Presentation
Located in Courthézon, at the northeastern edge of the Châteauneuf-du-Pape appellation, Le Clos du Caillou traces its roots back to 1895, when journalist Élie Dussaud transformed a former hunting reserve into a wine estate. In the 1930s, during the creation of the AOC, inspectors from the INAO were denied access to the property an unusual event that explains why part of the vineyard remains classified as Côtes-du-Rhône, despite the quality of its terroir.
A decisive turning point came in 1955 with the arrival of Paul Pouizin, who replanted the land and adopted a farming approach respectful of nature. His son-in-law, followed by his daughter Sylvie Vacheron, continued this vision, initiating organic practices in 2000 and achieving certification in 2010.
Today, the estate spans 53 hectares, divided between Côtes-du-Rhône and Châteauneuf-du-Pape, on sandy soils that bring elegance and complexity to the wines. Alongside winemaker Bruno Gaspard, Sylvie Vacheron crafts distinctive cuvées such as Les Safres, Les Quartz, and La Réserve, all celebrated for their refinement and depth.
Location
The La Réserve Blanc cuvée comes from parcels located at the heart of Le Clos du Caillou, in the commune of Courthézon. These unique terroirs benefit from generous sunshine and an ideal exposure, allowing for optimal ripening of the white grape varieties.
Terroir
Sandy-clay soils mixed with rolled pebbles, enhancing freshness, finesse, and aromatic complexity.
In the vineyard
The vineyard is managed according to sustainable and terroir-respectful practices:
manual soil work,
controlled vigor and natural cover crops,
strict yield management.
Harvesting is carried out exclusively by hand, with selective picking in the vineyard to preserve only the healthiest and ripest grapes.
Harvest
100% hand-harvested
Parcel selection followed by double sorting: first in the vineyard, then in the cellar.
Winemaking
Whole-bunch pneumatic pressing.
Cold settling at 10 °C overnight.
Fermentation in stainless steel vats and demi-muids with indigenous yeasts, ensuring the purest aromatic expression.
Typical blend: Grenache Blanc, Clairette, Roussanne, and Viognier (proportions vary depending on the vintage).
Ageing
Aged on fine lees for about 6 to 8 months, in stainless steel vats and demi-muids, developing texture, depth, and elegance while preserving freshness and balance.
Varietals
Grenache blanc
Clairette
Roussanne
Viognier
Specifications
Age of vines : 50 years old
Serving
Serving temperature: 12–14 °C
Ageing potential
3 to 5 years
Tasting
Appearance: pale yellow with luminous golden highlights.
Nose: refined bouquet of white flowers, white-fleshed fruits (pear, vineyard peach), ripe citrus, and delicate honeyed notes, lifted by a touch of anise and hints of garrigue.
Palate: broad and fresh attack, with a subtle balance of roundness and minerality. Stone fruit and quince aromas intertwine with notes of fresh almond and sweet spices. The finish is long, elegant, and persistent.
Visual appearance
Pale yellow, golden reflections.
At nose
White flowers, citrus, white fruits, honeyed notes, anise, garrigue.
On the palate
Ample, fresh, mineral, stone fruit, almond, spice, long elegant finish.
Food pairings
La Réserve Blanc is an elegant companion to refined and characterful cuisine:
Scallop carpaccio with citrus
Roasted sea bass fillet with fennel and beurre blanc
Bresse chicken with morels
Creamy asparagus risotto with aged Parmesan
Cheese: aged Comté, matured goat cheese, or truffled Brillat-Savarin.