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Clos du Caillou Cotes Du Rhone Les Quartz (1.5 Liter Magnum) 2014

  • RP91
1500ML / 0% ABV
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1500ML / 0% ABV

Winemaker Notes

This wine presents an attractive vermilion color. The nose is intense, elegant, on spicy and licorice notes. The mouth is smooth, ample, on aromas of chocolate, accompanied with small menthol notes. This wine presents a beautiful freshness and a very aromatic length.

Blend: 85% Grenache, 15% Syrah

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Still aging in barrel at the time of my tasting, the 2014 Côtes du Rhône Villages les Quartz is a rough blend of 85% Grenache and 15% Syrah that’s vinified in concrete tank, and aged in foudre and demi-muid. Its deep ruby/purple color is followed by lots of rose petal, black cherry, strawberry and exotic flower-like characteristics on the nose. Medium to full-bodied, seamless and elegant, it should drink nicely on release and have a decade of overall longevity.
Range: 89-91
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Clos du Caillou

Clos Du Caillou

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Clos Du Caillou, France
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"I recognize that I am one of the luckiest people in the world to have this job, and the privilege of tasting so many incredible wines, but certainly the efforts produced by Domaine du Caillou since 1998 rank among the most exciting I have ever tasted."
—Robert Parker, The Wine Advocate

From robust Côtes-du-Rhône to memorable Chateauneuf-du-Pape, Clos du Caillou wines arguably represent some of the finest values in all of France. Proprietor Sylvie Vacheron and winemaker Bruno Gaspard are keeping the great work of the late Jean-Denis Vacheron alive with wines that are heady, robust and mouth-wateringly lush.

Caillou tends wonderfully old Grenache vines, some of which are 70 to 100 years old. With older Syrah and Mourvèdre added to the mix, it’s no wonder that Caillou wines are across the board impressive for their power, extract and deep minerality. The estate’s Chateauneuf terroir borders the impressive domaines of Chateau Rayas and Beaucastel.

Yet many of the Vacheron-Pouizin family's old vines are classified, by a quirk of 1923 politics, Côtes-du-Rhône and Côtes-du-Rhône-Villages. It’s why our Côtes-du-Rhône barrel selections show surprisingly like its kin in Chateauneuf-du-Pape.

In 1996 Jean-Denis Vacheron took full control of the viticulture and élévage at this estate. Under his stewardship, the wines of Caillou steadily gained stature, and today are benchmarks for the appellation. He understood that temperature-controlled fermentation and a cool, clean cellar are necessary to craft wines with refinement and true complexity.

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Cotes du Rhone

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Typically thought of as a baby Chateauneuf-du-Pape, the term Côtes du Rhone actually doesn’t merely apply to the flatter outskirts of the major southern Rhône appellations, it also includes the fringes of well-respected northern Rhône appellations. White can be produced under the appellation name, but very little is actually made.

The region offers some of the best values in France and even some first-rate and age-worthy reds. Red varieties include most of the Chateauneuf-du-Pape varieties like Grenache, Syrah, Mourvedre, Cinsault, and Counoise, as well as Carignan. White grapes grown include Grenache blanc, Roussanne and Viognier, among others.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

FBR116677_2014 Item# 515640

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