Some would argue that Beaucastel needs no introduction, but this website aims to cater for both knowledgeable wine-lovers and beginners, and so I will continue. Beaucastel is regarded by many as one of the top estates, if not the top estate, of Chateauneuf du Pape, in the Southern Rhône Valley. And yet it is atypical for the appellation. Of all the estates in the region, Beaucastel is one of only three to plant and vinify all thirteen grape varieties permitted under Chateauneuf du Pape appellation regulations.
Whereas others focus on Grenache, with a mixture of other varieties, Beaucastel uses a high proportion of Mourvèdre, matching the contribution from Grenache in the final blend. Beaucastel also often receives criticism for the influence of Brettanomyces, a yeast that is present throughout the vineyard and winery, and may impart animalistic, organic elements to the aromas and flavours of the wine, which some may find unpleasant. This is a contentious issue, because some attribute these aromas to the high proportion of Mourvèdre used.
As if this were not enough, the Perrin brothers, who run Beaucastel, also subject the must to heat on entry to the winery. This is purportedly to prevent oxidation, improve extraction of anthrocyanins from the grape skins, which impart colour and flavour, slows fermentation and avoids the use of sulphur. The practice has plenty of detractors, who recognise that this manipulation in the winery is out of keeping with, firstly, practice elsewhere in the Chateauneuf du Pape and the Rhône Valley as a whole and, secondly, with the concept that great wine is the result of careful vineyard management and minimal intervention in the vineyard. Despite these concerns, with which I concur, the process does not seem to prevent the Perrin brothers regularly creating, in my opinion, one of the top wines of appellation.
The Perrin brothers harvest and vinify the thirteen varieties separately. Only the Syrah sees some new oak, the rest being stored in old foudres in the Beaucastel cellars, until the different components are blended in the Spring following the harvest. The bottling occurs in a single phase, a relatively recent phenomenon in the Rhône Valley, where in the past many producers would have had two or even three bottlings, effectively producing two or three different cuvées from the same vintage - although there would be no clue to this on the label. The grand vin is named Chateau de Beaucastelof which ten different vintages are tasted here. In my opinion this is the most significant wine produced by this estate, despite production running to perhaps 25000 cases per year.
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