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
Nestled in the heart of the Châteauneuf-du-Pape appellation, in the commune of Courthézon, the Le Tradition cuvée embodies the full expression of this southern Rhône grand cru’s iconic terroir of sandy soils and rolled pebbles.
Terroir
The terroir consists of light, sandy soils mixed with rounded galets roulés (pebbles). This soil profile enhances drainage, encourages deep root systems, and contributes to the wine’s finesse and aromatic purity.
In the vineyard
Sustainable vineyard practices are applied throughout the year: soil management, canopy regulation, organic treatments, and careful yield control to ensure balance and expression of site.
Harvest
Manual harvest with careful sorting at the vine and in the cellar to retain only perfectly ripe, healthy grapes.
Winemaking
Vinification is handled with great precision: 100% destemming, followed by fermentation with native yeasts in concrete or truncated wooden vats. Gentle pump-overs and punch-downs are carried out daily to optimize extraction. Each step respects the rhythm of the vintage.
Ageing
The wine is aged for 14 months in a combination of large oak foudres and demi-muids, which promote slow oxygenation and a refined integration of tannins.
Varietals
Grenache : 70%
Mourvèdre : 15%
Syrah : 15%
Specifications
Age of vines : 65 years old
Serving
Serving temperature: 16–17 °C
Ageing potential
10 to 15 years
Tasting
The Le Tradition cuvée opens with a complex, focused bouquet, dominated by juicy blackberry, raspberry confit, and black plum, lifted by notes of garrigue, white pepper, blond tobacco, and gentle sweet spice. As the wine breathes, deeper layers emerge: dried flowers, cocoa, and a hint of balsamic. The palate is broad and velvety, supported by vibrant freshness and refined, silky tannins. The texture is smooth and elegant, driven by a subtle spicy core and underlying minerality that elongates the finish. A wine both sun-kissed and controlled, balancing density, harmony, and finesse.
Visual appearance
Deep ruby red with a luminous hue.
At nose
Complex, with notes of dark berries, floral touches, spice, and sweet tobacco.
On the palate
Elegant and full-bodied, with velvety tannins, layered fruit, and a fresh, mineral-driven finish.
Food pairings
This structured and spicy Châteauneuf-du-Pape Rouge pairs wonderfully with characterful dishes and rich textures. Perfect with roast lamb shoulder with rosemary, wild boar stew with juniper berries, or pork tenderloin roasted with honey and warm spices. For a more Provençal touch, pair it with a grilled vegetable tian, duck breast with figs, or a slow-cooked daube Provençale. On the cheese board, opt for aged Salers, sheep's milk tomme, or a soft-centered Langres.