|Producer||Château Le Caillou|
|Grapes||Cabernet Franc, Merlot|
|Other Features||Indigenous yeasts|
85% Merlot and 15% Cabernet Franc from vines that average 30 year old. The grapes are hand-harvested, sorted, then vinified separately. They are given a 3-week cold maceration in temperature-controlled concrete vats and ferment with indigenous yeasts. The wine is aged for 12 months in barrels – 1/3 new, 1/3 second use, 1/3 third use. The winery’s goal is to preserve the freshness of the fruit, which is the hallmark of the wine. 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. Château Le Caillou represents exceptional value for a Pomerol of this caliber. 2600 cases produced.
About the Producer
This seven hectare estate owes its name to the land registry designation of the vineyards. For over a century it belonged to the Bélivier family. Gérard Bélivier had no children, and in 1972 he handed down La Tour du Pin Figeac and his Pomerol cru, Château Le Caillou, to Lucien Giraud and his family. Both properties are currently managed by André Giraud, with the help of his wife Sylvie and their two sons, Stéphane and Laurent. One small parcel is located at the top of the Pomerol plateau where the soil is dense gravel-clay mixture. The other main parcel is in the northern part of the appellation, next to Château Moulinet, with a lighter sand and gravel terroir.
Château Le Caillou