Le Clos du Caillou, Côtes du Rhône Rouge, Bouquet des Garrigues, Côtes du Rhône, Southern Rhône, France, 2024

Producer Profile

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, which are now recognised among the best in the appellation. The unsung hero in Le Clos du Caillou’s portfolio is ‘Bouquet des Garrigues’: with the feel and style of a Châteauneuf du Pape, it elevates Côtes du Rhône to a new level.

Viticulture

Eighty percent of the vines are over 50 years old, planted on red clay soils with pebbles, producing an average yield of 32 hl/ha. No herbicides or synthetic products are used, with a focus on traditional winemaking methods and organic practices. The grapes are harvested by hand.

Winemaking

Manual harvest with sorting in the vineyard then in the cellar. 80% of the grapes are destemmed and vinified in concrete vats with pumping over and rack and return (27 days) to promote gentle tannin extraction and preserve the purity of the fruit. Fermentation is carried out at controlled temperatures to respect the aromatic integrity of the grapes. The remaining 20% is vinified using carbonic maceration, a technique that adds a fresher, fruitier dimension.

Tasting Note

Bouquet des Garrigues 2024 shows a ruby hue with bright highlights. The nose offers a complex blend of ripe wild strawberry and blueberry, orange peel, and Sichuan pepper, with vanilla bean and liquorice adding warmth, while gentian and thyme evoke the garrigue. The palate is harmonious and balanced, the generous fruit led by wild strawberry and supported by well‑integrated spice. Silky, smooth tannins bring finesse and elegance. This historic cuvée is at once concentrated and truly seductive.

Food matching

Penne with shrimp, bell peppers, and red pesto, Chicken supreme with confit tomatoes, feta, and black olives. Beef cheek prepared in the style of Flemish carbonade.