Chateau de Beaucastel Chateauneuf du Pape 2006
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This is a red wine imageChateau de Beaucastel Chateauneuf du Pape 2006

 
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Wine Spectator 95
Powerful, with a round, almost creamy core of blackberry and raspberry fruit all layered with cocoa, sweet toast, mesquite and fig paste. Long and rich through the finish. Still quite primal, with lots in reserve. Best from 2010 through 2030.-WS

Wine Advocate 95
As I stated last year, there is no Hommage a Jacques Perrin in 2006, but Beaucastels 2006 Chateauneuf du Pape is performing even better from bottle than it did last year. Its ... read more
This is a red wine
Item ID: #41508
Size: 750mL (wine)
Closure: Cork
Alcohol by vol: 14.5%

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Item Description

Wine Spectator 95
Powerful, with a round, almost creamy core of blackberry and raspberry fruit all layered with cocoa, sweet toast, mesquite and fig paste. Long and rich through the finish. Still quite primal, with lots in reserve. Best from 2010 through 2030.-WS

Wine Advocate 95
As I stated last year, there is no Hommage a Jacques Perrin in 2006, but Beaucastels 2006 Chateauneuf du Pape is performing even better from bottle than it did last year. Its dense plum/ruby/purple color is followed by a big, sweet perfume of black truffles, camphor, earth, incense, new saddle leather, and loads of peppery, blackberry, and herb-infused, meaty, black cherry fruit. Deep, full-bodied, and dense, with sweet tannin, this explosively rich Chateauneuf is a stronger effort than the 2005, 2004, or 2003. Anticipated maturity: 2012-2028.-WA

Jeb Dunnuck 94
A fantastic wine, the 2006 Chteau de Beaucastel Chteauneuf-du-Pape fleshes out with air and displays deep, earthy aromatics of dark fruit, roasted meat, graphite, mushroom and old wood. In the mouth, the wine displays a medium to full bodied, structured personality to go with a fantastic texture, concentrated fruit and a long finish. If drinking anytime soon this needs plenty of air.-JD

The thirteen grape varieties of the Chteauneuf-du-Pape appellation with a strong percentage of Mourvdre and Grenache (30 each), Syrah 10, Counoise 10 Cinsault 5 and the rest divided up amongst the remaining grape varieties: Vaccarse, Terret noir, Muscardin, Picpoul, Picardan, Bourboulenc, Roussanne.
The Grenache and the Cinsault give the wine its color, intensity and softness. The Mourvdre, Syrah, Muscardin and Vaccarse give the wine its renowned ageing potential and dark, classic character. The Counoise, Picpoul and other varieties provide freshness, fragrance and aromatic quality.-Winemaker Notes

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

Chateau de Beaucastel

View all from Chateau de Beaucastel
Chateau de BeaucastelAmong 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.

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