Le Clos du Caillou Chteauneuf-du-Pape Les Safres 2022 magnum

Certified Organic (2010)Variety: 90 % Grenache, 10 % MourvedreCountry Region: France, Southern Rhne ValleyAppellation: Chteauneuf-du-Pape

90 % Grenache Noir, 10 % Mourvedre from 60 year-old vines, from the lieu-dit of Les Bedines which adjoins Le Caillou (adjoining Pignan and down the lane from Rayas). 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 90% old demi-muids (600 L) for the Grenache and 10 % old barriques for the Mourvedre.

‘Delectable swirls of strawberries, cherries and red raspberries mark the nose of the 2022 Chateauneuf du Pape Les Safres, a 90-10 blend of Grenache and Mourvdre from the sandy soils of the les Bdines lieu-dit. Full-bodied yet silky, this vintage shows even more persistence of flavor on the finish than usual. (94-96) points, Joe Czerwinski, The Wine Advocate, September 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 Ctes du Rhne bottlings often rival or surpass lesser producer’s Chteauneufs, and those wines (and the familys Chteauneufs) authentically reflect their various terroirs, making the domaines cellars a learning experience every visit.

Clos du Caillous 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 Ctes du Rhne 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.