2011 Le Clos du Caillou Châteauneuf-du-Pape La Réserve Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2011
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
Charcoal, barbecue, herbs and ripe, red berry notes create the inviting fragrance. In the mouth, the wine is lush and polished, making the intense fresh, spicy fruits come alive. Clearly, this is one of the top wines of the vintage. Produced from 60% old vine Grenache and 40% Mourvedre, the wine reached 16% ABV without any sensation of heat. 3,351 Views Tasted Aug 26, 2014 |
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.