2015 Le Clos du Caillou Châteauneuf-du-Pape Domaine du Caillou Les Quartz Châteauneuf-du-Pape Rhône France Wine Tasting Note

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2015
94
Wild, fresh picked cherries, saline, rocks and stones are out in front. The purity of fruit really stands out on the palate, which has concentration and staying power coupled with its silky tannins. The wine was made from 85% Grenache and 15% Syrah.

Wild, fresh picked cherries, saline, rocks and stones are out in front. The purity of fruit really stands out on the palate, which has concentration and staying power coupled with its silky tannins. The wine was made from 85% Grenache and 15% Syrah.

3,186 Views   Tasted
Silky, soft polished fruits with sweetness and freshness here. The wine has a beautiful polished exterior and loads of kirsch and sweet plums in the finish. This is perfect for drinking young while waiting for its bigger brothers and sisters to develop more complexities. The wine was made using a blend of 85% Grenache and 15% Syrah.

Silky, soft polished fruits with sweetness and freshness here. The wine has a beautiful polished exterior and loads of kirsch and sweet plums in the finish. This is perfect for drinking young while waiting for its bigger brothers and sisters to develop more complexities. The wine was made using a blend of 85% Grenache and 15% Syrah.

3,601 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.

www.closducaillou.com