Learn everything about Le Clos du Caillou, Chateauneuf du Pape with wine tasting notes, wine and food pairings, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Le Clos du Caillou History, Overview
Le Clos du Caillou dates back to at least the first part of the 20th century in the Southern Rhone Valley. However, the modern era for Clos du Caillou began when it was purchased in 1956 by the Pouzin family.
The domaine was managed by Claude Pouzin until 1995. At that point in time, Sylvie Pouzin, the daughter of Claude Pouzin and her husband, Jean-Denis Vacheron began to run the estate, taking Clos du Caillou in a new direction.
Tragically, Jean-Denis Vacheron died in an accident in 2002. Sylvie Pouzin took over managing the estate from that point forward. While the property has a history in Chateauneuf du Pape, the reason there are no great older vintages, or any older vintages for that matter is simple.
Until 1993, they sold the majority of their harvest to negociants. From that point forward, they began bottling and selling their own.
Le Clos du Caillou, with the assistance of their consultant, Philippe Cambie, practices biodynamic farming techniques. In fact, Clos du Caillou earned their certification as agriculture biologique in 2010.
Le Clos du Caillou recently freshened up their image. In 2010, the domaine modernized their label for the Clos du Caillou Reserve and they followed this up in the 2011 vintage when they repeated the new script and changed the design of the label for their Clos du Caillou Les Quartz.
In 2020 the Vacheron family increased their holdings in Chateauneuf du Pape with the purchase of Domaine de Panisse.
Le Clos du Caillou Vineyards, Wines, Winemaking
The 16 hectare Chateauneuf du Pape vineyards of Clos du Caillou are planted to red and white grapes. They also produce a Cotes du Rhone Bouquet des Garrigues and Cotes du Rhone villages from parcels that are located ever so slightly outside the Chateauneuf du Pape appellation.
Their terroir varies from sand to limestone and rocky soils. While the average age of their vines is over 40 years, some of their vines date to over one hundred years old.
The fruit from those vines goes into Le Clos du Caillou Reserve. While most of their vineyards are used for making red wine, .57 hectares are used for producing white Chateauneuf du Pape wines. Clos du Caillou owns another 44 hectares of vines in the Cotes du Rhone appellation.
The best vintages for Clos du Caillou are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2012, 2010, 2009, 2007, 2005, 2001, 2000 and 1998.
Le Clos du Caillou produces 4 red wines: Chateauneuf du Pape, Les Safres, Les Quartz and their top of the line wine, their Reserve, which is usually produced from a blend that is about 60% old vine Grenache, 30% Mourvedre and other varietals.Clos du Caillou also releases 2 Chateauneuf du Pape Blanc wines.
Le Clos du Caillou Chateauneuf du Pape – Produced from a blend that is often close to 95% Grenache, 2% Mourvedre,2% Syrah and 1% Cinsault, the vines are all placed in the sandy terroir found in the soils of the les Bedines and les Cassanets lieux-dits. The wine is aged in foudres for 14 months before bottling.
Le Clos du Caillou Les Safres, which takes its name from the sandstone terroir, “Safres” is produced from 95% Grenache with some Syrah, Mourvedre and other grape varieties. Although some vintages are produced from 100% Grenache.
On average, the vines are usually 50 years of age or older. The vines are planted in the les Bedines vineyard. 900 cases are produced on average of this wine, each year. Prior to 1995, the wine was sold as Clos du Caillou Chateauneuf du Pape.
Le Clos du Caillou Les Quartz, which made its debut in 1999 comes from vines planted in the les Cassanets vineyard. The terroir is rocks and sandy soil. Caillou Les Quartz comes from a blend that is usually 85% Grenache with 15% Syrah. The Grenache is aged in foudres and oak vats and the Syrah is aged in New, French oak barrels for 18 months. The production is close to 900 cases per year.
