Wines Pomerol Château Caillias - 2003

Viniou Reviews

Château Caillias 2003 from Pomerol is an expressive red wine crafted predominantly from Merlot, the hallmark grape of the appellation, often blended with smaller proportions of Cabernet Franc and occasionally Cabernet Sauvignon. The 2003 vintage is renowned for the heatwave that swept across Europe, resulting in fully ripened fruit, moderate acidity, and plush tannins. On the nose, you can expect opulent aromas of ripe blackberries, damson, black cherries, and nuances of truffle, leather, and cocoa developing with bottle age. The palate is rich and velvety, with generous fruit concentration, rounded structure and a persistent, savoury finish—a testament to both the careful vinification and the superb terroir of Pomerol.

Pomerol, situated on the right bank of Bordeaux, is a prestigious but relatively small appellation, renowned for its gravel, clay, and iron-rich soils. These unique soil types, coupled with the temperate oceanic climate, give Merlot from this region its characteristic silkiness and depth. Unlike some of its more historic neighbours, Pomerol lacks grand châteaux but makes up for it with centuries-old winemaking traditions and a stellar reputation among connoisseurs.

To complement Château Caillias 2003, consider pairing with classic French cuisine that echoes the wine’s elegance and structure. Slow-cooked dishes like duck confit, roast lamb with rosemary, or beef filet with wild mushroom sauce will marry beautifully with its rich tannins and earthy undertones. Local Périgord dishes, such as truffled pâté or a hearty cassoulet, also make excellent partners, highlighting the wine’s depth and complexity.

For optimum enjoyment, decant the wine for at least an hour to allow the mature bouquet to fully express itself. Serve at a temperature of 16-18°C. This will enhance its aromatic profile and soften the tannins, showcasing all the finesse Pomerol has to offer.