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Andre Brunel - Les Cailloux CDP Blanc 2018
- Producer Andre Brunel
-
Blend
20% Grenache Blanc
80% Roussanne - Country France
- Region Rhone Valley
- Appellation Chateauneuf Du Pape
- UPC 376004610065
Description
The Domaine’s white Châteauneuf-du-Pape is made using 2 plots – each one growing only one type of grape. Les Serres only grows the Roussanne and Le Revès only grows Grenache Blanc.
Although the Roussanne isn’t typical for a Châteauneuf-du-Pape white, it brings aromaticity, finesse and elegance whereas the Grenache Blanc brings structure and energy. This terroir, full of round pebbles, is characteristic of the appellation and bestows an all-important ageing ability to this white wine, enabling it to express its full potential in several years.
Food pairing: White meat and fish with sauces, goat cheese.
Food pairing: White meat and fish with sauces, goat cheese.
Tasting notes
A floral scent which is both fruity and honey-like, a mineral taste with viscosity in the finish, this wine will surprise you by its complexity and evolution of these aromas all throughout the tasting. The 2018 vintage, with its historical low yield but exceptional quality, allowed the Roussanne to fully express itself: elegance, finesse and length are the main characteristics of these unique vintage and wine.
Estate
The Brunel family’s winemaking history reaches back to the 17th century with the purchase of a vineyard plot to the north of the Châteauneuf-du-Pape appellation from the Bishop of Avignon. Numerous generations followed, all working in the vineyards, but it was in 1954 that Lucien Brunel created the name "Les Cailloux" or "The Pebbles" to promote the Domaine’s wine qualities and special geological characteristic of the large oval stones covering his vineyards.
Technical data
Blending: Roussanne (80%), Grenache (20%)
Average age of the vines: 30 years
Yield: 30 hl / h
Type of harvest: Exclusively manual
Average age of the vines: 30 years
Yield: 30 hl / h
Type of harvest: Exclusively manual
Vinification
The grapes are picked early in the morning to not expose them to the heat. To limit any contact with oxygen, they are pressed immediately and the juice is put into concrete vats to macerate. No malolactic fermentation.