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Hommage à Jacques Perrin 2003, Château de Beaucastel

BCAS155
Hommage a Jacques Perrin is a different wine than the Beaucastel Chateauneuf du Pape. It is only produced in the best vintages, the debut vintage being 1989. It is produced using a much larger percentage of old vine Mourvedre, which can be up to 60% of the blend, depending on the vintage. Whilst the blend varies from year to year the rule of thumb is 60% Mourvedre, 20% old vine Grenache, 10% Counoise and 10% Syrah. The grapes are destemmed and the wine is aged in an average of 12 to 18 months in used, French oak barrels. The grapes are vinified separately as is the press wine.
Type:
Vintage:
2003
Size:
75cl
Main Grape:
Grape Mix:
Mourvèdre, Old Vine Grenache, Counoise, Syrah
Style:
N/A
ABV:
13.5%
Region:
Country:
France
Sub Region:
Châteauneuf-du-Pape
Body:
Hearty, rustic and full flavoured
Drinking Window:
Drink now through to 2025
Closure Type:
Cork
£285.00
 

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

Produced from an extremely hot vintage. This wine has a very aromatic bouquet with aromas of oak sap and black cherries. The palate is warm with flavours of leather, vanilla, coffee and that inimitable garrigue. Drinking well now.

Food Matches

Try with assoulet of white beans with braised pork, sausage and duck confit.

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