In the glass
Aroma: white peach, beeswax, lanolin, roasted almond, orange blossom
Palate: ripe apricot, honeysuckle, spice, creamy texture, saline finish
Roussanne-dominant white Chateauneuf with a lush, waxy texture, evolved aromas of beeswax and orchard fruit, and a mineral saline finish that ages magnificently.
What it pairs with
-
Bouillabaisse
Roussanne's rich texture and saffron-honey character mirrors the saffron-laden broth. -
Grilled sea bass with fennel
The wine's herbal anise notes echo the fennel; full body handles the fish's richness. -
Truffled risotto
Waxy Roussanne is a classic match for white truffle. -
Aged Brie or Camembert
Creamy texture and weight match well with soft-rind cheese.
How to serve Chateau de Beaucastel Chateauneuf-du-Pape Blanc
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- Pair with. Bouillabaisse, Grilled sea bass with fennel, Truffled risotto. Match the wine's structure to the dish's fat and salt.
History
The white Beaucastel is dominated by Roussanne, an unusual choice for the Rhone where Grenache Blanc typically leads. The Perrins ferment in a mix of old barrique and demi-muids, producing a wine that evolves dramatically over 10-20 years.
- 1960 — White Beaucastel begins as an estate wine; Roussanne-led blend
- 1986 — Roussanne Vieilles Vignes bottled separately for the first time
Facts
- Producer
- Chateau de Beaucastel
- Grapes
- Roussanne (80%), Grenache Blanc (10%), Clairette (5%), Bourboulenc (5%)
- Classification
- Chateauneuf-du-Pape AOC
- Oak
- Partial new oak barrique, remainder old 600L demi-muids
- ABV
- 14.0%
- Price
- EUR 70-100 at retail
- Drinking window
- 3-20 from vintage
- First vintage
- 1960
- Biodynamic
- Demeter Certified
- Organic
- ECOCERT
Frequently asked about Chateau de Beaucastel Chateauneuf-du-Pape Blanc
What does Chateau de Beaucastel Chateauneuf-du-Pape Blanc taste like?
On the nose, white peach, beeswax, lanolin, roasted almond, orange blossom. On the palate, ripe apricot, honeysuckle, spice, creamy texture, saline finish. Structurally full-bodied, low tannins, medium acidity with a long finish. Roussanne-dominant white Chateauneuf with a lush, waxy texture, evolved aromas of beeswax and orchard fruit, and a mineral saline finish that ages magnificently.
When should I drink Chateau de Beaucastel Chateauneuf-du-Pape Blanc?
Drink 3-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau de Beaucastel Chateauneuf-du-Pape Blanc?
Bouillabaisse is the canonical pairing. Other strong matches include Grilled sea bass with fennel and Truffled risotto. Roussanne's rich texture and saffron-honey character mirrors the saffron-laden broth.
What grapes are in Chateau de Beaucastel Chateauneuf-du-Pape Blanc?
The blend is Roussanne (80%), Grenache Blanc (10%), Clairette (5%), Bourboulenc (5%). The wine is classified as Chateauneuf-du-Pape AOC.