Camille Cayran - Côtes du Rhône L'insouciante blanc 2024
91/100
Decanter
"Open without thinking twice!"
"An elegant and serious style with aromas of peach and stone fruit. Subtle, skillful, and fresh with a fine texture." (Silver Medal, Decanter World Wine Awards)
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Eye
Clear and bright color, golden with slight green highlights
Nose
Superb, very fruity nose
Mouth
Remarkable roundness, good intensity, floral notes of white flowers, slight acidity, freshness, and beautiful balance.
Serve
At 12-13°C
Drink before
2026
Food and wine pairings
Pairs perfectly with appetizers, asparagus, white sausage, scallop carpaccio, shrimp, mussels, grilled sea bream, filet mignon, dry goat cheese, Indian cuisine, etc.
Decanter
Wine rating (2025 guide) 91/100 Decanter World Wine Awards
Rated estate (2024 guide) Recommended
About wine:
An elegant and serious style with aromas of peach and stone fruit. Subtle, skillful, and fresh with a fine texture.
Guide Hachette des vins
Rated estate (2024 guide) Award-winning wines (This producer's wines are regularly awarded by the guide)
About the estate:
Founded in 1929, the Cairanne cooperative is a major player in the region with its two flagship brands, Camille Cayran for the traditional network and Victor Delauze for mass distribution. In 2020, it merged with the Cave de Sainte Cécile-les-Vignes to become Cave de Cairanne Camille & Cécilia. It now covers more than 1,100 hectares and is expanding its offering with an organic range.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated estate (2024 guide) Cooperative winery of the year (RVF Grand Prix cooperative winery of the year)
About the estate:
Founded in 1929 in the southern Rhône Valley, the Cairanne cooperative is a model of success. It represents 330 hectares, farmed by fifty-five cooperative members, producing 13,000 hectoliters of wine. In 2014, however, it was selling off its production to large retailers, with a debt of €8 million.
To get this old lady back on her feet, the winery hired Denis Crespo as director in 2015. With his intimate knowledge of vines and wine, he managed to convince the cooperative members that only quality pays off, by involving them more in the production of the wines. The grapes are harvested when ripe and the vines are now worked on a plot-by-plot basis. In the cellar, he revolutionized the winemaking process by using light sulfiting, with some vintages labeled as sulfur-free to improve the quality of the tannins.
His goal: to achieve better balance. Above all, he completely rethought the distribution channel, abandoning large retailers in favor of short supply chains, restaurants, and exports. The wines have made a huge leap in quality. We salute this collective effort, which has yielded significant results in terms of both wine quality and the sustainability of the winegrowers.
Jancis Robinson
Rated estate (2023 guide) Recommended
James Suckling
Rated estate (2024 guide) Recommended
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