55% Grenache, 20% Syrah, 20% Mourvèdre, 5% Cinsault on sandy-silty soils, clays and pebbles.
All farming is organic and biodynamic. Predominantly 100-year-old Grenache Noir from the lieu-dit of "La Janasse" on galets roulés, with 20% of old gobelet Mourvèdre around the Mas on deep clay, 20% of Syrah on the fine sand of "La Bousquet", and roughly 5-10% of Cinsault. Grapes are manually harvested and sorted, and undergo 100% destemming with native fermentation in concrete vats. 35-40 days of maceration, then aged for 14 months, 80% in demi-muids, 20% in barrels.
Loaded with wild garrigue, there is a juicy red plum quality with spice and licorice. The greater percentage of Mourvèdre at this estate contributes to lower alcohol than the Caillou wines (which are already among the more elegant in the region) and recalls a time in the region before Parker and point scores.
The Vacheron family behind Clos du Caillou acquired an old estate in Courthézon called Domaine de Panisse, which has existed for centuries and never been touched by chemicals, but since modern times has only sold their grapes to négociants. Located just below Beaucastel on the northern boundary of the appellation, the estate has 7 hectares that sits on the confluence of where the three major terroirs of the Châteauneuf all meet (galets roulés pudding stones, compacted clay, and pure sand).
