Châteauneuf-du-Pape 2017, Château de Beaucastel

BCAS245
A brilliant wine from this 131ha domaine which is one of the most important in the appellation and was one of the first to practise organic viticulture – no herbicides, insecticides or any other chemical. Château de Beaucastel is also famed for using all 13 permitted grape varieties in its final blend. Yields are low at 30hl/ha from vines that average 50 years old.
Type:
Vintage:
2017
Size:
75cl
Main Grape:
Grape Mix:
30% Mourvèdre, 30% Grenache, 40% other permitted varieties.
Style:
N/A
ABV:
14.5%
Region:
Country:
France
Sub Region:
Châteauneuf-du-Pape
Body:
Hearty, rustic and full flavoured
Drinking Window:
Drink from 2023 through to 2042
Closure Type:
Cork
£69.99
 

Château de Beaucastel

Beaucastel is situated on the east side of Châteauneuf near Courthézon. The Domaine is owned by François and Jean-Pierre Perrin and consists of 70 hectares made up of 30% Grenache, Syrah and Mourvèdre, with the rest being planted with the appellation’s ten other permitted grape varieties. In every way it sets itself apart from its local rivals; from an unusually low proportion of Grenache for today’s average Châteauneuf-du-Pape producer, to the unique thermo-vinification process involving a short intense burst of heat during fermentation in order to aid extraction of colour and flavour from the grapes while killing harmful bacteria. These elements, and the Perrin’s unwavering determination for perfection, result in one of the Rhône’s most complex and long lived wines.

Tasting Notes

This vintage has slightly less Grenache in the blend than usual (only 10%) given the challenging conditions for Grenache this vintage. The bouquet is very Mourvèdre dominated, blue fruits, crushed violets, charred meats, and a distinct minerality. Medium to full body, a layered, deep, concentrated mid-palate, ripe tannins and a beautiful finish.

Food Matches

Lovely with venison wellington with mashed potato, swede and parsnip.

Vinification

The grapes are destemmed and the 13 different grape varieties are vinified in traditional temperature controlled vats for 15 days, before ageing in oak barrels for 12 months.