Le Clos du Caillou Reserve made its debut in 1998. Produced from a blend of 60% old vine Grenache, 20% Syrah and 20% Mourvedre, that blend can of course vary, depending on the vintage.
In some years, the wine can be produced from just Grenache and Mourvedre. The vines are for the most part, planted in a sandy terroir found in the la Guigasse and Pignan lieux-dits. Le Clos du Caillou Reserve is aged in demi-muids for about 14 months. On average, only 500 cases of this wine are produced each year.
Le Clos du Caillou Chateauneuf du Pape Blanc is made from a blend of 60% Roussanne, 20% Clairette and 20% Grenache Blanc. The wine is entirely vinified and aged in French oak barrels.
Le Clos du Caillou Les Safres Blanc is a blend of 40% Grenache Blanc, 30% Roussanne and 30% Clairette. The wine is vinified and aged in French oak barrels.
In addition, the estate produces 7 different, red and white wines from vines planted in the Cotes du Rhone appellation.
When to Drink Le Clos du Caillou, Anticipated Maturity, Decanting Time
Le Clos du Caillou can be enjoyed on the young side. Young vintages can be decanted for 1-2 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Le Clos du Caillou is usually better with 3-7 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 7-25 years after the vintage.
Serving Le Clos du Caillou with Wine, Food Pairing Tips
Le Clos du Caillou is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Le Clos du Caillou is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Clos du Caillou is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Le Clos du Caillou is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Le Clos du Caillou Wine Tasting Notes
48 Vintages 205,142 Views Sort by Vintage-Rating
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2021
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
Kirsch liqueur, licorice, flowers, Asian spice, mint, and smoked red fruits create the nose. On the palate, the wine is creamy, lush and supple. The layers of sweet, ripe, fruits deliver freshness, energy, length, depth and elegance. This is in contention for the wine of the vintage. The wine is produced from a blend of 55% Grenache and 45% Mourvedre. Drink from 2024-2040. 865 Views Tasted Jan 30, 2024 |
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2021
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
Peppery kirsch, black raspberries, strawberries, kirsch, cherries, and underbrush open the nose. The wine is loaded with sweet, dark, red fruits, olives, freshness, and leafy, spicy herbs that kick in on the fruit-filled palate. The wine is made using 75% Grenache and 25% Syrah. Drink from 2022-2034. 959 Views Tasted Jan 30, 2024 |
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2021
Le Clos du Caillou Les Safres (Châteauneuf-du-Pape)
Quite floral in nature, you also find white pepper, kirsch, black raspberries and cherries. On the palate, the wine is supple, elegant, fresh, and vibrant with sweetness, and lift to the red berries with a refined, long endnote. The wine blends 95% old vine Grenache with just a bit of Mourvedre and Vaccarese planted in sandy soils. Drink from 2022-2033. 829 Views Tasted Jan 30, 2024 |
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2021
Le Clos du Caillou Tradition (Châteauneuf-du-Pape)
With a nose of licorice, black pepper and red fruits, the entry level Chateauneuf du Pape from Le Clos du Caillou delivers a forward, fresh, sweet, red berry palate with freshness, verve and ripe kirsch in the finish. The wine is vinified in concreate vats and aged in neutral foudres. The wine was made using a blend of 60% Grenache and 40% Syrah. The blend in 2021 was radically altered as a large portion of the vineyard was decimated by the frost. Drink from 2024-2030. 366 Views Tasted Jan 30, 2024 |
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2020
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
Smoke. spices, cherries and flowers on the nose are only part of the show. It is the ripe, lush, supple-textured, sensuous, elegant red berries on the palate that own the day with their length, purity and freshness. The wine is produced from a blend of 55% Grenache and 45% Mourvedre. 3,141 Views Tasted Jan 27, 2023 |
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2020
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
