VINES AVERAGE AGE : More than 60 years old
BLEND: 85% Grenache 15% Others
SOILS CHARACTERISTICS : Sandy soils.
Hand-picking with sorting in the vineyard and then in cellar.
De-stemming and vinification in cement and stainless steel tanks with wild yeasts.
Pump-over and delestages are made during all the grapes maceration .
AGEING : In concrete tanks for 2 months.
WINEMAKER TASTING NOTES :
This wine has a pretty deep coloured on Purple colour with Ruby reflections. We discovered a delicate nose of red fruits, blackberry, gooseberry, Pyrenees cherry. The mouth is unctuous, dynamic with nice tannins accompanied by aromas of cherries and blackcurrant jam. Nice freshness
FOOD AND WINES PAIRING :
Sausage roasted – Stuffed eggplants – Seasoned ham terrine.
In the early 20th century, Châteauneuf-du-Pape was plagued by wine fraud; various rules for the production of Châteauneuf-du-Pape, drawn up and promulgated in 1923, were the first Appellation Contrôlée rules in France, and provided the prototype for subsequent AOC rules. The original AOC rules allowed ten varieties, and were amended to thirteen in 1936, and eighteen in 2009.Baron Pierre le Roy of Château Fortia was the principal architect of these regulations, which set the minimum alcohol level of the wines and set limits on yields as well as which types of grapes could be grown in which area.Another one of the Baron’s requirements was that no vineyards could be planted on land that wasn’t arid enough to support plantings of both lavender and thyme.
The experts who wanted to put Le Clos du Caillou area into the delimitation arrived at the domain and were welcomed with a gun! Then, they decided to not put Le Clos du Caillou in the area of Châteauneuf du Pape. That is why, Le Clos du Caillou produce Côtes du Rhône inside the area of Chateauneuf du Pape…