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Williams-Sonoma Wine Les Cailloux Châteauneuf-du-Pape Williams-Sonoma Wine Les Cailloux Châteauneuf-du-Pape

2010 Les Cailloux Châteauneuf-du-Pape

Varietal Region Type
Roussanne Châteauneuf du Pape Rich Full-Bodied White
This weighty white offers silky peach and nectarine flavors inflected with hints of bitter almond and herbs.
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Les Cailloux Châteauneuf-du-Pape

Qty
$57.00 / each
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Featured Recipe Pairing
Baked Ham with Spiced Cider Glaze
Baked Ham with Spiced Cider Glaze
Though it looks impressive, a whole baked ham is actually easy to prepare. Carve it at the dining table and serve each guest, or set the sliced ham on the buffet and let diners serve themselves.
See the recipe
Other Recipes

Additional Wine Information

Story
Andre Brunel crafts acclaimed wines from select vineyards up and down the Rhone Valley. But his cuvees from his original estate, Les Cailloux, in the heart of the Chateauneufdu- Pape subregion, represent the pinnacle of his talents. Each year Brunel makes a single Roussanne-dominated white from Les Cailloux’s rocky vineyards. Cailloux means “stones” and is a common word in Chateauneuf-du- Pape, a region famous for its galets roulés (“rounded stones”). Predominant in the appellation’s northern and northeastern vineyards, these grayish cobbles reflect their ancient glacier-smoothed origins. By absorbing daytime heat and releasing it at night, they can increase a vineyard’s temperature enough to help ripen grapes earlier and give the fruit crucial hang-time on the vine. In 2010, on the heels of a great 2009 season, the Rhone Valley experienced another terrific vintage. This example shows the dense stone-fruit flavors and spice characteristic of top Rhone whites in a great year.
Sense
Yeasty, nutty notes edge ripe peach and nectarine scents.
Savor
This weighty white offers silky peach and nectarine flavors inflected with hints of bitter almond and herbs.
Serve
Lush Rhone whites like the 2010 Les Cailloux need food to showcase and balance their intense structure. Save this bottle for a leisurely meal that will give its flavors time to evolve and change in the glass as it’s exposed to air. Serve it with poultry, rich seafood, veal, pork or starch dishes. Look to fruits, fresh or dried herbs and warm spices like cinnamon, cloves or nutmeg to season the dish. The silky texture of stews, tagines and rich sauces will nicely complement the wine. Try recipes like Pork Chops with Peaches, and Pan-Seared Scallops with Apple-Onion Marmalade and Bacon, available at williams-sonoma.com.
Serving Instructions
Decant 30 minutes before serving, and serve chilled: refrigerate the decanted wine for 20 to 30 minutes.
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