The grapes to produce Châteauneuf-du-Pape “Les Cailloux” Domaine André Brunel were partially destemmed, crushed and pressed. Extraction was kept to a minimum to avoid an overly tannic wine. The alcoholic fermentation of Châteauneuf-du-Pape “Les Cailloux” Domaine André Brunel was started by introducing selected yeasts and took place in temperature controlled concrete vats at 28-32°C. During fermentation, daily pumping over took place. The Grenache and Mourvèdre were vinified and aged in concrete vats for 18 months. The Syrah was aged for 18 months in barriques of first and second use, with the objective of not imparting oaky aromas, but rather to soften the tannins of the Syrah while young. Final blending took place six months prior to bottling.
The grapes come from multiple plots, each with its own characteristics giving this wine its incredible complexity: Bois de la Ville and Les Serres have a deficient and filtering gravel bed allowing the perfect drainage of water, resulting in a very concentrated juice. Farguerol and Cansaud have red and blue clays which boast an extremely rich aromatic property. Finally Cabrières and Revès whose chalky-like limestone brings the overall structure and a long finish to the resulting blend. The countless round pebbles ‘les cailloux’ in French, in the vineyard give the wines its name. The vineyard is farmed using sustainable methods, without the use of herbicides or pesticides. All the varieties are ‘gobelet’ trained, with the exception of the Syrah which is trained vertically.
André Brunel’s family first settled in Châteauneuf du Pape in the 18th century. They own 22 hectares in Châteauneuf du Pape and 40 hectares in the Côtes du Rhône. André Brunel’s skills have earned him worldwide recognition for the intensity and concentration of his wines, combining modern technical expertise with the traditional power of the region. His son Fabrice has now joined the company to continue the family tradition.