Le Clos du Caillou sits in Courthézon in the southern Rhône and is one of the region’s reference estates, with 44 hectares in Côtes‑du‑Rhône and 9 hectares in Châteauneuf‑du‑Pape. Uniquely, much of the property lies within the historic Châteauneuf‑du‑Pape boundary but was never officially classified, meaning top terroirs of sandy soils and galets roulés (round pebbles) today yield some of the most characterful “simple” Côtes‑du‑Rhône wines. The Pouizin family established the modern vineyard from the 1950s, and the estate is now run by Sylvie Vacheron and her team, who have pushed quality and sustainable practices. The domaine is certified organic and works with a full southern‑Rhône palette: Grenache, Syrah, Mourvèdre, Cinsault and Counoise for reds; Grenache Blanc, Clairette, Roussanne, Viognier and others for whites.

Châteauneuf-du-Pape is the most celebrated wine appellation of the southern Rhône Valley, located between Avignon and Orange. The region enjoys a warm Mediterranean climate, characterised by hot, dry summers and mild winters. One of the defining climatic features is the Mistral wind, which blows down the Rhône Valley and helps to keep the vines healthy by reducing humidity and the risk of fungal disease. Drought, however, is a common challenge, particularly in the height of summer.

The soils are famously varied, but the most distinctive are the large, rounded galets roulés (rolled pebbles) that absorb heat during the day and release it at night, helping grapes to ripen fully. Beneath the stones lie layers of sand, clay and limestone, each contributing to the structure and flavour of the wines.

Châteauneuf-du-Pape is unique in allowing thirteen different grape varieties. Grenache dominates plantings, supported by Syrah and Mourvèdre for red wines, while white varieties such as Roussanne, Clairette and Grenache Blanc play an important role in the limited production of white Châteauneuf. The main growing areas include La Crau, Rayas and Mont-Redon, each with its own micro-terroir.

Red Châteauneuf-du-Pape is typically rich, full-bodied and spicy, with aromas of red and black fruits, garrigue herbs and warm earth. The whites are full and aromatic, often showing notes of peach, pear, white flowers and subtle mineral tones.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Clairette is one of the oldest white grape varieties in the south of France, with records of its cultivation dating back to the 16th century. Thought to have originated in the Mediterranean regions of Provence or the Rhône Valley, it is well suited to warm, dry conditions and has traditionally been used in the production of both still and sparkling wines.

In the vineyard, Clairette is vigorous and high-yielding, with large berries and loose bunches. It is relatively drought-resistant and copes well with poor, stony soils, making it a reliable variety in hot climates. However, it tends to ripen early and can lose acidity quickly, which requires careful timing of the harvest to preserve freshness and balance.

Clairette is widely planted in southern France, particularly in the Rhône Valley (including Châteauneuf-du-Pape), Provence and Languedoc. It is also found in small quantities in South Africa and Australia. The grape is used both as a blending component and, in some appellations, as a varietal wine.

The wines typically display light to medium body with aromas of apple, pear and white peach, often accompanied by herbal or floral notes and a slightly bitter, almond-like finish. While usually made in a fresh, youthful style, Clairette can also develop more honeyed, waxy notes with bottle age or when aged in oak.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.

Roussanne is a high-quality white grape variety native to France’s Rhône Valley, where it is a key component of both northern and southern Rhône white blends. It is most famously found in appellations such as Hermitage, Crozes-Hermitage, Saint-Joseph, and Châteauneuf-du-Pape, often blended with Marsanne or Grenache Blanc to create wines of depth and elegance. Outside France, Roussanne is also planted in California, Washington State, Australia, and parts of Italy.

Roussanne is prized for its distinctive aromatic profile and its ability to produce complex, age-worthy wines. It typically offers aromas of pear, peach, and honey, complemented by floral notes such as acacia and herbal hints like chamomile or fennel. As it ages, it develops nutty, toasty, and lanolin-like characteristics, gaining richness and complexity. On the palate, it is often medium- to full-bodied, with a silky texture and balanced acidity.

Viticulturally, Roussanne is notoriously challenging to grow. It is late-ripening, susceptible to mildew and rot, and sensitive to wind and drought. Its low yields and tendency to oxidise require careful vineyard and cellar management. Despite these challenges, Roussanne’s elegance and distinctive character make it one of the Rhône’s most prestigious and sought-after white grape varieties.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Clairette is one of the oldest white grape varieties in the south of France, with records of its cultivation dating back to the 16th century. Thought to have originated in the Mediterranean regions of Provence or the Rhône Valley, it is well suited to warm, dry conditions and has traditionally been used in the production of both still and sparkling wines.

In the vineyard, Clairette is vigorous and high-yielding, with large berries and loose bunches. It is relatively drought-resistant and copes well with poor, stony soils, making it a reliable variety in hot climates. However, it tends to ripen early and can lose acidity quickly, which requires careful timing of the harvest to preserve freshness and balance.

Clairette is widely planted in southern France, particularly in the Rhône Valley (including Châteauneuf-du-Pape), Provence and Languedoc. It is also found in small quantities in South Africa and Australia. The grape is used both as a blending component and, in some appellations, as a varietal wine.

The wines typically display light to medium body with aromas of apple, pear and white peach, often accompanied by herbal or floral notes and a slightly bitter, almond-like finish. While usually made in a fresh, youthful style, Clairette can also develop more honeyed, waxy notes with bottle age or when aged in oak.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.