The entry level Chateauneuf du Pape from Le Clos du Caillou offers sweet, red fruits have a nice vibrancy and freshness on the nose and medium-bodied, vibrant, crisp palate with a touch of dark cocoa in the finish. The wine was made using a blend of 85% Grenache and 15% Syrah. Drink from 2022-2032. 2,478 Views Tasted Jan 27, 2023 |
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2020
Le Clos du Caillou Les Safres (Châteauneuf-du-Pape)
Flowers, red fruits and a touch of smoke open the perfume. On the palate, the wine is medium-bodied, fresh and vibrant with more of that floral edge that adds to the sweet, kirsch and cherries in the core of the wine. Drink from 2022-2034. 1,795 Views Tasted Jan 27, 2023 |
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2019
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
A thrilling wine with incredible density, balance, purity of fruit, length and complexity. The wine blends dark red and bright red fruits, smoked meat, flowers, spice and licorice with peppery herbs. Powerful, yet refined, intense, and elegant, there is a fabulous sense of harmony on the palate and in the finish that makes this a complete tasting experience. Based on older bottles from my cellar, this should age and evolve for 2 decades or more. The wine is produced from a blend of close to 60% old vine Grenache and 40% Mourvedre. This is one of the stars of the vintage. Drink from 2025 - 2045 4,259 Views Tasted Jan 9, 2022 |
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2019
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
Dark cherries and kirsch mesh together perfectly here. The wine is further complicated by all the nuances of flowers, peppery herbs, earth and spicy notes. Rich, concentrated, focused and fresh, the kirsch packed finish hit everything just right. The wine is based on blending 75% old vine Grenache with 25% Syrah. Drink from 2023 - 2037 4,937 Views Tasted Jan 9, 2022 |
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2019
Le Clos du Caillou Les Safres (Châteauneuf-du-Pape)
Medium-bodied, spicy, silky, fresh and vibrant, the wine is packed with sweet, ripe, spicy red fruits, herbs and touches of flowers on the nose and palate. Lushly textured with freshness so you find ample lift, this will be easy to like on release. The wine is made using mostly old vine Grenache, with Mourvedre, Syrah and a small percentage of other assorted varietals. Drink from 2023 - 2036 2,405 Views Tasted Jan 9, 2022 |
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2019
Le Clos du Caillou Blanc Les Safres (Châteauneuf-du-Pape)
It is young, but already fun in your glass with all its flowers, orange and yellow citrus, vanilla and white peach Lush, round and a bit oily, this hit the spot with grilled prawns. 2,699 Views Tasted Nov 5, 2020 |
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2018
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
Rich, deep, meaty, peppery, powerful and packed with dark red berries, spice and herbs. One of the densest wines of the vintage, due to the preponderance of Mourvedre in the blend, this full-bodied, concentrated wine is in contention for the wine of the vintage. 3,159 Views Tasted Oct 12, 2020 |
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2018
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
Spicy, floral, peppery, polished and energetic, the medium/full-bodied, lush wine has good concentration, freshness, purity and lift. The finish is loaded with ripe, sweet, juicy kirsch in an elegant style. 2,370 Views Tasted Oct 12, 2020 |
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2018
Le Clos du Caillou Les Safres (Châteauneuf-du-Pape)
Peppery, spicy and fresh, with a big blast of red cherries, plum liqueur and wild strawberry on the palate, the wine leaves you with a round, fruit-filled impression as the finish really sticks with you. The wine is made using 95% Grenache, 2% Mourvedre, 2% Cinsault and 1% Vaccarese. 2,186 Views Tasted Oct 12, 2020 |
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2018
Le Clos du Caillou Reserve (Côtes du Rhône)
This is absolutely gorgeous to drink now. The nose, with its peppery cherries, herbs, thyme and tinge of vanilla gets you instantly involved with the wine. On the palate, the blend of Grenache and Mourvedre is supple, soft, wild and fresh, finishing you with a beautiful display of spicy, dark and bright red berries with peppery, sweet kirsch that comes along with a hint of green olives and herbs. Not decanted, this is ready to go. 3,258 Views Tasted Apr 12, 2021 |
