Robert Parker (94)
As usual, the 2023 Chateauneuf du Pape from Château de Beaucastel was matured in foudres. Wafting from the glass with aromas of pepper, garrigue, dark berries and flowers, it’s medium- to full-bodied, round and sappy, with a layered core of fruit and a dense, precise mid-palate framed by velvety tannins, concluding with a firmer, gently spicy finish.
Jancis Robinson (17.50)
Component parts and their approximate percentages of the final blend follow, though the blend is not yet finalised.
Sample 1: Terret Noir, Muscardin and Vaccarèse (5–10% of the blend)
Supple, rounded and ripe with succulent sweet tannins. Attractive, will give roundness.
Sample 2: Cinsault (5–10% of the blend)
Lovely fine tannins and a waxiness, tight and lovely length.
Sample 3: Counoise (10% of the blend, 50% whole bunch)
Round, supple Counoise is the last grape variety to be harvested – has real poise, elegance and finesse, super-fine tannins.
Sample 4: Grenache (30% of the blend)
Brooding, deep and wild palate with real structure and density. The tannins again are very fine and layered, taut and long finish.
Sample 5: Syrah (5–10% of the blend)
Wild and spiced nose. The palate has notes of baked earth, spice and leather. Something funky here for sure!
Sample 6: Mourvèdre (30% the blend)
Beautiful nose of liquorice and spice with garrigue and wild and spiced notes as well.
Fascinating to taste these component parts and to see what adds to the blend. I expect this to all blend beautifully, with a suppleness and finesse to it. Expect a very, very good Beaucastel from 2023. (AC)
Vinous (93)
The 2023 Châteauneuf-du-Pape shows well, unwinding with intense blackberry, black cherry and licorice aromatics. Silky and elegant, it hits the full-bodied palate with energy and drive, coming to a close with freshness and focus on the rounded finish. This classy red Châteauneuf can be approached as of 2026.
Jeb Dunnuck (96)
The estate lost some Grenache due to shatter, so the 2023 Châteauneuf Du Pape is based on 40% Mourvèdre, 30% Grenache, 10% Counoise, 10% Syrah, and the rest a mix of permitted varieties. It was all destemmed except for the Syrah and brought up in foudre. The higher Mourvèdre component gives it a more serious, focused style than most in the vintage, and it has darker blackberry fruits intermixed with roasted herbs, spring flowers, violets, and some meaty nuances on the nose. Medium to full-bodied on the palate, with a deep, pure, layered mouthfeel, it has ripe, velvety, yet building tannins and a great finish. Another beautiful vintage for this cuvée, it has the approachable style of the vintage yet brings more than enough density and concentration to evolve for 30 years. Drink 2025-2054.
