In the glass
Aroma: garrigue, black cherry, leather, iron, herbs de Provence
Palate: dark plum, tobacco, roasted herbs, dried fig, earthy minerality
A structured Mourvedre-led Chateauneuf with deep garnet colour, garrigue and leather on the nose, plush fruit on the palate and a firm, mineral finish.
What it pairs with
-
Leg of lamb with rosemary and garlic
Mourvedre's iron-and-herb profile is a classic match for roasted lamb. -
Roasted wild boar
Gamey, rich meat needs the wine's tannic grip and earthy depth. -
Aged Comtom or Tome de Chevre
Firm tannins and high ABV cut through fatty aged cheese. -
Daube Provencale
The wine's garrigue notes echo the olive and herbal braise.
How to serve Chateau de Beaucastel Chateauneuf-du-Pape Rouge
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Leg of lamb with rosemary and garlic, Roasted wild boar, Aged Comtom or Tome de Chevre. Match the wine's structure to the dish's fat and salt.
History
Pierre Tramier planted the estate in 1909; the Perrin family acquired it in 1950. Beaucastel is the only Chateauneuf estate to cultivate all 13 permitted grape varieties. The unusually high Mourvedre content distinguishes the wine from Grenache-dominant peers.
- 1909 — Estate founded by Pierre Tramier; early plantings of all permitted Chateauneuf varieties
- 1950 — Perrin family acquires the estate
- 1978 — Jacques Perrin begins bottling estate wines under chateau name
Facts
- Producer
- Chateau de Beaucastel
- Grapes
- Grenache (30%), Mourvedre (30%), Syrah (10%), Counoise (10%), Cinsault (5%)
- Classification
- Chateauneuf-du-Pape AOC
- Oak
- 18 months in large French oak foudres
- ABV
- 14.5%
- Price
- EUR 60-90 at retail
- Drinking window
- 5-25 from vintage
- First vintage
- 1909
- Biodynamic
- Demeter Certified
- Organic
- ECOCERT
Frequently asked about Chateau de Beaucastel Chateauneuf-du-Pape Rouge
What does Chateau de Beaucastel Chateauneuf-du-Pape Rouge taste like?
On the nose, garrigue, black cherry, leather, iron, herbs de Provence. On the palate, dark plum, tobacco, roasted herbs, dried fig, earthy minerality. Structurally full-bodied, firm tannins, medium acidity with a long finish. A structured Mourvedre-led Chateauneuf with deep garnet colour, garrigue and leather on the nose, plush fruit on the palate and a firm, mineral finish.
When should I drink Chateau de Beaucastel Chateauneuf-du-Pape Rouge?
Drink 5-25 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 Rouge?
Leg of lamb with rosemary and garlic is the canonical pairing. Other strong matches include Roasted wild boar and Aged Comtom or Tome de Chevre. Mourvedre's iron-and-herb profile is a classic match for roasted lamb.
What grapes are in Chateau de Beaucastel Chateauneuf-du-Pape Rouge?
The blend is Grenache (30%), Mourvedre (30%), Syrah (10%), Counoise (10%), Cinsault (5%). The wine is classified as Chateauneuf-du-Pape AOC.