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yeast-derived complexities and crisp acidity to give a lingering dry finish
Like most Portuguese reds
– The Farr family
Malolactic conversion was in cement tanks during the spring following harvest
Appearance: Bright cherry red
Clos du Caillou Châteauneuf-du-Pape La Reserve 2022 jhl yeast-derived complexities and crisp acidity55 % Grenache Noir, 45 % Mourvdre from 70 year old vines in the lieu dits of La Guigasse and Pignan, yielding only 19 hl ha. Hand picked and hand sorted, 100 % destemmed then natural yeast co fermented in tronconique wooden casks. Cuvaison lasts 35 days with extraction via plunging and delestage (rack and return). Matured for 14 months in 88 % old demi muids (600 L) and 12 % in amphora.
