Chateau Caillou

Chateau Caillou has a good history and was once regarded highly but in the 1855 classification it was slipped to the second growth status. The estate was under the Sarraute family in the late 19^th century, and was acquired by Joseph Ballan in 1909. Joseph passed to his daughter Reine Ballan and to her husband Joseph Bravo in 1943.

It was under the Bravo family until now, passing to their children Jean-Bernard and Marie-Jose, who are not on good terms. Marie-Jose and her husband Michel Pierre are now running the estate, and passing on the management to their son Jean-Noel Pierre.

The vineyards are at the southern Haut-Barsac plain, close to the edge of the appellation. Although located in Barsac, the wine is classified under the Sauternes appellation. To the north-east is Chateau Cantegril and Chateau de Myrat, while to the south-east is the famous Chateau Climens.

There are about 15 hectares of vines in a single block behind the chateau. The soils are the classic sandy-red clay, but with some high gravel contents, on a limestone bedrock. In French the word caillou means pebbles.

The vineyards are planted with 90% Semillon and 10% Sauvignon Blanc, there is no Muscadelle. With planting density of 5500 vines per hectare, the vines are averaging 40 years old. There is a dry white Bordeaux produced, with 90% Sauvignon Blanc and 10% Semillon, as well as some Merlot for a Bordeaux Superieur.

The fruit is hand-picked, with several tries through the course of the harvest. After going through a horizontal press, the must goes into wood for fermentation. The ageing is done in new oak barrels for 24-30 months with the grapes sorted for second wine going into stainless steel for fermentation, then to older oak for a shorter period of 12 months.

The grand vin is Chateau Caillou with the second wine Les Erables de Caillou, with a super-cuvee called Crème de Tete before it was rebranded Private Cuvee, created from the best lots in the cellar based on tasting. Production of the grand vin is about 3000 cases, with about 500 cases of the special cuvee. The dry white is called Caillou Sec, with the red Cru du Clocher in very limited volumes.

I have recently tasted the 2005 vintage and below is my tasting note:

Appearance

Bright and clear, this wine is of pale gold color, with legs.

Nose

Clean, the nose shows pronounced intensity aromas of ripe citrus fruit such as orange peel and orange marmalade, floral notes of honeysuckle, dried fruit of fig, stone fruit of apricot, maturity notes of honey, oak notes of butterscotch. The wine is developing.

Palate

Sweet with medium acidity, the wine has medium alcohol and a full body, showing pronounced intensity on flavors, including ripe citrus fruit of lemon peel and marmalade, maturity notes of honey, stone fruit of apricot, dried fruit of fig and oak notes of vanilla. The wine has a medium (+) finish. 

Conclusion

Good quality Sauternes with a strongly intense nose showing ample of complexity and characters, the wine has a nice acidity to balance the sweetness, though with even slightly higher acidity it would be even more refreshing. The palate has concentrated flavors with similar characters, and finishing with a fairly long length. It is ready to drink now though can benefit from further ageing of another 7-10 years.