Château de Beaucastel
Château de Beaucastel is located five kilometres south-east of Orange at the northern limit of the Châteauneuf du Pape appellation. The Beaucastel family were living in Courthezon by the middle of the sixteenth century.In 1549 "Noble Pierre de Beaucastel" bought "a barn with its plot of land extending to 52 saumées at Coudoulet".
Later, the manor house that we know today was built here and you can still see the arms of the Beaucastel family sculpted in stone in one of walls of the drawingroom.
The Beaucastels were among the more notable families of this little town and in 1687 Pierre de Beaucastel, in recognition of his conversion to Catholicism after the revocation of the Edict of Nantes, was appointed "Capitaine de la ville de Courthezon" by Louis XIV. The letter from Louis XIV, also signed by Colbert, to Pierre de Beaucastel is still in our possession. Two centuries later at the time of the phylloxera, the owner of Beaucastel was Elie Dussaud, a companion of Ferdinand de Lesseps who built the Suez Canal. In 1909 Pierre Tramier bought the property and Beaucastel then passed to his son-in-law, Pierre Perrin, a scientist who considerably increased the vineyard holding. His efforts were continued by Jacques Perrin until 1978 ...
Today the torch is carried by Jean Pierre and François, sons of Jacques. But Marc, Pierre, Thomas and Matthieu, who represent the fifth generation, are ready to pursue this fabulous family history.
Beaucastel Red
The result of all the efforts and innovations of three generations of the Perrin family is evident when one has the pleasure of tasting a good vintage of Château de Beaucastel at its peak. If one word could describe the red wines of Beaucastel it would be "pure" : because these wines are the natural expression of the place and the grapes from which they come.
In this case the vineyard is a patchwork of the 13 permitted grape varieties It covers 70 hectares in all. The soil is the same porous, aerated blanket of Alpine diluvium ( with rounded stones ) over a base of Miocene marine limestone that exists elsewhere on the estate. The vines are on average 50 years old and yields are never more than 30 hectolitres per hectare and often much less. This is a vibrant and healthy vineyard due to years of organic cultivation.
The red wine of Beaucastel, as is the Coudoulet de Beaucastel, is structured, intense yet lean, partially thanks to the large percentage of Mourvedre - about 30% - in the final blend. Its austere tannic backbone and resistance to oxidation help Beaucastel age gracefully. Grenache ( 30% ) contributes a warming sensation of ripe fruit and a velvety feeling in the mouth. Syrah at 10%, and Muscardin and Vaccarese with around 5% each, add colour and spicy aromas while increasing the wines ageing potential. 5% of Cinsault is added for softness and its special bouquet.
The remainder is made up of small quantities of the seven other varieties allowed in Châteauneuf du Pape. They add that extra note of graceful complexity which make Château de Beaucastel such an extraordinary wine. Once the flash heating method has been accomplished, Beaucastel Rouge follows a more or less classic vinification. Most of the varieties are fermented separately until the malo-lactic fermentation is completed, at which point they are blended after comprehensive tastings.
The young wine then matures in large oak barrels of 40 hl /1000 gal. for about 12 months. Fining is carried out with egg whites, and then the wine is bottled and left to age one more year in Beaucastel’s cellars before being offered for sale.
The Grenache and the Cinsault give the wine its colour, intensity and softness. The Mourvèdre, Syrah, Muscardin and Vaccarèse give the wine its renowned ageing potential and dark, classic character. The Counoise, Picpoul and other varieties provide freshness, fragrance and aromatic quality. 
Beaucastel white
The white wines of Château de Beaucastel are amongst the finest expressions of Roussanne grapes grown in a warm climate. The two cuvees have a lot in common but show different personalities : the standard bottling, made from 80% Roussanne and 20% Grenache Blanc, whose vines are between 10 and 40 years old, and a small quantity of the “Vieilles Vignes” cuvee, produced entirely from Roussanne vines of at least 65 years of age.
When the right moment has been determined, the grapes are harvested by hand and taken quickly to the winery in small baskets. A second hand sorting is done upon arrival to cull any unripe or damaged grapes. After a light pneumatic pressing, the must is allowed to clarify overnight. Thirty percent of the wine is fermented in barrels and the remainder in temperature controlled stainless steel vats. Once the malo-lactic fermentation is completed, half of the new wine matures in small oak barrels and half in vats for about eight months. The Vieilles Vignes cuvée is kept in oak for a longer period.
Hommage
The Château de Beaucastel Hommage à Jacques Perrin from those years was made mostly from very old Mourvedre vines yielding tiny quantities of intensely ripe, concentrated fruit. Those fortunate enough to have tasted this never forget it. Truly a "grand vin".
The wine was deep black-ruby colour. Profound aromas of black cherry, cassis, spice, leather and game, with an almost medicinal aspect. Very sweet entry, then firm and closed, almost too hard on the palate today. Extremely concentrated on the finish.
A wine to be kept for your retirement.
Roussanne Vieilles Vignes
100% Roussanne, hand-picked and collected in baskets, grapes sorted, pneumatic pressing and clarification of the must. Fermentation takes place 50% in barrels and 50% in stainless steel vats. Pale yellow in colour, acacia flowers and honey. The palate was very rich, honeyed.
Its a wine of exceptional complexity and balance, it should approach its peak in five to six years.
Coudoulet de Beaucastel Red
Coudoulet, as Beaucastel, owes its ability to age to the high proportion of Mourvedre - about 30% - that makes up the final cuvée. This provides a tannic backbone and resistance to oxidation that ensures long life. In addition, Mourvedre introduces aromas of leather, tobacco, and spice to the blend. One should note also that the Beaucastel and Coudoulet vineyards are at the northern limit for growing Mourvedre, and it is well known that the best expressions of any varietal come from the cooler parts of their growing areas.
The other main variety, Grenache, gives Coudoulet the rounded fullness and intense fruit that is typical of Côtes du Rhône. Syrah and Cinsault represent about 20% each and bring tannins and aromatic complexity to Coudoulet. Colour was bright and lively, with great depth. Red fruits with the palate of luscious, with hints of thyme.
Coudoulet White
30% Marsanne, 30% Viognier, 30% Bourboulenc and 10% Clairette, which were hand picked grapes and collected in baskets prior to sorting, pneumatic pressing and clarification of the must, fermentation partially in oak barrels and partially in steel tanks. With a eight months maturing in barrels and steel tanks, before blending and bottling, without cold stabilisation. Having a pale yellow colour with peaches and honey. The palate was rounded and rich, full bodied wine with a balanced freshness and floral notes.
Thanks
Wingcent
Singapore
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