Chateauneuf du Pape 2013 Chateau de Beaucastel

4.3 stars - 2 professional reviews

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Classification	Cru Classe
Type	Red
Producer	Chateau de Beaucastel
Vintage	2013
Country	France
Region	Rhone
Appellation	Châteauneuf-du-Pape
Grape	Rhone Blend
Volume	0,75
Condition	Perfect
Label	Bin soiled
Drinkable	-2032
Stock	0
Volume	1,5
Condition	Perfect
Label	Perfect
Drinkable	-2032
Stock	1

The 2013 growing season in the southern Rhône started promisingly, but September proved challenging. Heavy rains just before harvest forced producers like Château de Beaucastel to make difficult timing decisions. However, the estate's commitment to low yields and careful selection paid off. The 2013 Châteauneuf-du-Pape shows more elegance than power, which is the hallmark of this vintage. The Mourvèdre element, on which Beaucastel places more emphasis than other producers, gives structure to what is likely to be an extravagant year.

Professional reviews

James Suckling 95

Jancis Robinson 17.50

Read all reviews ›

Other vintages

Chateauneuf du Pape 2022 € 102,25 (in Vat) € 84,50(ex Vat) more info

Chateauneuf du Pape 2022 (Half bottle) € 56,27 (in Vat) € 46,50(ex Vat) more info

Chateauneuf du Pape 2009 (damp soiled label) € 131,89 (in Vat) € 109,00(ex Vat) more info

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Grape Varieties

All 13 varieties recognized in Châteauneuf-du-Pape are grown in Beaucastel. Grenache is used extensively in most wine domains, but the main variety here is Mourvèdre, usually about 30% of the blend, with Grenache accounting for 30%. The remaining 40% is Syrah, Cinsault and Cunoise, along with a small amount of other authorized varieties. Why this particular approach? Mourvèdre brings more structure and length. And in a warm year like 2023, its tannin support becomes very important.

Tasting Notes

Upon opening the bottle, you immediately sense Beaucastel's characteristic suppleness, the earthy complexity of Mourvèdre intertwined with generous red Grenache fruit. Mineral notes recall roasted herbs, black olive tapenade and stones of heat-retaining galets roulés. On the palate, the wine shows surprising intensity without being heavy. The tannins are firm but refined, suggesting that the wine has retained its freshness despite harsh conditions due to early picking. Notes of leather and dried Mediterranean herbs are felt in the long, savory finish. This wine is drinkable now, but it has the staying power to improve for another decade.

Cellaring Potential

The best time to drink it? 2024-2035, with a peak probably around 2027-2030. The concentration from this hot vintage gives this wine serious aging potential. With proper storage (12-14°C and away from light), you can enjoy softening firm tannins and a more pronounced earthy complexity of Mourvèdre. What changes: Hints of leather, tobacco and truffle that emerge as the primary fruitiness recedes.

The Producer

The Perrin family has owned Beaucastel since 1909, but it was Jacques Perrin who shaped the modern look of the estate. His philosophy was simple and straightforward: organic farming (started in 1950, decades before it became fashionable), blending predominantly Mourvèdre and never compromising the character of the wine for the sake of convenience. When he died in 1978, his sons Jean-Pierre and François adopted this approach. Today, the four Perrin brothers manage 130 hectares of land. Best of Wines considers them one of the most consistent producers in Châteauneuf-du-Pape.

Terroir & Vineyard

The 70-hectare Beaucastel vineyard in Châteauneuf-du-Pape is located in the northeast of the region, near Courzon. The distinctive feature of this site is the galets roulés (large rounded stones that cover most of the vineyard surface). During the day, these stones absorb the heat of the Provencal sun. At night, the accumulated heat is returned to the vines, prolonging the ripening period of the grapes at lower temperatures. Beneath the stones is a Miocene marine molasse covered by alpine alluvium. It is well drained, which is very important in rainy years.

Food Pairing

The structure and level of spice in this wine demands persistent flavors. Braised shoulder of lamb with rosemary blends beautifully with the fat, which does a great job of softening the tannins. Paired with mature Roquefort and walnuts, the saltiness of the cheese harmonizes with the fruitiness of the wine. Wild boar ragout also pairs well, especially with its herbal complexity; serve at 18°C and decant 30 minutes if drinking young. Delicate dishes can be overpowered.

Winemaking

Beaucastel ferments each of the 13 authorized varieties separately in concrete tanks. Before fermentation, the grape skins are briefly heated to 80°C and quickly cooled. This allows the color and aroma to unfold without the harsh tannins often associated with prolonged maceration. Aging takes place in large oak fouders (rather than small barriques), which provide gentle oxygenation without masking the fruity flavors. The result is more terroir and less oak flavor.

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Chateauneuf du Pape 2013 Chateau de Beaucastel

Chateauneuf du Pape 2013 <span>(Magnum)</span> <a href='/wine/french-wine/rhone-wine/'>Chateau de Beaucastel</a>

Professional reviews

James Suckling (95)

Jancis Robinson (17.50)

ex Vat	€ 179,00
in Vat	€ 216,59
Volume	Magnum

Chateauneuf du Pape 2013 Chateau de Beaucastel

Chateauneuf du Pape 2013 <span>(Magnum)</span> <a href='/wine/french-wine/rhone-wine/'>Chateau de Beaucastel</a>

Professional reviews

James Suckling (95)

Jancis Robinson (17.50)

Other vintages

Grape Varieties

Tasting Notes

Cellaring Potential

The Producer

Terroir & Vineyard

Food Pairing

Winemaking

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Worldwide delivery

Calculate transport costs

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