The 2006 Chateauneuf du Pape Reserve le Clos du Caillou continues to play things pretty close to the vest, and it’s much more reserved and youthful than the exuberant Les Quartz. Coming from the sandy soils of the La Guigasse lieu-dit and a blend of 60% Grenache, 20% Mourvèdre and 20% Syrah, it’s destemmed, sees a long 40-day maceration and spent 18 months mostly in new demi-muids, with a small portion in concrete tanks. Black currants, blackberries, crushed rock-like minerality and graphite all emerge from this full-bodied, fresh, focused and elegant Chateauneuf du Pape. It certainly offers pleasure today, yet will continue evolving gracefully for another decade.