Châteauneuf-du-Pape Les Cailloux André Brunel 1966

Lot presentation

Châteauneuf-du-Pape Les Cailloux André Brunel 1966

The wine

This Châteauneuf-du-Pape comes from a blend of several plots that each have their own identity: the Bois de la Ville and les Serres provide very concentrated juice, Farguerol and Cansaud provide extreme aromatic richness thanks to the red clay and finally the chalk-rich soils of Cabrières and Revès give incredible structure to the wine. On the nose, red fruit prevail accompanied by a slight woodiness. On the palate, the tannins are melted and elegant. The length is exceptional and over time the aromas of sous-bois, leather or tobacco can evolve.

About the Producer Les Cailloux

Les Cailloux is one of the oldest domains in Châteauneuf. Its owner, André Brunel, may be relatively discreet with the media but he is a famous personality in the appellation. The first vintage of Les Cailloux was made in 1950. Never one to follow fashion, this domain has always produced wines that are more delicate in character than effusive. It spans 21 hectares and owes its names to the famous “galet roulés” or pudding stones, that are found in the soil of this region and are an important part of the terroir of many Châteauneuf parcels. Farguerol is one such parcel and it is represented on the Les Cailloux label. To celebrate its centenary in 1989, André Brunel produced the “Cuvée Centenaire”, a special cuvée that has been reproduced in only the most exceptional vintages. Other parcels from this domain are situated on stony, sandy soils rich in clay and gravel. On the 19 hectares that produce red wine, 70% is planted to Grenache, 17% to Mourvèdre, 10% to Syrah and 3% to Cinsault. The Cuvée Centenaire, when it is bottles separately, represents only 6,000 bottles. André Brunel runs a tight ship: herbicides and pesticides are outlawed, and the vines are partially cover cropped. In the winery, concrete and steel vats are preferred so as to retain the fruit aromas. Only the Syrah is matured in oak to round off the tannins.

Detailed characteristics