2014 Le Clos du Caillou Châteauneuf-du-Pape La Réserve Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2014
Le Clos du Caillou La Réserve (Châteauneuf-du-Pape)
The 2014 is all about the finesse and elegance in the wine. The fruit has a beautiful sense of purity and the acidity keeps it fresh. Made from a blend of 60% Grenache and 40% Mourvedre, the wine is lusty, luscious and sensuous. Clearly, this is a contender for the wine of the vintage. 2,514 Views Tasted Jun 24, 2016 |
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.
