Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Type: Full-Bodied Red (Organic Conversion / Low-Intervention)
Region: Châteauneuf-du-Pape AOC, Southern Rhône, France
Grapes: 55% Grenache, 20% Syrah, 20% Mourvèdre, 5% Cinsault
Alcohol ABV: 15%
Aroma: Wild strawberries, ripe kirsch, licorice stick, withered rose, and crushed white pepper.
Palate: Full-bodied yet remarkably airy and fluid; a dense core of dark cherry and black raspberry fruit is layered with black olive tapenade, dusty gravelly minerals, and fine, chalky tannins.
The hand-harvested grapes are fully destemmed and fermented on indigenous yeasts inside traditional, temperature-controlled concrete vats. The winemaker employs extended macerations lasting up to 42 days with gentle pump-overs and délestages (rack-and-return) to carefully manage phenolic extraction. The wine is then aged for 14 months, with 80% of the juice resting in large demi-muids and 20% in French oak barriques (only 20% new) to integrate structural components without masking primary fruit purity.
Fruit is sourced from 16 acres of contiguous estate plots surrounding a 15th-century Provencal farmhouse ("mas") located entirely within the northeastern lieu-dit of La Janasse. The vineyards feature a complex soil matrix of fine sand, silt, and classic clay-limestone topped with heat-retaining quartz river stones (galets roulés). The vines average 60 to 100 years of age—with select Grenache parcels planted as far back as 1924—and are farmed under strict organic conversion protocols overseen by the Clos du Caillou viticultural team.
Type: Full-Bodied Red (Organic Conversion / Low-Intervention)
Region: Châteauneuf-du-Pape AOC, Southern Rhône, France
Grapes: 55% Grenache, 20% Syrah, 20% Mourvèdre, 5% Cinsault
Alcohol ABV: 15%
Aroma: Wild strawberries, ripe kirsch, licorice stick, withered rose, and crushed white pepper.
Palate: Full-bodied yet remarkably airy and fluid; a dense core of dark cherry and black raspberry fruit is layered with black olive tapenade, dusty gravelly minerals, and fine, chalky tannins.
The hand-harvested grapes are fully destemmed and fermented on indigenous yeasts inside traditional, temperature-controlled concrete vats. The winemaker employs extended macerations lasting up to 42 days with gentle pump-overs and délestages (rack-and-return) to carefully manage phenolic extraction. The wine is then aged for 14 months, with 80% of the juice resting in large demi-muids and 20% in French oak barriques (only 20% new) to integrate structural components without masking primary fruit purity.
Fruit is sourced from 16 acres of contiguous estate plots surrounding a 15th-century Provencal farmhouse ("mas") located entirely within the northeastern lieu-dit of La Janasse. The vineyards feature a complex soil matrix of fine sand, silt, and classic clay-limestone topped with heat-retaining quartz river stones (galets roulés). The vines average 60 to 100 years of age—with select Grenache parcels planted as far back as 1924—and are farmed under strict organic conversion protocols overseen by the Clos du Caillou viticultural team.