Roussanne is a high-quality white grape variety native to France’s Rhône Valley, where it is a key component of both northern and southern Rhône white blends. It is most famously found in appellations such as Hermitage, Crozes-Hermitage, Saint-Joseph, and Châteauneuf-du-Pape, often blended with Marsanne or Grenache Blanc to create wines of depth and elegance. Outside France, Roussanne is also planted in California, Washington State, Australia, and parts of Italy.

Roussanne is prized for its distinctive aromatic profile and its ability to produce complex, age-worthy wines. It typically offers aromas of pear, peach, and honey, complemented by floral notes such as acacia and herbal hints like chamomile or fennel. As it ages, it develops nutty, toasty, and lanolin-like characteristics, gaining richness and complexity. On the palate, it is often medium- to full-bodied, with a silky texture and balanced acidity.

Viticulturally, Roussanne is notoriously challenging to grow. It is late-ripening, susceptible to mildew and rot, and sensitive to wind and drought. Its low yields and tendency to oxidise require careful vineyard and cellar management. Despite these challenges, Roussanne’s elegance and distinctive character make it one of the Rhône’s most prestigious and sought-after white grape varieties.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Clairette is one of the oldest white grape varieties in the south of France, with records of its cultivation dating back to the 16th century. Thought to have originated in the Mediterranean regions of Provence or the Rhône Valley, it is well suited to warm, dry conditions and has traditionally been used in the production of both still and sparkling wines.

In the vineyard, Clairette is vigorous and high-yielding, with large berries and loose bunches. It is relatively drought-resistant and copes well with poor, stony soils, making it a reliable variety in hot climates. However, it tends to ripen early and can lose acidity quickly, which requires careful timing of the harvest to preserve freshness and balance.

Clairette is widely planted in southern France, particularly in the Rhône Valley (including Châteauneuf-du-Pape), Provence and Languedoc. It is also found in small quantities in South Africa and Australia. The grape is used both as a blending component and, in some appellations, as a varietal wine.

The wines typically display light to medium body with aromas of apple, pear and white peach, often accompanied by herbal or floral notes and a slightly bitter, almond-like finish. While usually made in a fresh, youthful style, Clairette can also develop more honeyed, waxy notes with bottle age or when aged in oak.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.

Roussanne is a high-quality white grape variety native to France’s Rhône Valley, where it is a key component of both northern and southern Rhône white blends. It is most famously found in appellations such as Hermitage, Crozes-Hermitage, Saint-Joseph, and Châteauneuf-du-Pape, often blended with Marsanne or Grenache Blanc to create wines of depth and elegance. Outside France, Roussanne is also planted in California, Washington State, Australia, and parts of Italy.

Roussanne is prized for its distinctive aromatic profile and its ability to produce complex, age-worthy wines. It typically offers aromas of pear, peach, and honey, complemented by floral notes such as acacia and herbal hints like chamomile or fennel. As it ages, it develops nutty, toasty, and lanolin-like characteristics, gaining richness and complexity. On the palate, it is often medium- to full-bodied, with a silky texture and balanced acidity.

Viticulturally, Roussanne is notoriously challenging to grow. It is late-ripening, susceptible to mildew and rot, and sensitive to wind and drought. Its low yields and tendency to oxidise require careful vineyard and cellar management. Despite these challenges, Roussanne’s elegance and distinctive character make it one of the Rhône’s most prestigious and sought-after white grape varieties.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Clairette is one of the oldest white grape varieties in the south of France, with records of its cultivation dating back to the 16th century. Thought to have originated in the Mediterranean regions of Provence or the Rhône Valley, it is well suited to warm, dry conditions and has traditionally been used in the production of both still and sparkling wines.

In the vineyard, Clairette is vigorous and high-yielding, with large berries and loose bunches. It is relatively drought-resistant and copes well with poor, stony soils, making it a reliable variety in hot climates. However, it tends to ripen early and can lose acidity quickly, which requires careful timing of the harvest to preserve freshness and balance.

Clairette is widely planted in southern France, particularly in the Rhône Valley (including Châteauneuf-du-Pape), Provence and Languedoc. It is also found in small quantities in South Africa and Australia. The grape is used both as a blending component and, in some appellations, as a varietal wine.

The wines typically display light to medium body with aromas of apple, pear and white peach, often accompanied by herbal or floral notes and a slightly bitter, almond-like finish. While usually made in a fresh, youthful style, Clairette can also develop more honeyed, waxy notes with bottle age or when aged in oak.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.

Roussanne is a high-quality white grape variety native to France’s Rhône Valley, where it is a key component of both northern and southern Rhône white blends. It is most famously found in appellations such as Hermitage, Crozes-Hermitage, Saint-Joseph, and Châteauneuf-du-Pape, often blended with Marsanne or Grenache Blanc to create wines of depth and elegance. Outside France, Roussanne is also planted in California, Washington State, Australia, and parts of Italy.

Roussanne is prized for its distinctive aromatic profile and its ability to produce complex, age-worthy wines. It typically offers aromas of pear, peach, and honey, complemented by floral notes such as acacia and herbal hints like chamomile or fennel. As it ages, it develops nutty, toasty, and lanolin-like characteristics, gaining richness and complexity. On the palate, it is often medium- to full-bodied, with a silky texture and balanced acidity.

Viticulturally, Roussanne is notoriously challenging to grow. It is late-ripening, susceptible to mildew and rot, and sensitive to wind and drought. Its low yields and tendency to oxidise require careful vineyard and cellar management. Despite these challenges, Roussanne’s elegance and distinctive character make it one of the Rhône’s most prestigious and sought-after white grape varieties.