Château de Beaucastel
Run by the Perrin family, Château de Beaucastel is one of the most important in the Chateauneuf-du-Pape appellation and was one of the first to practise organic viticulture – no herbicides, insecticides or any other chemical. It is now farmed according to bio-dynamic principles, using all 13 permitted grape varieties in its final blend with the Mourvèdre variety being the most important, often accounting for a third of the final blend. The vinification process is rather interesting in that when the grapes arrive at the winery, they are heated rapidly in order to extract colour and aroma, whilst also killing bacteria. This is known as “à chaud” and is not widely used. After maturation in large oak foudres the wine is bottled with a light fining but without filtration.
When mature, the wines of Château de Beaucastel are quite spellbinding. A true “wine experience”.
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.
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