Chateauneuf du Pape - Wines - Domaine Les Cailloux - André Brunel

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An exceptional cuvee with remarkable subtlety and finish, solely produced from the most outstanding vintages

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  • The 4 Seasons in Wine-Making

    The 4 Seasons in Wine-Making

    Winter

    It’s pruning time!
    The wines are in the cellar, with whites developing on their lees and the reds slowly maturing.

     

    Spring

    The vineyard springs to life!
    At the end of March, the buds and first leaves begin to appear. The Syrah vines are tied up for a specific growth-orientation and to protect young vine branches from the Mistral (a strong, cold and usually dry regional wind).

    Summer

    The grapes grow and ripen.
    June is when everything starts to bloom and at the beginning of August it’s the veraison: the grape turns from green to its final colour. It’s possible to get an initial idea for the harvest quality.
    Shipping stops.

    Autumn

    Harvest time.
    All the long hours and hard work put in throughout the season will finally reveal the fruit of its efforts: harvesting a top-quality grape to produce distinguished and delicious wines.

  • Grape Varieties

    Grape Varieties

    Red Grape Varieties

     

    Grenache Noir: distinctive grape variety of southern-France Côtes du Rhône. It’s liked for its roundness and fruity aromas.

     

    Mourvèdre: this grape variety adapts perfectly to dry and sunny climates. Known for its tannin quality and structure, its aromatic richness and ageing ability.

     

    Syrah: Syrah is characterized by a high tannin structure, a deep purple colour and aromas of red and black fruits (raspberry, blackcurrant) and pepper.

    White Grape Varieties

     

    Roussanne: its name comes from the ginger colour grapes adopt when they are ripe. A variety known for its subtlety and elegance.

     

    Marsanne: vigorous and full-bodied grape variety which adds viscosity to the wine. 

  • Working in the Vineyard

    Working in the Vineyard

    In the vineyard

     

    Sustainable agriculture working methods: no pesticides or herbicides.


    Ploughing the soil to stimulate microbial life and oxygenation.


    Use ground-covering to stimulate ground life and diminish the yield.


    Bunch thinning to enhance grape quality.

    Harvest

     

    In these past years, white grapes have been harvested at the end of August and the red grapes at the beginning of September.


    No harvesting when over-ripeness sets in.


    Solely manual harvest.


    There are several trips into the vineyards when companion planting is used, to harvest the various grape varieties at optimum ripeness.

    Working in the Vineyard

  • Vinification

    Vinification

    White grapes

     

    Harvested solely in the morning to get fresh grapes.


    Crushing and gentle pressing.


    Natural decanting of must for 24 hours at 12°.


    Regular fermentation for between 4 to 6 weeks.

    Red Grapes

     

    20 to 40% in full harvest.


    Fermentation for 2 to 3 weeks between 25 and 30°C.


    Pumping over and rack and return to gently extract colours and tannins.


    Maceration to extract fatty acids which give wine its roundness.

  • Press Review

    Press Review

    In France

     

    The Guide “Revue des Vins de France 2014”:


    "André Brunel is part of the elite belonging to the Châteauneuf-du-Pape appellation. He makes high-quality wines where minerality and refinement are considerable virtues. Châteauneuf-du-Pape is a calm fortitude, with finesse and overtones."

    Abroad

     

    It’s the area surface area used to make AOC Châteauneuf-du-Pape: 45,000 bottles produced (40,000 in red wines and 5,000 in whites).


    Vines which are on average 60 years old.

  • They chose us

    They chose us

    In Paris

    Le Plaza Athénée : www.plaza-athenee-paris.fr

    Le Jules Verne : www.lejulesverne-paris.com

    Lasserre : www.restaurant-lasserre.com

    Aux Lyonnais : www.auxlyonnais.com

    Restaurant Allard : www.alain-ducasse.com/fr/restaurant/allard

    Around the Domaine

     

    Beaugravière (Mondragon) : www.beaugraviere.com

    Les Bories (Gordes) : www.hotellesbories.com

    Christian Etienne (Avignon) : www.christian-etienne.fr

    L’Essentiel (Avignon) : www.restaurantlessentiel.com

    Hostellerie Jérôme (La Turbie – 06) : www.hostelleriejerome.com

  • Key Figures

    Key Figures

    20 hectares

    It’s the area surface area used to make AOC Châteauneuf-du-Pape: 45,000 bottles produced (40,000 in red wines and 5,000 in whites).


    Vines which are all about 60 years old.

     

    40 hectares

    This is the surface area used to make our AOC Côtes du Rhône: 100,000 bottles produced (Cuvée Est Ouest and Sommelongue in red wines, and Bécassonne in white).


    Vines which are all about 40 years old.

    30 hectares

     

    This is the surface area used to make IGP Vaucluse Vins de Pays: 100,000 bottles produced (Vins de Pays Grenache).


    Vines which are all over 35 years old.

  • Quiz

    Quiz

    Try out our various quizzes and improve your knowledge!

     

    Play !!!