Wine Advisor
Le Clos du Caillou, Chateauneuf Du Pape La Reserve 2020
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Description
Tasting notes
Reviewed by: Joe Czerwinski
A co-fermented blend of 55% Grenache and 45% Mourvèdre, matured in demi-muids (about 10% of the volume is in amphorae this year), the 2020 Chateauneuf du Pape La Reserve is a strong candidate for perfection. Sourced from the lieux-dits of Guigasse and Pignan, the nose delivers the essence of sandy-soil Grenache, with notes of rose petals, lavender, thyme, cherries and raspberries. Full-bodied and lush, silky and long, it adds hints of toasty oak and salted licorice on the finish.
Reviewed by: Joe Czerwinski
A blend of 60% Grenache and 40% Mourvèdre from sandy parcels in Guigasse and Pignan, the 2020 Chateauneuf du Pape La Reserve is a stupendous wine, even if it didn't quite reach the triple-digit heights I hoped it would when tasted out of barrel. Complex notes of crushed stone, pressed flowers, intricate herbal shadings and mixed berries mark the nose, while the full-bodied palate is unimaginably silky and near-endless on the finish.
Reviewed by: Nicolas Greinacher
The 2020 Châteauneuf-du-Pape La Réserve is an instant classic. Swirling the glass unlocks ripe red and black fruits amid traces of lavender, black tea, licorice, crushed violets and a dash of white pepper. Full-bodied with a laser-like focus, the 15.31% alcohol is flawlessly tucked within the wine's frame. Finishing with outstanding purity and length, the 2020 La Réserve is a must-buy for Le Clos du Caillou enthusiasts.
About the Producer
Our vineyard is rich of traditional red variety, such as Mourvèdre, Syrah, Cinsault, Carignan, Counoise and also some white variety: Viognier, Roussanne, Clairette, Bourboulenc, without forgetting the Grenache, native god red and white. Grounds are worked in the respect of the nature, by regular ploughing without weedkiller and without chemical produce, using only phytosanitary treatment of sulfur and copper in a lower quantity. Grapes are picked by hand and sorting at the vineyard. Grape varieties are vinified separately to respect their own character, aromas and originality. The red vinification is usually preceded by a cold maceration during few days. Pomp-over, punch-down and delestage are made during all the maceration (1 month to 40 days depending on the vintage and the cuvee). The alcoholic maceration start naturally by the wild yeast present on the grapes. We use stainless tanks for the vinification of the white and rose wine and wooden and cement tank for the vinification of the red. Red wines are then aged in foudres and in oak barrels during one year and more, in the underground cellar, built in the safres, with a natural temperature (13 to 15°C). Foudres and demi-muids composed the maturing cellar. Natural cultural practices at Le Clos du Caillou have been started with Claude Pouizin in 1950 : regular plough, organic compost. Since the early years of the vineyard, we put all our efforts to work in a natural way. Thats is why, Jean-Denis Vacheron started the organic agriculture when he arrived on the vineyard in 1996. We got the certification on 2010 vintage. To continue our philosophy, we engage in 2007 in biodynamic agriculture. It permits to produce qualitative grapes by improving the fertility of the soils. Today, it is of major importance to give back to the soils their total vitality. These practices permitted to give to our vines a new youth thanks to the use of horn-manure and silica preparations, sprayed in the vines while respecting the rythm of the cosmos and the nature cycle.
