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
"A massive, powerful wine, with serious amounts of extract and concentration, it slowly gives up gamey, complex (and heavenly) notes of blueberry, blackberry, blood, licorice, garrigue and smoke. This flows to a full-bodied, layered and brilliantly textured effort that conceals its tannic spine with tons of fruit. It should start to hit its prime at about age 10 and have two to three decades of longevity."98 points Robert Parker's Wine Advocate
Food Matches
Try with cassoulet of white beans with braised pork, sausage and duck confit.
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