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Image of grape picking at Chateau de Beaucastel

Château de Beaucastel 

Château de Beaucastel can be traced back as early as the 16th century when Pierre de Beaucastel purchased a barn with a plot of land at Coudoulet, where he built his manor. Wine was made here until phylloxera hit the region during the 19th century.  In 1909 the Château was bought by Pierre Tramier who began replanting vines. The Château was handed down to Tramier’s Son-in-Law Pierre Perrin who expanded and raised Beaucastel’s profile considerably. Jacques Perrin took over from his father and managed the Chateau until 1978. 

Today Beaucastel is ran by the 5th generation of the Perrin family. 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, the research of truth, balance and elegance. 

 

Image of Chateau de Beaucastel vineyard

The Vineyard

Château de Beaucastel covers 130 hectares but only 100 hectares are planted, with ¾ in Appellation d'origine contrôlée Châteauneuf-du-Pape and ¼ in Appellation d'origine contrôlée Côtes du Rhône. The remaining 30 hectares are farmed with rotated crops to prepare new vineyard plantings: every year, one or two hectares are ploughed up and the equivalent area is replanted on land unplanted for at least ten years.

The meso-climate plays an important role with a low rainfall, beautiful sunshine and spectacular temperature differences.

Châteauneuf du Pape vineyards are framed by their unique soils; marked with diluvial alpine soils known as galets which are large, rolled pebbles.  Galets retain and radiate heat to the vines. The Mistral wind that blows through the vineyards serves to dry and clean the vines.

The Cellar 

One of the few Châteauneuf-du-Pape producers to use all 13 varietals of which all vinified separately. After total de-stemming, the harvest is vinified in traditional temperature-controlled vats for 15 days, before aging in oak barrels.

At Beaucastel they believe that each grape plays an integral role in crafting this unique and ‘unmatched’ style. They claim grenache and cinsault ‘bring warmth colour and roundness’, Mourvèdre, Syrah, muscardin and vaccarese provide ‘structure’ while counoise and picpoul bring body freshness and particular aromas.’

Blending is a meticulous process with every barrel tasted. It is a family affair; each member sits around the table to confer and reach an agreement on the final assemblage. The wine then spends one year in oak, it remains at the Chateau for a further year after bottling. 

 

Image of Chateau de Beaucastel winery

 

Browse the Château de Beaucastel Range →

 

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