La Réserve 2021 Châteauneuf du Pape red - Le Clos du Caillou

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From the wine estate

90/100 James Suckling 

Tasted in April 2023 by J.S.: "At first taste, it's hard to believe that this silky, elegant expression of Châteauneuf contains 15% alcohol. This is partly due to the solid tannic structure underlying the generous body. On the finish, however, the alcohol makes itself slightly felt. A blend of 55% Grenache and 45% Mourvèdre. Made from organically grown grapes. "

Wine style :

La Réserve du domaine Le Clos du Caillou is a powerful, complex red wine, representative of the Châteauneuf-du-Pape region. It is produced from a traditional blend of southern Rhône grape varieties, such as Grenache, Syrah and Mourvèdre. This wine is renowned for its rich character, depth and tannic structure.

Tasting notes:

• When tasting La Réserve du domaine Le Clos du Caillou, one is immediately struck by its aromatic intensity. On the nose, it gives off rich aromas of ripe black fruits such as black cherry, blackberry and plum. Spicy notes of black pepper, licorice and Mediterranean garrigue add an extra dimension to this wine.
• On the palate, La Réserve du domaine Le Clos du Caillou offers a velvety texture and powerful but well-integrated tannins. Black fruit flavors are confirmed, accompanied by nuances of cocoa, coffee and sweet spices. The finish is long and persistent, leaving a warm, spicy impression on the palate.

When to drink this wine ?

This wine is generally considered to be at its best after a few years' bottle age, allowing the flavors to develop and the tannins to soften further. However, it can also be enjoyed in its youth, although it may be wise to decant it to reveal its full aromatic potential.

WHAT THE DOMAINE HAS TO SAY :

• SOIL CHARACTERISTICS: Soils composed of sand, in the "Guigasse" and "Pignan" localities.
• ASSEMBLY: 50% Grenache - 50% Mourvèdre.
• VINIFICATION: Hand-picked, sorted in the vineyard and then in the cellar.  100% de-stemming, followed by fermentation in wooden truncated-cone tanks using indigenous yeasts.
• AGEING: 88% in demi-muids (600L) and 12% in amphora (terracotta) for 14 months.
• ACCORDS: Pâté en croûte Richelieu - Duck à l'orange - Confit of beef cheek - Turkey with chestnuts

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