1998 Le Clos du Caillou Châteauneuf-du-Pape Reserve le Clos du Caillou
Community Tasting Note
Loren Sonkin wrote:
93 Points
Wednesday, March 28, 2018 - 2015 Chateauneuf du Papes (Lou's): Jeff opened this after the tasting. Ruby/purple in color. This smells like it should. Some cherries, macerated cherries and barnyard. It hit me that this is what was missing from all the 2015's. Love that earthiness. Does it develop? I doubt it. Anyway, on the palate, this is very nice with layers of black cherry fruit and damp earth. Tannins are resolved. It seems to be at peak or slightly past but drinking quite well. 20 years from vintage with plenty of life left it all one can ask. Thanks Jeff for the treat.
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2 people found this helpful, do you? Yes - No / Report Issue (4,167 views)
2 people found this helpful, do you? Yes - No / Report Issue (4,167 views)
Comment posted by Bordeaux_Jon:
10/11/2018 2:02:00 AM - I do think Barnyard increases over time as the Brett bacteria grow in bottle.
Comment posted by Loren Sonkin:
10/11/2018 4:40:00 AM - Yes and no. Brett is a yeast, so depending on storage temps the rate of increase varies. In general though, yes.
Comment posted by Bordeaux_Jon:
10/14/2018 3:23:00 PM - Yes, you are correct. I've noticed that bottles stored at higher than optimal temperatures, such as 65F seem to have higher rates of Brett than expected after 10-20 years of storage.