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2017
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
Deep, dark and spicy, with lush, fresh, dark cherries, earth, herbs and peppery kirsch. The wine is fresh, concentrated, lush and full, with layers of dark spicy, earthy, peppery fruits in the finish. The wine is produced from a blend of 55% Grenache and 45% Mourvedre. 4,681 Views Tasted Sep 21, 2019 |
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2017
Le Clos du Caillou Les Safres (Châteauneuf-du-Pape)
Juicy, sweet, peppery, spicy fruits and herbs rock the nose and palate. Lushly textured with freshness and density, the sweet, peppery cherries in the finish really hang with you. The wine is made using 70% Grenache, 15% Mourvedre and 15% Syrah. 2,839 Views Tasted Sep 21, 2019 |
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2017
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
With a blast of garrigue, pepper, red fruits, spice and meaty aromas, the wine is earthy, fresh, round and fruity. The wine is made using a blend of 75% Grenache and 25% Syrah. 4,837 Views Tasted Nov 26, 2019 |
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2016
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
With a serious depth of color, the wine exudes dark spicy, ripe, lush fruit. Power and purity, length and freshness, character and complexity all combine, leaving you with layers of ripe, fresh, pure, peppery kirsch. There is a purity to the fruit that stands out. The wine expands in the mid palate and the length in the finish is incredible! The wine is produced from a blend of 65% Grenache and 35% Mourvedre. 6,598 Views Tasted Sep 19, 2018 |
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2016
Le Clos du Caillou Les Safres (Châteauneuf-du-Pape)
Deep red fruits, silky tannins, spice, purity, freshness and a peppery, ripe, red berry finish all come together perfectly here. The wine is made using 95% Grenache, 2% Mourvedre, 2% Cinsault and 1% Vaccarese. 3,987 Views Tasted Sep 6, 2018 |
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2016
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
Kirsch, cherries, strawberry and other assorted red berries and licorice meld perfectly here. The wine is pure, fresh, soft and silky. The wine promises to get better with aging. The wine was made using a blend of 85% Grenache and 15% Syrah. 3,550 Views Tasted Sep 6, 2018 |
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2015
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
The purity of fruit here is impossible to ignore. Dark in color, balanced, fresh and lively, the wine has concentration of flavor, elegance and freshness, with a luscious, sensuous texture and a spicy, mineral character. This is quite a strong result here. The wine is produced from a blend of 55% Grenache and 45% Mourvedre. 5,901 Views Tasted Aug 21, 2017 |
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2015
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
Silky, soft polished fruits with sweetness and freshness here. The wine has a beautiful polished exterior and loads of kirsch and sweet plums in the finish. This is perfect for drinking young while waiting for its bigger brothers and sisters to develop more complexities. The wine was made using a blend of 85% Grenache and 15% Syrah. 3,625 Views Tasted Aug 21, 2017 |
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2015
Le Clos du Caillou Les Safres (Châteauneuf-du-Pape)
Wet earth, garrigue and cherries might be what you find first. But the center of polished, rich, intense, silky red fruits is what rivets your attention. Sweet, spicy fruits, freshness and silky tannins complete the wine. The wine is made using 95% Grenache, 2% Mourvedre, 2% Cinsault and 1% Vaccarese. 4,362 Views Tasted Aug 21, 2017 |
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2014
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
The 2014 is all about the finesse and elegance in the wine. The fruit has a beautiful sense of purity and the acidity keeps it fresh. Made from a blend of 60% Grenache and 40% Mourvedre, the wine is lusty, luscious and sensuous. Clearly, this is a contender for the wine of the vintage. 2,586 Views Tasted Jun 24, 2016 |
