Robert Parker 97
Another in a string of top vintages, Beaucastels 2018 Chteauneuf-du-Pape was produced from Grenache yields of only eight hectoliters per hectare (normal is about 28 hectoliters per hectare, according to Marc Perrin). The final blend I was shown is almost candied in its fruity intensity of raspberries and cherries, yet it has a potent underpinning of more savory elements, like tapenade, grilled meat and dried spices. Full-bodied, with fine, silky tannins, this shows tremendous length, reverberating with hints of crushed stone on the finish.-RP
This is a towering, muscular Beaucastel this year with more depth, intensity and black fruit, pushing towards blackcurrant. Its very dense and extremely concentrated in 2018, more than most but it has the energy and the vibrancy to thrust it front and forward ending with a saline finish. Grenache and Cinsault fermented in cement, Syrah and Mourvdre fermented in foudre.-DM
Deep ruby-red. Ripe dark berries, cherry liqueur and hints of garrigue, smoked meat and potpourri on the mineral-accented nose. Palate-staining black currant and cherry pie flavors show excellent clarity, chewy texture and a hint of spicecake that builds as the wine opens up. The energetic, impressively long finish repeats the floral and dark fruit notes, and youthfully chewy tannins add shape and solid closing grip.-VM
The first evidence of Chteau de Beaucastel as it exists today is in the sixteenth century. In 1909, Pierre Traminer bought the estate and then transferred it to his son-in-law Pierre Perrin, a scientist who further developed Beaucastel. His son, Jacques, continued his fathers efforts until 1978 and today, the torch is carried by Jacques sons, Jean-Pierre and Franois. They are joined by the fifth generation of PerrinsMarc, Pierre, Thomas, Ccile, Charles, Matthieu, and Csar.
The vineyards of Chteau de Beaucastel are located on historic land where each of the 13 approved grapes varietals of the Chteauneuf-du-Pape appellation are planted. The art of blending these 13 grapes has been passed down from one generation to the next. Beaucastel is, first of all, a family story, the story of Famille Perrin. Their main strength is being able to blend the talents of each family member to run the wine estate under common values: absolute respect for land and terroir; biodynamic culture as a philosophy of life; and the research of truth, balance, and elegance.-Winery Notes
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Among the prominent people in the town of Courthezon during the sixteenth century was the Beaucastel family. In 1549, "Noble Pierre de Beaucastel" bought "a barn with its land holdings, containing 25 saumées at Coudoulet". More than four centuries later, this remarkable domaine, known today at Château de Beaucastel, is producing what most people acknowledge to be the finest wines of Châteauneuf-du-Pape. In 1903, a young chemical engineer and mathematics professor named Pierre Perrin, together with his father-in-law, began to restore the domaine following the ravages of phylloxera. His son, Jacques Perrin, took over the domaine in 1953 and introduced many innovations such as improved grape varietals, integrated pest control, and a flash-heat exchanger. Today, the third and fourth generations of Perrins, François and Jean-Pierre and Jean-Pierre's sons Pierre, Marc and Thomas, continue in the tradition of their father and grandfather.