A quiet force since 1895
THE ENCLAVE OF CHÂTEAUNEUF-DU-PAPE
The story ofClos du CaillouIt began in 1895, when it was just a hunting reserve. Under the impetus of the engineerElie DussaudA building was constructed to supply water to the town of Courthézon. A wine enthusiast, he took advantage of the construction work to dig underground galleries to store his wine.
Whereas in 1936 the nameChâteauneuf-du-PapeThe area is being delimited, but the hunters of Clos du Caillou categorically refuse to have their land classified. Thus, this space will be enclosed within the appellation and will not be included. In 1955, the familyPouizinHe acquired the property and decided to undertake major renovations. The woods were quickly replaced by vines, marking the beginning of a true winemaking activity. The first vintage was produced in 1970. Ten years later, the wines were being exported to Europe and the United States, and the estate's reputation continued to grow.
The third generation, currently in charge of theClos du Cailloutook over the reins of the estate in 1996.Sylvie Vaucheronand her husbandJean-Denisstart a wine-growing business in the region after honing their skills atSancerreThe choice of organic viticulture quickly became obvious. Unfortunately, Jean-Denis would not see his efforts rewarded with organic certification. Indeed, having died in a car accident, his wife took over the management, with the support ofBruno Gaspard.
The fourth generation of winemakers in the family participates in the activity of the Clos and ensures a transition towards thebiodynamic viticulture.
Unity in diversity
TWO TERROIRS, ONE ESTATE
THEClos du Caillouis a wine estate that boasts a beautiful diversity on several levels. First of all, all 53 hectares are located within two appellations. While 9 hectares of vines are aligned with the appellationChâteauneuf-du-PapeThe other 44 are located inCôtes-du-Rhône.The walled vineyard, which gives its name to the estate, consists of 17 hectares.
Clos du Caillou cultivates multiple grape varieties on a plot-by-plot basis:
- Reds: From theGrenache, Mourvèdre, Syrah, Cinsault, Carignan, CounoiseAndVaccarèse
- Whites:Roussanne, Clairette,bourboulencAndwhite grenache
The terroir is particularly rich. Three specific locations are home to the vines:
- The garrigue, which corresponds to the most substantial of the three;
- The pebbles;
- The small cassanets
This area thus offers a complex soil, composed of marl, sand, marine molasse, and rounded pebbles. Located on hillsides, the soil drainage and filtration are optimal. The southern climate is hot and dry, with the mistral wind providing ventilation for the vines.
With respect for nature
ORGANIC VITICULTURE AND WINEMAKING
This impressive diversity that characterizes the estate finds its unique expression in the vineyard management. Clos du Caillou is bound by avery strong family ambition: TO DOhigh-quality, organic wines.Certified organic agricultureSince 2010, the domain has continued its transition towards abiodynamic viticulture.
After a hand-harvesting, the grapes are meticulously sorted. Vinification is carried out in such a way that the winemakers intervene as little as possible. Maceration lasts from 20 to 40 days, depending on the quality of the vintage. The wines are then placed in French oak barrels. This aging process lasts an average of 15 months. The blending is overseen by the estate's oenologist.Philippe Cambi.
Clos du Caillou can be enjoyed in red, white and rosé.Impeccable workconducted beforehand, it ensures the tasting of wines that are both rich and silky.
