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Chateau de Beaucastel, Chateauneuf-du-Pape 2019


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    Grenache, Mourvedre, Counoise, Syrah

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Bricky garnet. Aromatic and invitingly complex and savoury but with a little more fruit sweetness than in the 2003. Fragrant with pepper and spice and still the evidence of red fruits. Some dried tomato and cigar box. Meaty sweetness in the mouth, spreads across the palate, still has firmly chewy tannins. Long finish. - Julia Harding (17.5)


(30% each of grenache and mourvedre and 10% each of counoise and syrah, with the balance spread across the other nine permitted varieties): Bright ruby. Perfumed, expressive aromas of red and dark berry preserves, smoky herbs and lavender, with a touch of licorice adding depth. Fleshy and supple in texture, offering intense black raspberry and bitter cherry flavors lifted by a spicy quality. Shows the richness of the vintage but carries no excess fat. The finish lingers with impressive tenacity and echoes the floral and smoke notes. Josh Raynolds Vinous (93)

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According to Marc Perrin, "the not-so secret benefit of Beaucastel's location in Chateauneuf is that the vineyard sits in the most northern sector of the appellation. This means that the north winds sweep down through the mountains and hit here first, which keeps the vineyards cool and stretches out the growing season." He added that in terms of temperature Beaucastel "is a lot like a vineyard much further north," so there is always good acidity to the grapes, even in a hot year.

The Perrin family of Châteauneuf-du-Pape are one of the Rhône Valley’s greatest vineyard owners. With over 200 hectares of top level, prime vineyards at their fingertips, they have the terroir and skill required to produce some of the region’s finest wines.

The estate traces its history back to a plot of Coudoulet vines bought by Pierre de Beaucastel in 1549. Tthe estate was transferred into the Perrin family in 1909 through marriage, where it remains firmly to this day. Despite being one of the old guards of the region, they are also one of the most progressive estates, They were one of the first converts to organic and biodynamic faming in Châteauneuf-du-Pape, which they adopted in 1950 and ’74 respectively

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