Wine Advisor
Le Clos du Caillou, Chateauneuf Du Pape Les Quartz 2020
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Description
Tasting notes
Reviewed by: Joe Czerwinski
From a sandy, late-ripening site next to the clos, the 2020 Chateauneuf du Pape Les Quartz is an 80-20 blend of Grenache and Syrah. Scents of roses, herbal tea, cherries and raspberries leave the mouth watering, while the palate is full-bodied, lush and silky. It really looks special this year.
Reviewed by: Joe Czerwinski
A terrific example of this cuvée, the 2020 Chateauneuf du Pape Les Quartz is an 80-20 blend of Grenache and Syrah, matured in used demi-muids and used barrels, respectively. Scents of crushed stone accent cherries and raspberries on the nose, while the full-bodied palate is bolstered by silky tannins, ample concentration and exemplary length.
Reviewed by: Nicolas Greinacher
Coming in at 15.31% alcohol, the 2020 Châteauneuf-du-Pape Les Quartz is gorgeous. Expressive and inviting, it showcases ripe black cherry, licorice, discrete cedar and black plum aromas. Black olive tapenade adds another layer. Neatly structured and with spot-on balance, the concentrated 2020 contains secure potential to last for up to 20 years.
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.