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2014
Le Clos du Caillou Les Safres (Châteauneuf-du-Pape)
Spicy, fresh, polished, sweet, peppery black raspberries, kirsch, cherries and herbs are in your face. Sweet, fresh, forward and already delicious. 1,361 Views Tasted Jun 24, 2016 |
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2014
Le Clos du Caillou Tradition (Châteauneuf-du-Pape)
Medium/full bodied with a blast of sweet, kirsch liqueur, wild strawberry, cracked pepper and fresh herbs. Silky, elegant and forward, this lusty wine will be delicious on release. 1,931 Views Tasted Jun 24, 2016Earthy, fresh and sweet, with a silky, soft textured palate presence, finishing with ripe, plums, thyme, earth and juicy kirsch. 1,802 Views Tasted Jun 23, 2016 |
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2013
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
This is fabulous for any vintage, but it's quite an accomplishment in 2013. The wine has depth of flavor, softness of texture and a beautiful, polished, sweet, red and dark red, fresh fruit character. The wine was made from a blend of 50% Grenache and 50% Mourvedre. 3,169 Views Tasted Sep 7, 2015 |
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2013
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
Blending 70% Grenache and 30% Syrah produced a wine with supple tannins and ripe, sweet, black raspberries that display a nice peppery, fresh quality. 3,195 Views Tasted Sep 7, 2015 |
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2013
Le Clos du Caillou Tradition (Châteauneuf-du-Pape)
Medium bodied, with a refined, elegant charm to the fruit and texture, the wine is all about the sweet, ripe, kirsch core of fruit. 3,853 Views Tasted Sep 7, 2015 |
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2012
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
There is a purity of fruit that leaves a long impression here. This is made even better with the freshness, length and silky tannins that push along the spice and ripe berry driven finish. This will be fun to age. The blend of 60% old vine Grenache and 40% Mourvedre reached 16% ABV with no sensation of heat. 5,377 Views Tasted Sep 17, 2014 |
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2012
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
With freshness in its character, the ripe, red and juicy black fruits stand out with their spicy qualities and polished textures. There is no sensation of heat in the 15.5% ABV finish. The wine was produced from a blend of 85% Grenache and 15% Syrah. 3,663 Views Tasted Sep 17, 2014 |
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2012
Le Clos du Caillou Les Safres (Châteauneuf-du-Pape)
Lots of ripe, round textured, peppery, black raspberries, kirsch and spice are found from start to finish in this rich wine. With Grenache making up most of the blend, 2% Cinsault, 2% Syrah and 1% Mourvedre were added for good measure. 4,018 Views Tasted Sep 17, 2014 |
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2012
Le Clos du Caillou Tradition (Châteauneuf-du-Pape)
Soft, ripe, sweet, spicy fruits taste good and feel even better on your palate from his Grenache dominated wine that was blended with 2% Mourvedre and reached 15% ABV. 2,469 Views Tasted Sep 10, 2014 |
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2011
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
Charcoal, barbecue, herbs and ripe, red berry notes create the inviting fragrance. In the mouth, the wine is lush and polished, making the intense fresh, spicy fruits come alive. Clearly, this is one of the top wines of the vintage. Produced from 60% old vine Grenache and 40% Mourvedre, the wine reached 16% ABV without any sensation of heat. 3,370 Views Tasted Aug 26, 2014 |
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2011
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
With 85% Grenache and 15% Syrah in the blend, the wine is mineral driven, with dark, peppery, red fruits and herbs in the nose, finishing with silky, fresh, sweet kirsch and spice. 2,697 Views Tasted Aug 26, 2014 |
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2010
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
