Château de Beaucastel Châteauneuf-du-Pape Rouge is a full-bodied, elegant vintage with a magnificent deep ruby-red color. It offers a rich and complex nose, with aromas of fresh fruit and spices. Its palate features very fine tannins, gourmet aromas of fresh red fruit, currants and spices, all leading to a harmonious finish with great length and ample aging potential.

About the Producer

The 16th century Château de Beaucastel was acquired by the Perrin family in the early 1900s. With a global following for their benchmark Châteauneuf-du-Pape, the wines at this historic property are consistently among the finest in the region.

Château de Beaucastel’s vineyards surround the estate, which is near the town of Courthézon in the north-east of the appellation. A quarter of Beaucastel’s 100 hectares lie just beyond the appellation’s boundary and the fruit from the vines grown here makes up their excellent Côtes-du-Rhône: ‘Coudoulet de Beaucastel’. Its white counterpart, the Coudoulet Côtes-du-Rhône Blanc, comes from a three hectare parcel within this vineyard. In addition to prime vineyard holdings, the Perrin family are pioneers of sustainable farming, having converted to organic viticulture as early as 1950 and having farmed biodynamically since 1974.

Vineyard and Winery

Château de Beaucastel owns 110 hectares of vineyards in the north of the Châteauneuf-du-Pape appellation, where they grow all 13 grape varieties authorised by the appellation rules. The vines are farmed organically and are on average 50-years-old. They are planted on pudding stone soils, which are traditional to the Southern Rhône. These stones retain heat from the day and keep the vines warm at night, helping to ripen the grapes. The sub-soils are made up of sand, clay and limestone.

Each grape variety was hand harvested and vinified separately. The Mourvedre and Syrah were vinified in oak barrels, while the others were vinified in traditional tiled cement tanks. At the end of malolactic fermentation, all varieties were blended and the wine aged in large oak casks (foudres) for 12 months before it was bottled.