1998 Le Clos du Caillou Châteauneuf-du-Pape Reserve le Clos du Caillou Châteauneuf-du-Pape Rhône France Wine Tasting Note

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1998
97
This continues to develop well. The full-bodied wine is packed with smoked meat, green olives, herbs, black raspberries, and peppery kirsch. It harnesses all its power and magically turns elegant on the palate, with a sweetness and spicy note to the layers of fruit in the long finish. This is one of the better agers in the appellation as it is still going strong at 25 after most wines have already faded. There is no upside to further cellaring, so if you have a bottle, drink it as it is as good as it will get. Drink from 2023-2030.

This continues to develop well. The full-bodied wine is packed with smoked meat, green olives, herbs, black raspberries, and peppery kirsch. It harnesses all its power and magically turns elegant on the palate, with a sweetness and spicy note to the layers of fruit in the long finish. This is one of the better agers in the appellation as it is still going strong at 25 after most wines have already faded. There is no upside to further cellaring, so if you have a bottle, drink it as it is as good as it will get. Drink from 2023-2030.

1,830 Views   Tasted
Still youthful, the wine is full bodied, rich, deep, long, concentrated and complex. Meaty, with loads of spice and dark red fruits, this full bodied, should continue giving pleasure for at least a decade, if not longer.

Still youthful, the wine is full bodied, rich, deep, long, concentrated and complex. Meaty, with loads of spice and dark red fruits, this full bodied, should continue giving pleasure for at least a decade, if not longer.

3,509 Views   Tasted
Midnight black color. Deep dark, ripe fruit and black raspberry along with pepper and spice. Thick, rich and dense. The long, pepper, black and red fruit finish lasts over sixty seconds.

Midnight black color. Deep dark, ripe fruit and black raspberry along with pepper and spice. Thick, rich and dense. The long, pepper, black and red fruit finish lasts over sixty seconds.

3,160 Views   Tasted

When to Drink Le Clos du Caillou, Anticipated Maturity, Decanting Time

Le Clos du Caillou can be enjoyed on the young side. Young vintages can be decanted for 1-2 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Le Clos du Caillou is usually better with 3-7 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 7-25 years after the vintage.

Serving Le Clos du Caillou with Wine, Food Pairing Tips

Le Clos du Caillou is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Le Clos du Caillou is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Clos du Caillou is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.

The white wine of Le Clos du Caillou is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

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