Dark in color, with a good depth of flavor and the structure to age, the wine is packed with ripe black raspberries, pepper, earth, opulent textures and a fresh, dark cherry profile. 4,217 Views Tasted Jun 1, 2013 |
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2009
Le Clos du Caillou Reserve le Clos du Caillou (Châteauneuf-du-Pape)
Forward for Clos du Caillou, the nose exudes flowers, spice and a cornucopia of red pit fruits, thyme and peppery raspberries. Rich, elegant and packed with fruit on the nose and palate, this is already quite nice to imbibe. 2,477 Views Tasted Aug 11, 2020 |
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2009
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
From a blend of 85% old vine Grenache and 15% Syrah, this concentrated, ripe, rich wine serves up a delicious mouthful of sweet, ripe and overripe cherries, fresh jammy strawberries, spice and herbs. As good as this is now, it should get even better with a few more years of age. 4,618 Views Tasted Nov 30, 2014 |
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2007
Le Clos du Caillou Reserve le Clos du Caillou (Châteauneuf-du-Pape)
Big, concentrated, lush and luscious, the wine is full-bodied, long and rich. The wine feels great on your palate. Even with all its power and density, it's elegant in nature. But with air, the nose and palate took on a noticeable overripe fig note, which was not working for me. 2,943 Views Tasted Aug 12, 2019 |
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2007
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
This blend of 85% Grenache and 15% Syrah produces such a great style of Chateauneuf du Pape. Buckets of fresh, cherry liqueur, pepper, black raspberry jam, spice, earth and herbs pour of the glass. Thick, rich and full bodied, this generous, round, intense wine leaves a lasting impression of spicy dark cherries and plums on your palate. 4,261 Views Tasted Dec 21, 2011 |
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2001
Le Clos du Caillou Reserve le Clos du Caillou (Châteauneuf-du-Pape)
Massive, yet, refined. Intense, and balanced, with freshness, ripe, energetic, red fruits and complexity, this is a beauty that is drinking in its sweet spot. 3,218 Views Tasted Jan 29, 2017Most Chateauneuf du Pape drink well young, while some pay huge dividends for waiting. Clos du Caillou Reserve is one of the best Southern Rhones for cellaring. With time, an intoxicating perfume of black raspberry, black cherry liqueur, kirsch, fennel, spice, pepper, wet earth and garrigue emerges. This powerful, concentrated wine has depth, balance and complexity. The texture shows richness and soft tannins, ending in a bath of perfectly ripe, spice filled, dark red fruits that must have lasted over 60 seconds! This was popped and poured and continued getting better and better in the glass. 6,920 Views Tasted Dec 3, 2013 |
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2001
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
Still young, pepper, black raspberry, licorice, spice, garrigue and kirsch aromas paired perfectly with layers of concentrated, ripe, lush, wild, red and black fruits with a complicated, spicy quality. The wine has great mouth filling volume. This is probably drinking at close to its peak, but there is no real hurry to pop your last remaining bottles. 4,628 Views Tasted Jun 11, 2013With its licorice, stone and smoky cherry personality, it reminded of tasting ripe cherries poured over crushed rocks. Good texture and concentration with a sweet, peppery, black and red cherry filled finish ended the wine. This is mature. There is no reason to wait before opening your bottles. 4,647 Views Tasted Dec 28, 2011Jammy black fruit, kirsch, pepper and herbs. Full bodied and concentrated with a melange of black and red fruits, the wine ends with a rich, dark, black cherry note. This Chateauneuf du Pape is ready to drink. 4,787 Views Tasted Apr 25, 2011 |
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2000
Le Clos du Caillou Reserve le Clos du Caillou (Châteauneuf-du-Pape)
