The importance of ‘Les Cailloux’ Two centuries ago, the proprietor of a leading Bordeaux château stunned the Court of Versailles by wearing a waistcoat studded with gems of a rare luster. King Louis XV was so taken with their beauty that he exclaimed, "Messeurs, here must be the richest man of my kingdom." "I am the the richest man," replied the proprietor, "for I am wearing the diamonds of my soil, and from the diamonds I make nectar." The nectar was the wines of Bordeaux. The diamonds were the plain quartz stones of the Bordeaux top soil, cut and polished like gems. In their more familiar, unpolished form, the egg-shaped stones are called cailloux (pebbles). Dragged to Bordeaux in great abundance by glaciers that have since retreated to the Pyrennes, the cailloux today are known to be a key to the greatness of the Bordeaux soil and its wines. Many, if not most, of Bordeaux's greatest chateaux are located above deep beds of cailloux.
FRANCE Vineyards In the Medoc, all but a handful of the 62 classified growths are located in communes with the highest concentration of cailloux: Margaux, Pauillac, St. Julien and St. Estéphe. Indeed, in parts of Margaux, the topsoil is so stony that it is white. In Graves, (from "gravier," or gravel), first growth Haut Brion and rival La Mission Haut Brion sit on the deepest beds of stone -- so deep in fact that workers digging a new cellar at La Mission Haut Brion a few years back were stymied by loose stones that ran 18 feet deep. BORDEAUX Across the Dordogne, in St. Emilion, Château Cheval Blanc and Figeac command a central position atop the section of St. Emilion called the graves. (Not to be confused with the Graves commune previously mentioned; the other part of St. Emilion is called the côtes. Only two wines of undisputed first rank do not appear to owe a major debt to the cailloux, Pétrus and Ausone. Pétrus produces a great, if atypical, Bordeaux on a scant 30 acres of predominantly clay soil. Ausone manages quite well from soil that is mostly sand and lime. The uncanny success of Pétrus, however, may be explained by its cepage, one that is unique among the first growths. It is 95 percent merlot, a grape variety particularly well suited to clay. For Ausone, its position near the very top of the St. Emilion cotes may be the key. That position provides quick runoff of surface water, providing well drained soil. Such quick drainage is also believed to be the principal benefit of the cailloux.
In the Médoc, wine produced on soil with few cailloux tends to lack elegance and refinement. Indeed, wine from newer, alluvial soil, called palus, is never entitled to a classification above Bordeaux Superior. At all levels of the Bordeaux hierarchy the debt to the cailloux remains great. Though the quartz diamonds that so impressed Louis XV are now collected in a Bordeaux museum, the Bordelaise have continued to pay their respects in other ways. The most visible are the several châteaux named in honor of the cailloux.
C o u n t r y W i n e m a k i n g France After a brief skin contact, grapes are pressed and alcoholic fermentation at controlled temperature takes place. Wine is then aged for 8 R e g i o n months in traditional French oaks barrels, to increase body and structure. Bordeaux Ta s t i n g n o t e G r a p e v a r i e t i e s Rich bouquet with citrus fruit, well ripened white 100% Sauvignon Blanc peach and wild flowers aromas with an elegant hint of brioche and lemon curd. Te c h n i c a l a n a l y s i s Alcohol: 13.5 ABV U P C c o d e 3292149214180 v i n o v i a w i n e g r o u p . c o m L e s C a i l l o u x B o r d e a u x B l a n c
W i n e m a k i n g C o u n t r y Thanks to the short maceration on skins, juice can get the pink color typical of a rosé wine, France keeping freshness and a light body. Cold vinification is followed by ageing/conservation in stainless steel vats to preserve fruit and R e g i o n aromatic nose. Bordeaux Ta s t i n g n o t e G r a p e v a r i e t i e s Intense and bright pink color, vivid freshness 50% Cabernet Franc and acidity, strawberry and candy on the nose. 50% Cabernet Sauvignon Well balanced and easy do drink, perfect match with salads, white meats and fish. Te c h n i c a l a n a l y s i s Alcohol: 12.5% ABV U P C c o d e 3292141931191 v i n o v i a w i n e g r o u p . c o m L e s C a i l l o u x B o r d e a u x R o s é
W i n e m a k i n g C o u n t r y France Traditional vinification, 30 days maceration in temperature-controlled stainless steel vats. During alcoholic fermentation temperatures is as R e g i o n usual between 27° and 31°, with pumping over twice a day for color extraction. Bordeaux Ta s t i n g n o t e G r a p e v a r i e t i e s Vivid and fresh, very expressive and delicate 30% Cabernet Sauvignon nose with elegant notes of an array of red 70% Merlot berries. A smoothly textured palate offers intense notes of black currant with vanilla in the background. Complex and balanced. Te c h n i c a l a n a l y s i s Alcohol: 14.5 ABV U P C c o d e 3292146518182 v i n o v i a w i n e g r o u p . c o m L e s C a i l l o u x B o r d e a u x R o u g e
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