The Clos du Caillou was founded in 1895 when Élie Dussaud settled there and created an old cellar. It started as a hunting preserve and this history ironically led to its exclusion from the Châteauneuf-du-Pape appellation upon its creation in the 1930's.
When the government experts arrived at the Clos in 1936 to survey the land for its inclusion in the new appellation, they were met with armed caretakers telling them they were not welcome! ...
Sylvie VACHERON father’s, Claude POUIZIN, started to deforest the hunting reserve to value the place. According to him, the terroir of this place was exceptional and could not stay only woods. The potential to make growing vines was huge. Then, he decided to plant vines instead of the woods, which was strongly criticized among the inhabitants of Courthézon at that time…
Acquisition and planting, and the vineyard was created.
Over time, b...
Grapes are picked by hand and sorting at the vineyard.
Grape varieties are vinified separately to respect their own character, aromas and originality. The red vinification is usually preceded by a cold maceration during few days. Pomp-over, punch-down and delestage are made during all the maceration (1 month to 40 days depending on the vintage and the cuvee). The alcoholic maceration start naturally by the wild yeast present on the grapes.
...Natural cultural practices at Le Clos du Caillou have been started with Claude Pouizin in 1950 : regular plough, organic compost. Since the early years of the vineyard, we put all our efforts to work in a natural way.
Thats is why, Jean-Denis Vacheron started the organic agriculture when he arrived on the vineyard in 1996. We got the certification on 2010 vintage.
To continue our philosophy, we engage in 2007 in biodynamic agriculture....
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