Chateau de Beaucastel Chateauneuf-du-Pape

Owner: Familia Perrin Soi: 30% Grenache, 30% Mourvedre, 15% Syrah, 10% Counoise, 10% Vaccarèse, Terret Noir, Muscardin, Clairette, Picpoul, Picardan, Bourboulenc, Roussanne, 5% Cinsault – hand-picked grapes Color: intense ruby ​​red Bouquet: very fresh, complex and refined, with floral scent, of violets and chocolate Taste: round, with superb acidity and balance, aromas of ripe black fruit (blackberries, blueberries), smoky earth, bush and violets, soft tannins, a lovely minerality and long end Culinary combinations: red meat, game, truffles, mushrooms, cheese Serving temperature 15 ° C Optimal period of consumption: 2019-2040 Each variety is harvested separately. Reductive grapes (Mourvèdre, Syrah) are fermented in wooden barrels, and oxidative grapes (all other varieties) ferment in enameled concrete tanks. The varieties are assembled after malolactic fermentation, after which the wine is matured for 12 months in oak buds. n18.5 Bettane Points & Dessauve 18 Points Jancis Robinson Château de Beaucastel is one of the best known producers of Rhône and France. Attested for the first time in 1549, the estate today produces the finest wines from Châteauneuf-du-Pape. Today’s fame is due to the chemical engineer and mathematics teacher Pierre Perrin, who bought it in 1903 and, together with his father-in-law, restored it after the phylloxera disaster. His son, Jacques Perrin, took over the vineyard in 1953 and modernized it. Today, it is run by François and Jean-Pierre Perrin who, together with their children, continue the tradition of their ancestors and take care of their vineyards with the utmost care, in full respect of the land and terroir – biodynamic viticulture (zero pesticides and chemical fertilizers) .