Côtes-du-Rhône
Le Caillou Blanc
Blanc 2025
Download Technical Information (PDF) Download HD Photo2025 VINTAGE : An early and contrasting vintage, full of promise.
A mild winter and a spring marked by regular rainfall encouraged vigorous vine growth and built up valuable water reserves. Despite three notable heatwaves (late June, mid-July, and early August), the vines withstood the heat well thanks to the good water reserves, allowing for early yet balanced ripening.
Harvest began in mid-August, before early September rains rebalanced the fruit maturity and brought a touch of freshness. Careful leaf-thinning work ensured optimal phenolic ripeness.
This vintage shows a dual personality — both powerful and concentrated, yet marked by freshness and aromatic finesse. The first tastings reveal wines of great balance, deep color, and elegant structure, with a superb expression of our sandy-soil Grenache, combining density with remarkable delicacy.
BLEND :
30% Viognier
30% White Clairette
20% White Grenache
20% Roussanne
SOILS CHARACTERISTICS :
Sandy soils and round pebbles.
VINIFICATION :
Hand-picking with sorting in the vineyard and then in cellar.
Pneumatic pressing in whole bunches. Cold settling during one night at 10°C.
Start of harvests on 19th August for our Viognier, on 27h August for our white Grenache, on 30th August for the Roussanne and on 20th September for our white Clairette.
AGEING :
In steanless steel tanks during 4 months.
WINEMAKER TASTING NOTES :
Le Caillou Blanc shows a clear and bright pale color with golden highlights.
The nose is open and expressive, revealing generous fruit aromas (roasted pineapple, pear, white peach), complemented by a fresh and appealing floral touch of mimosa.
On the palate, very aromatic, it shows clear notes of citrus zest, finger lime, and bergamot. The wine finishes with precision, carried by a delicate minerality.
A lively, fresh, and generous Côtes-du-Rhône, easy to enjoy and share.
FOOD AND WINE PAIRINGS :
Poached oysters
Conchiglioni stuffed with zucchini and mint
Sea bream ceviche with grapefruit and lemon
Fresh goat’s cheese with pink peppercorns
Lemon and yuzu cake