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Andre Brunel Chateauneuf-du-Pape Les Cailloux Blanc 2016

Rhone White Blends from Chateauneuf-du-Pape, Rhone, France
  • WS94
  • RP93
0% ABV
  • WS93
  • RP92
  • WS93
  • RP90
  • WE92
  • RP91
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Winemaker Notes

A floral scent which is both fruity and honey-like, a mineral taste with viscosity in the finish, this wine will surprise you by its complexity and evolution of these aromas all throughout the tasting.

The 2016 vintage, with exceptional weather conditions, helped the Roussanne to fully express itself: elegance, finesse and length are the main characteristics of these unique vintage and wine.

Pair with white meat and fish with sauces, goat cheese.

Blend: 80% Roussanne, 20% Grenache

Critical Acclaim

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WS 94
Wine Spectator
Racy and engaging, with a mix of fennel, chamomile and verbena notes giving this cut and lift from the start, while the core of yellow apple, melon and mirabelle plum fruit fills in behind. Shows lots of energy and range. Best from 2019 through 2024
RP 93
Robert Parker's Wine Advocate
The 2016 Chateauneuf du Pape Blanc shows how much can be accomplished without much in the way of winemaking. Vinified and aged entirely in concrete, this blend of 80% Roussanne and 20% Grenache Blanc has no bells and whistles, yet it delivers round, mouth-filling citrus flavors, a wonderfully silky, layered texture and a long, rich finish. It should continue to drink well for several years.
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Andre Brunel

Andre Brunel

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Andre Brunel, Chateauneuf-du-Pape, Rhone, France
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The Brunel family has been in the Châteauneuf-du-Pape region since the 17th century and has been fully committed to making wine for five generations. The first vineyard beginning was purchased from the Bishop of Avignon located in the north of the appellation. In 1971, André Brunel took over the reins of the Domaine. We want to produce wines reflecting their region and origin while remaining elegant and wonderfully subtle. The Domaine boasts about 40 hectares in Côtes du Rhône, mostly located to the east of the city of Orange and the rest being in the Gard near Lirac. His endless motivation resulted in rapid growth for the Domaine: repurchasing of Côtes du Rhône and Vins de Pays vines. He also made some considerable changes in the vine management process by being one of the first people to use a ground covering method and take a non-chemical approach to wine-farming. In 2012, his son, Fabrice Brunel, joined the team so the family history can continue.

Chateauneuf-du-Pape

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Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Chateauneuf-du-Pape is the leading sub-appellation of the southern Rhône River Valley. Large pebbles resembling river rocks, called "galets" in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.

According to law, eighteen grape varieties are allowed in Chateauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.

Only about 6-7% of wine from Chateauneuf-du-Pape is white. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.

The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.

Rhône White Blends

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Full-bodied and flavorful, white Rhône blends originate from France’s Rhône Valley. Today these blends are also becoming popular in other regions, proving most successful in Spain, Australia and California. Typically some combination of Grenache blanc, Marsanne, Roussanne and Viognier form the basis of a white Rhône blend with varyiong degrees of flexibility depending on the exact appellation.

In the Glass

Each variety contibutes something unique and different. Round, textural Grenache blanc gives green apple and white stone fruit flavors; weighty Marsanne adds structure and honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes while Viognier provides a creamy texture and elegant aromatics. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

Perfect Pairings

White Rhône blends are quite versatile food pairing wines and can work with light to medium rich meals that might often be matched to red wines. Heavier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `

Sommelier Secret

In the Northern Rhône, blends of Marsanne and Roussanne are common in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage and St-Péray. Condrieu and Château-Grillet can produce single-varietal Viognier only. The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including the ones named above as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc.

YNG284733_2016 Item# 358638