Chateau Le Caillou >
Bordeaux >
France|
Chateau Le Caillou is a seven hectare estate owned by the Giraud-Belivier family. One small parcel is located at the top of the Pomerol plateau where the soil is dense gravel-clay mixture and the other main part is in the Northern part of the appellation, next to Ch. Moulinet, with a lighter sand and gravel terroir. The vines now average 30 years of age. Chateau Le Caillou's grapes are hand-harvested and sorted, and then given a three-to-four week maceration. Fermentation is carried out in concrete cuves, followed by aging in oak casks for 12-15 months before bottling.
Each year, one third of the oak casks are new. About 3000 cases are produced annually. The wine has a rich texture and well-integrated tannins. Deep and fresh flavors of ripe plum, fruitcake, and black cherries are highlighted by notes of cedar and spice. Chateau Le Caillou represents exceptional value for a Pomerol of this caliber. |
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| Pomerol |
75% Merlot, 25% Cabernet Franc.
Grapes of the same variety, parcel origin, and vine age were put into fermenters separately, so that their development could be meticulously
checked. The vatting period lasts 20 days, after which the wine is put into barrels for 12 months. The winery is guided by the goal of preserving the maximum freshness of fruit, which they judge to be the hallmark of the wine.
Location: In the Northwest sector (next to
Chateau Moulinet), and a one half hectare plot
on the plateau next to Chateau Gazin.
Vineyard size: 7 hectares.
Soils: sandy-gravel and gravel-clay on plateau.
Climate: Atlantic.
Average age of vines: 30 years.
Yield: 33 hectares per hectoliter.
Vineyard practice: lutte raisonee.
Average harvest date: last week of September.
Harvest method: by hand with sorting table.
Yeasts: native.
Maceration period: 3-4 weeks at controlled
temps, with 2 remontages per day for the first 3
days to extract and lock in the maximum of color.
Maturation: 3/4 of the wine in barrels for 15
months with regular rackings; 1/4 in tank.
Barrels: 1/3 new, 1/3 one year, 1/3 two years
Assemblage: two months before bottling
Bottling: January or February of following year.
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