Coudoulet de Beaucastel Cotes du Rhone

In the glass

Aroma: dark cherry, iron, garrigue, pepper, dried herbs

Palate: plum, tobacco, mineral iron, medium-firm tannins, long herbal finish

The CDR from the Beaucastel estate, produced from a parcel just outside the Chateauneuf appellation boundary; it shares the estate's biodynamic farming, Mourvedre content, and old-foudre ageing in a more accessible format.

What it pairs with

• Lamb cassoulet
  Mourvedre-accented Coudoulet is a natural match for slow-braised lamb and bean stew.
• Grilled entrecote
  Full-bodied with good tannins; a reliable CDR for grilled beef.
• Cassoulet Toulousain
  Iron and herb notes complement the duck and pork of this Languedoc classic.

How to serve Coudoulet de Beaucastel Cotes du Rhone

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. Lamb cassoulet, Grilled entrecote, Cassoulet Toulousain. Match the wine's structure to the dish's fat and salt.

History

Coudoulet de Beaucastel is produced from a parcel called Coudoulet de Beaucastel, located directly outside the Chateauneuf-du-Pape appellation boundary but farmed identically to the Beaucastel estate. First produced in 1974, it sits at the Cotes du Rhone AOC tier.

1. 1974: Coudoulet de Beaucastel first produced from the parcel outside the CdP boundary

Facts

Producer

Chateau de Beaucastel · visiting guide

Grapes

Mourvedre (30%), Grenache (30%), Syrah (20%), Cinsault (20%)

Classification

Cotes du Rhone AOC

Oak

Old foudres; no new oak; biodynamic

ABV

13.5%

Price

EUR 18-28 at retail

Drinking window

2-8 from vintage

First vintage

1974

Biodynamic

Demeter Certified

Organic

ECOCERT

Frequently asked about Coudoulet de Beaucastel Cotes du Rhone

Tags