world. Situated along the Rhone river in South-East France there is a distinct divide between the Syrah dominant North where the Mistral wind cools and regulates the temperature and the hot lands in the South where Grenache is at its peak. The region produces everything from easy-going quaffers to wines that demand long-term cellaring. Whites can be outstanding such as Viognier made in Condrieu and Rosé makes a fair impression too
The generic appellation of the Rhone Valley. It can produce white, rosé or red wines. They are often blends of a few of the local wines. Quality can range from very low to some that rival the best wines in the region. Knowing the good producers is the key to picking a good wine from this appellation.
Closely related to the more famous red Grenache, Grenache blanc shares similar characteristics. It is prone to high alcohol, low acids, and high cropping. Also, like red Grenache, Grenache Blanc does better in most cases when it is blended with other grapes. Commonly in the Rhone, it is Roussanne but there are half a dozen other native Rhone whites that can be used. Look for flavours in the citrus and herbaceous spheres.
The flamboyantly aromatic white grape that calls Condrieu in the Rhone Valley home. It’s apricot kernel, viscous nature and floral lift make for an intense white. However, it also adds perfume, fixes colour and generally beautifies lean and boney Shiraz in the Rhone and around the world.