I am loving this gorgeous Chateauneuf du Pape! Still dark in color, the wine is rich, concentrated and delivers layer after layer of silky, opulently textured, ripe, luscious black cherries, spice box, black pepper and herbs. There is a tiny hint of spicy, dark chocolate in the endnote Blind, you would never guess this was 20 years old. 3,810 Views Tasted Jan 31, 2020What a beauty! Still showing a deep color, the wine, made from almost equal parts Grenache and Mourvedre, with a small percentage of other varietals is full-bodied, concentrated, silky, meaty, spicy and earthy. Filled with assorted, deep and dark red fruits, black pepper and herbs, the wine offers length, purity, depth and fabulous textures. While there is secondary development, the wine has the stuffing and structure to evolve for at least 10-15 more years with ease. 2,684 Views Tasted Feb 28, 2019Loving how this is showing, it is rich, deep and long. Full bodied and concentrated, the fruit is on the dark, red, side of the style range. Spicy, meaty and lusciously textured, splash decanted for 20 minutes, that was all the time needed to make let this unfurl. 3,767 Views Tasted Dec 27, 2016Lots of deep, rich fruits, fat texture, pepper, spice and kirsch. The wine is full bodied, concentrated and mouth filling, with round, lush textures. This is close to the optimum drinking window, but there is hurry to drink it. 4,418 Views Tasted Jul 13, 2013There are wines that take a while to open before they deliver. Others just pop wide open. 2000 Caillou Reserve explodes the moment you pull the cork. Filled with kinky black raspberry, kirsch, pepper, licorice and earth, the wine is incredibly rich, plush, juicy and mouth filling. The finish is long, fresh, clean and packed with layers of perfectly ripe, old vine Grenache. 3,565 Views Tasted Feb 25, 2013The nose grabs your focus with its jammy black raspberry, earth, animal, pepper, black cherry, herbs and spicy scents. Big, powerful and packed with layers of sweet, ripe fruits. This can age, but I like the way it's drinking now. 3,879 Views Tasted Jun 4, 2012 |
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2000
Le Clos du Caillou Domaine du Caillou Les Quartz (Châteauneuf-du-Pape)
Spicy black fruit, pepper and cherry notes dominate the perfume. The palate is completely taken over by waves of black and red berries and cherries. Very rich, pure and concentrated. The finish is clean and lasts well over :30. This is an under appreciated Chateauneuf du Pape. 2,400 Views Tasted Sep 20, 2006 |
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1999
Le Clos du Caillou Reserve le Clos du Caillou (Châteauneuf-du-Pape)
Meaty, garrigue, black and red fruits accented by spices are found with minor coaxing. The mouth is treated to a thick flow of rich, sexy, dense, ripe fruit. The finish is complete with good length. 2,873 Views Tasted Jan 21, 2007Black cherries, barnyard, earth and herbal aromas. Full bodied. Already open. Will not be long lived. 2,789 Views Tasted Jul 12, 2005 |
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1998
Le Clos du Caillou Reserve le Clos du Caillou (Châteauneuf-du-Pape)
This continues to develop well. The full-bodied wine is packed with smoked meat, green olives, herbs, black raspberries, and peppery kirsch. It harnesses all its power and magically turns elegant on the palate, with a sweetness and spicy note to the layers of fruit in the long finish. This is one of the better agers in the appellation as it is still going strong at 25 after most wines have already faded. There is no upside to further cellaring, so if you have a bottle, drink it as it is as good as it will get. Drink from 2023-2030. 2,271 Views Tasted Nov 25, 2023Still youthful, the wine is full bodied, rich, deep, long, concentrated and complex. Meaty, with loads of spice and dark red fruits, this full bodied, should continue giving pleasure for at least a decade, if not longer. 3,557 Views Tasted Jan 25, 2018Midnight black color. Deep dark, ripe fruit and black raspberry along with pepper and spice. Thick, rich and dense. The long, pepper, black and red fruit finish lasts over sixty seconds. 3,196 Views Tasted Nov 14, 2004 |
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1998
Le Clos du Caillou Domaine du Caillou Vieilles Vignes Cuvée Unique (Châteauneuf-du-Pape)
This is not the same wine that is found in the Domaine de Caillou Reserve. Filled with black cherry, fresh herbs, pepper, strawberry and soil aromatics, this full bodied wine ends with rich, dark cherries and scorched earth and jammy berries. This is a nice wine. But it cannot be compared with the sublime Domaine du Caillou. 1,708 Views Tasted Aug 6, 2010 |
