Profile

Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 5 to 25 years from vintage.

vintage5 yrs25 yrs27 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

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

With cheese

Bleu du Vercors-Sassenage Our pick Châteauneuf-du-Pape reds are warm, ripe southern wines with plenty of alcohol and fruit. That ripeness reads almost sweet against the salt and blue veins of a mild, creamy Vercors-Sassenage, and the cheese's fat rounds off the wine's tannin.

How to serve Chateau de Beaucastel Chateauneuf-du-Pape Rouge

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1909Estate founded by Pierre Tramier; early plantings of all permitted Chateauneuf varieties
  2. 1950Perrin family acquires the estate
  3. 1978Jacques Perrin begins bottling estate wines under chateau name

Facts

Producer
Chateau de Beaucastel · visiting guide
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.

Tags

biodynamic biodynamic certified cellar worthy cinsault counoise dry field blend firm tannin full body grenache iconic medium acid mood contemplative mood elegant mourvedre occasion cellar occasion dinner party occasion special old vines old world organic pairs with aged cheese pairs with game pairs with red meat price premium still red syrah

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