The result of all the efforts and innovations of three generations of
the Perrin family is evident when one has the pleasure of tasting a
good vintage of Château de Beaucastel at its peak. If one word could
describe the red wines of Beaucastel it would be "pure": because these
wines are the natural expression of the place and the grapes from which
they come.
In
this case the vineyard is a patchwork of the 13 permitted grape
varieties It covers 70 hectares in all. The soil is the same porous,
aerated blanket of Alpine diluvium (with rounded stones) over a base of
Miocene marine limestone that exists elsewhere on the estate. The vines
are on average 50 years old and yields are never more than 30
hectolitres per hectare and often much less. This is a vibrant and
healthy vineyard due to years of organic cultivation.
The
red wine of Beaucastel, as is the Coudoulet de Beaucastel, is
structured, intense yet lean, partially thanks to the large percentage
of Mourvedre - about 30% - in the final blend. Its austere tannic
backbone and resistance to oxidation help Beaucastel age gracefully.
Grenache (30%) contributes a warming sensation of ripe fruit and a
velvety feeling in the mouth. Syrah at 10%, and Muscardin and Vaccarese
with around 5% each, add colour and spicy aromas while increasing the
wines ageing potential. 5% of Cinsault is added for softness and its
special bouquet. The remainder is made up of small quantities of the
seven other varieties allowed in Châteauneuf du Pape. They add that
extra note of graceful complexity which make Château de Beaucastel such
an extraordinary wine. Once the flash heating method, as described on
the first page of the brochure, has been accomplished, Beaucastel Rouge
follows a more or less classic vinification. Most of the varieties are
fermented separately until the malo-lactic fermentation is completed,
at which point they are blended after comprehensive tastings.
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