Le Clos du Caillou Châteauneuf-du-Pape Les Quartz 2021

80 % Grenache Noir, 20 % Syrah from 60 year-old vines, yielding only 18 hl/ha. Hand-picked and hand-sorted, 100 % destemmed then natural-yeast co-fermented in tronconique wooden casks. Cuvaison lasts 34 days with extraction via plunging and delestage (rack and return). Matured for 15 months in 80 % old demi-muids (600 L) for the Grenache and 20 % old barriques for the Syrah.

‘Checking in at 14.5% alcohol, the 2021 Châteauneuf-du-Pape Les Quartz is a blend of 80% Grenache and 20% Syrah. It displays a fragrant perfume of redcurrant, cranberry, raspberry, dried herbs, white pepper and a dazzling floral element of rose petals. On the palate, it is full-bodied, concentrated and tightly structured with a muscular profile framed by ripe tannins. Perfectly balanced by lively acids, there's excellent persistence on the long finish. Drink 2026-2040.’ 94 points, Nicolas Greinacher, Vinous, April 2023.

Le Clos du Caillou

The Vacheron family at Le Clos du Caillou turn out a long list of stellar wines in almost every vintage. Their several Côtes du Rhône bottlings often rival or surpass lesser producer's Châteauneufs, and those wines (and the family’s Châteauneufs) authentically reflect their various terroirs, making the domaine’s cellars a learning experience every visit.

Clos du Caillou’s Chateauneuf vineyards are producing some of the most highly regarded and rated Chateauneuf du Papes today including the Quartz and La Reserve cuvees which come from vineyards adjoining the 'Clos' of Clos du Caillou where much of their best Côtes du Rhône originates from. The Chateauneuf lieu-dits that the estate owns vines in are all very close to the estate and winery: Pignan, Guigasse, Les Bedines, Les Cassanets and Coudoulet.

“They produce poised and silky wines of supreme finesse.”
Matt Walls, Wine of the Rhone, 2021.

These are all lieu-dits with higher elevation than most and more trees and wood lands surrounding.

Organic viticulture began in the 1950s and the estate was certified in 2009. Now much of the estate has been farmed biodynamically for almost 20 years. The vines planted in the 1950s and 1960s now have excellent age and the children of Sylvie are in the process of taking over the running of the estate, working with Bruno Gaspard who has been overseeing the winemaking since 2002. The cellars are deep and very cool and enable perfect ageing in an assortment of large foudres, demi-muids and some clay amphoras for 15-18 months for the best cuvees.