Clos du Caillou has belonged to the Pouizin family since 1956, when they took over this property on the sandy plains of Courthézon, one of the warmest and most distinctive corners of Châteauneuf-du-Pape. The estate farms 44 hectares of Côtes du Rhône alongside 9 hectares within the Châteauneuf-du-Pape appellation itself, much of it planted on the pale, crumbly local sandstone known as "safres." The domaine moved toward organic farming as early as 2000, earned formal organic certification in 2010, and has layered in biodynamic practices since 2007, working the soil by hand, plowing without herbicides, and relying on compost and horn-manure preparations to keep the vineyard alive and self-sustaining.

Les Safres Blanc comes from the Les Bédines parcel, where sandy topsoil sits over the same safres bedrock that gives the wine its name, a combination that keeps the vines cool and the fruit bright even in a hot vintage. The 2024 is a blend of 40% Grenache Blanc, 30% Roussanne, and 30% Clairette, with the Grenache Blanc and Roussanne picked by hand on September 13th and the later-ripening Clairette brought in on September 28th. Grapes are sorted in the vineyard and again in the cellar, then pressed whole-bunch and cold-settled overnight before fermentation. The wine spends four months in oak, 20% in once-used barrels and 80% in barrels that have already seen five to seven vintages, so the wood frames the fruit without ever announcing itself. The result is a pale, golden-tinged white with real weight and cut, built for both immediate pleasure and a few years in the cellar.

Why You'll Love It

• A rich, textural Châteauneuf-du-Pape white that stays lifted and energetic rather than heavy, thanks to that sandy-safres terroir.
• Aromatics of quince, toasted almond, anise, and white flowers give way to a layered, savory nose that keeps evolving in the glass.
• On the palate, Madagascar vanilla, frangipane, and roasted Williams pear unfold over a structured, mineral-driven core.
• A long, persistent finish that reflects the barrel aging without tasting oaky or overworked.
• Built to drink well now but with the structure to reward several years of patience in the cellar.
• Versatile enough for a special dinner or a Sunday afternoon with something rich on the table.

How To Serve It

• Serve at 50-54°F, cool enough to keep the wine fresh but warm enough to let the almond and pear notes show.
• No decanting is required; a few minutes in the glass is plenty to open it up.
• Pour into a full-bodied white or Burgundy-style stem to give the aromatics room to develop.
• Try it with pan-seared scallops in brown butter, a wedge of Alpine Beaufort, or a veal chop finished with lemon and brown butter for a dish that matches the wine's richness.