Food & Dining
C HA T E A U N E U F D U PA PE L ES CA I L L O U X R OU GE 2020 Quintessential Wines W I N E D A T A Producer André Brunel Region Châteauneuf du Pape Country France Wine Composition 60% Grenache, 27% Mourvèdre, 10% Syrah, & 3% Cinsault Alcohol 14.5 % Total Acidity 2.93 g/l Residual Sugar .11 g/l pH 3.65 D E S C R IP T IO N Les Cailloux Rouge has an elegant and clean nose that features red fruits typical of Grenache (strawberry, cherry, raspberry), combined with spice and pepper from Mourvèdre and Syrah. The spices are more pronounced on the palate, enhanced by a touch of oak from Syrah that is aged in the same barrels where its fermentation takes place. In the mouth, the wine is less fruit- driven than classic Châteauneuf du Pape, showing its savory side through a long finish. It is approachable now and will continue to evolve for five to eight years. WI N EM A K E R NOT E S Les Cailloux is French for the “round pebbles” found in the vineyards. The area is composed of multiple plots, each with their own distinct characteristics that give this wine its complexity. The gravel beds of Bois de la Ville and Les Serres have perfect drainage, bringing a great concentration of flavor to the grapes. Farguerol and Cansaud are known for red and blue clay soil, which leads to the rich aromatics in the nose and on the palate. The grapes from the Cabrieres and Revès vineyards are grown in the chalky, limestone soil that brings an overall structure and long finish. The harvest lasted from early September for Syrah until the beginning of October for Mourvèdre. The grapes were fully destemmed, except the last week when the stems are mature and provide extra tannins. After fermentation, the Syrah was aged between twelve and eighteen months in one- or two-year- old Burgundian oak. The Mourvèdre and Grenache were co- fermented and aged in concrete vats. The blend was made once the Syrah finished ageing, and then bottling took place three to six months after blending. After bottling, the wine rested three months before its release. S E R V I N G H I N T S This wine may be enjoyed while still young, but its full potential will be realized after a minimum of five years cellaring, and reach its peak at around eight years.