Darker fruit and woodsier on nose. Black cherry syrup
-More structure, more acid in mouth. Still bright red fruit though darker — 12 days ago
Little harsh after the Bruno Giocosa Barolo, but still bold and flavorful. Slightly tannic. — 3 years ago
Really enjoyed this. Spicy and blackberry — 3 years ago
Lovely white. Paired well with Spaghetti Carbanara. Nice pale yellow color. Notes of pear, lemon, butter, yeast. High acid. Loooong finish. — 5 days ago
What a joy! What a surprise! What a fruity delight!
— 4 months ago
Calling this fellow Bruno bc he is the sweetest Brut I’ve ever met. Only in Portugal! — 3 years ago
Very smooth and balanced after an hour in decanter. Complex nose of black raspberries, cherry coke, hint of pepper, vanilla custard, violets. Well integrated oak. Pretty. Great value. — 9 days ago
Absolutely love it, after it warms up a bit has a nose of vanilla candles — 17 days ago
This is an insiders wine. You have study, focus and taste a lot wine to know how special this wine can drink. Especially, at its QPR.
There are a lot of people that covet SQN, Caycuse, Horsepower and No Girls. For my palate, these wines either burn the palate with ABV or choke off the fruit with way too much bacon fat and or deeply marinaded grilled meats. Yes, you are drinking expensive, flashy producers but, I would humbly disagree they are better wines than this 2011 Le Clos Du Caillou Vielles Vignes Cuvée Unique. Those other wines should aspire to be everything this 2011 shows and delivers.
This Le Clos Du Caillou has the balance the above wines lack and at a fraction of the price point. I would drink this 2011 over any of the other fore mentioned wines. While this Le Clos Du Caillou is a shade hot, it is not nearly as hot as SQN etc.. Hot ABV alcohol that burns the palate & back of the throat will forever be a fatal flaw in a wine.
The nose reveals, ripe; blackberries, dark cherries, blue & purple fruit mix, poached & back strawberries, black raspberries and both plums. Dark, sweet tarriness, dry, crushed rocks, steeped teas, anise stretching to black licorice, hint of dry herbs with bay leaf leading the way, dry brush, black, dry earth, savory, grilled meats, medium, dark spice, understated baking spices; clove, nutmeg, vanilla and a touch of clove, dark & mid red fruit cola, just a whiff of incense with candied, fresh and withering red & dark florals.
The body is rich and mid full. Tannins just 50% resolved with round, dark tarry teethiness. The structure, tension, length and balance are harmonious...just before their peak. Ripe; blackberries, dark cherries, blue & purple fruit mix, raspberries that haut the center palate on the long set, poached & back strawberries, black raspberries and both plums. Dark, sweet tarriness, dry, crushed rocks, limestone minerals, steeped teas, anise stretching to black licorice, hint of dry herbs with bay leaf leading the way, dry brush, dry black earth, dry stone wrapped in moist clay, savory, grilled meats, some bacon fat, medium, dark spice, understated baking spices; clove, nutmeg, vanilla and a touch of clove, Mix of caramel & mocha powder, dark & mid red fruit cola, just a whiff of incense with candied, fresh and withering red & dark florals. The acidity is phenomenal. The long, ripe, well balanced & textured, elegant finish is memorable and is persistent for several minutes.
Wine paired perfectly with our marinated Tri-tip.
If you are over paying for the above lesser wines mentioned above, you owe it to yourself to seek out and cellar this wine appropriately.
Photos of; Le Clos Du. Caillou, their barrel room, Owners-Sylvie Vacheron & Bruno Gaspard and one of their vineyards. It’s amazing they can grow anything in that stone soil structure.
— 3 years ago