Château de Beaucastel 2023

Characteristics and tasting advice for Château de Beaucastel 2023

Serving

For optimal tasting, serve at around 15°C, with prior decanting.

The refinement and aromatic framework of a red wine from the Rhône Valley

The estate

Established in the 16th century, Château de Beaucastel was taken over in the early 20th century by Pierre Tramier. His son-in-law, Pierre Perrin, gave it new momentum, while Jacques Perrin extended its reputation far beyond national borders. Today, Jacques Perrin’s sons and grandsons perpetuate the demand for excellence of this family estate, among the most prestigious in the Rhône Valley.

The vineyard

Château de Beaucastel tends a contiguous 110-hectare vineyard, in the northern part of the Châteauneuf-du-Pape appellation. Converted to organic farming since the 1960s, the vines grow on soils of surface galets roulés (rounded pebbles), with layers of clay, sand, and limestone deeper down.

Seventy hectares are dedicated to producing this cuvée.

The vintage

After a dry winter and a wet but breezy spring that preserved vine health, the dry and relatively cool summer in the Rhône Valley favored harmonious ripening, despite a heat spike in mid-August that brought maturity to a close. Harvesting, from August 24 (whites) to September 5, took place under ideal conditions. The rather short macerations allowed for fine extraction. The first tastings reveal wines with great potential and remarkable freshness.

Vinification and aging

Hand harvesting, followed by fermentation in truncated wooden vats (for Syrah and Mourvèdre) and in traditional concrete and glazed stoneware tanks for the other varieties. Blending takes place after malolactic fermentation. Aged in oak foudres for one year.

Grape varieties

Grenache (30%), Mourvèdre (30%), Syrah (15%), Counoise (10%), Vaccarèse, Terret Noir, Muscardin, Clairette, Picpoul, Picardan, Bourboulenc, Roussanne (10%), Cinsault (5%).