Clos du Caillou Le Caillou Côtes du Rhône Blanc 2022

Clos du Caillou Le Caillou Côtes du Rhône Blanc is a luminous Southern Rhône white blend of Grenache Blanc, Viognier and Clairette, drawn from 40–50-year-old organically farmed vines. Bright pale straw in the glass, it delivers inviting aromas of pear, yellow apple and honeysuckle with gentle ginger spice. The palate is textural yet fresh, offering fleshy pear and ripe apricot alongside subtle wet stone and floral lift. Balanced, rounded and lightly spiced on the finish, this is an expressive Rhône Blanc to enjoy over the next couple of years.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Fresh, Textural
Grape Varietal: Grenache Blanc, Viognier, Clairette
Tastes Like: Comparable to a Viognier, with pear, apricot, honeysuckle and gentle spice over a soft mineral lift
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: AOC Côtes du Rhône
Region: Southern Rhône, France
Terroir: Sandy soils with riverbed pebbles and limestone influence
Aging: Fermented and matured in stainless steel to preserve freshness and aromatics
Serving Temperature: 8–10°C – Best served chilled

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.*

Clos du Caillou is one of the Rhône Valley’s most admired organic estates, uniquely positioned near Châteauneuf-du-Pape and known for producing wines of purity, finesse and expressive terroir. The domaine’s vineyard parcels sit on sandy soils scattered with galets roulés, giving their whites a lifted aromatic profile and impressive elegance. Le Caillou Blanc showcases the estate’s signature style: vibrant fruit, floral aromatics and a refined mineral backbone.

Seafood: Pan-seared scallops, lemon butter prawns, or Provençal fish stew
Poultry: Roast chicken with thyme, or chicken in creamy tarragon sauce
Vegetarian: Ratatouille, grilled zucchini, or asparagus risotto
International: Japanese miso cod, Thai coconut basil stir-fries, or Mediterranean mezze

Brie: Soft and creamy, enhancing the wine’s pear and floral notes
Chèvre: Bright and tangy, complementing the wine’s minerality
Comté: Nutty and smooth, balancing the wine’s gentle spice
Tomme: Earthy and delicate, pairing beautifully with the wine’s texture

Poisson à la Provençale (Provençal Baked Fish)

Ingredients:

• 4 white fish fillets (snapper, barramundi, or cod)
• 2 tomatoes, finely chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp capers
• 1 lemon (zest + juice)
• 1 tsp Herbes de Provence
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C. Sauté onion and garlic in olive oil until softened.
2. Stir in tomatoes, capers, herbs, lemon zest and salt. Simmer for 5 minutes.
3. Place fish fillets in a baking dish and spoon the Provençal mixture over the top. Bake for 12–15 minutes until cooked through.
4. Squeeze over lemon juice and garnish with parsley before serving.

The dish’s bright herbs, lemon and Mediterranean flavours enhance the wine’s pear, apricot and floral profile, creating a beautifully harmonious pairing.