Chateau Picque Caillou Blanc 2021

CHATEAU PICQUE CAILLOU BLANC 2021 
AOP Pessac-Léognan 

— Background —  
Château Picque Câillou was built in 1780 in what was then the countryside outside of 
Bordeaux, but has now become â part of the growing city of Bordeaux.  The illustrious 
Chateau Haut Brion is just â few hundred meters away (15 minute wâlk).  In fact, it is 
one of the few estates, along with its neighbors Haut Brion and Pape Clement, that have 
resisted the development urge and preserved their extraordinary terroir to make 
unforgettable wines.  The Pessâc-Leognân appellation, which was created in 1987, is 
reserved for the most exclusive estâtes in the well known Graves region. Isabelle and 
Pâulin Câlvet took over the management of the estate in 1995, and purchased it in 
1997. This dynamic family has brought â fresh burst of life to this property.  Since the 
initial involvement of the famous winemaker Denis Dubourdieu, his partner, Valerie 
Lâvigne took over as head consultant oenologist. Picque Câillou is now producing 
superb wines that win awards and accolades every year. 
— Viticulture —  
• 80% Sauvignon Blanc and 20% Semillon. 
• 23 hectares; 20.5 hectares of red grape varieties and 2.7 hectares of white grape 
varieties. 
• Average vine age 25 years.  Density of 6,900 to 10,000 vines/hectare. 
• Soil and sub-soil: gravel and sandy gravel. The soil is made up of consecutive layers 
of gravel and pebble debris, most of it brought down from the Pyrenees mountains 
eons ago.   
• Addition of carefully dosed natural manure compost and â pruning system adapted 
to permit permanent research into the restriction of crop size as well as leaf
thinning and careful green harvest during July and August. 
• A recently completed drainage system prefects the naturally excellent filtration of 
sandy gravel soil. 
• Hâute Vâleur Environmental is the highest environmental certification for vineyards 
in France. It is based on biodiversity conservation, plant                      
strategy, management of fertilizer use and management of water. 
— Winemaking —  
• Hand picked. 
protection 
• Fermentation started in vats at low temperatures (15-18°C)then continued ând 
finished in 50% new barrels and 50% 1 year old barrels made of French oak. 
• Aged 8 months in barrels on fine lees, with frequent stirring up of the lees in oak 
barrels. 
• Very small production of Picque Câillou Blânc - only 4800 bottles produced per year 
(400 cases). 
92 Points. This has aromas of grapefruit, lemons, green apples and flint. Subtle 
nutmeg. Fresh and driven, with â medium body and plenty of tension. Mineral and 
fresh finish.