Le Clos du Caillou, Châteauneuf du Pape, Les Safres Blanc, Southern Rhône, France, 2023

Producer Profile

The quality of the estate's wines has greatly progressed over the past couple of decades and are often recognised as one of the best in the appellation. The unsung hero in Le Clos du Caillou's portfolio is the ‘Bouquet des Garrigues’: with a feel and style of Châteauneuf du Pape, it is not a straightforward Côtes du Rhône by any means.

Sylvie Vacheron, helped by the gifted Bruno Gaspard, is producing rich and very expressive Châteauneuf du Pape cuvées. The quality of the estate's wines has greatly progressed over the past couple of decades and are often recognised as one of the best in the appellation. The unsung hero in Le Clos du Caillou's portfolio is the ‘Bouquet des Garrigues’: with a feel and style of Châteauneuf du Pape, it is not a straightforward Côtes du Rhône by any means.

Viticulture

The wine is sourced from sandy ‘safres’ soils—an important terroir within Châteauneuf-du-Pape known for producing wines with finesse and aromatic intensity. Vines are grown organically and biodynamically, with careful canopy management and low yields to preserve purity and concentration. The warm southern Rhône climate is moderated by the Mistral wind, which helps maintain the health and freshness of the grapes.

Winemaking

Hand-harvested with meticulous sorting both in the vineyard and the cellar. Whole bunches undergo gentle pneumatic pressing, followed by overnight cold settling at 10°C. Fermentation takes place in a blend of barrels—20% in first-fill and 80% in seasoned barrels (five to seven years old).

Tasting Note

Well-balanced, round, rich and complex wines with notes of citrus (grapefruit, lemon), white-fleshed fruit (pear, peach) and exotic fruit (litchi, mango). The acidity is well-balanced, with a long, saline finish.

Food Matching

Turbot with spiced mussel and clam broth, Goat cheeses.