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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Tasting Notes

Raspberry and cherry, with the garrigue (wild herb) notes characteristic of a good Châteauneuf-du-Pape. Mourvèdre shows itself with fine leather and gibier notes, while Grenache gives the wine suppleness. What is surprising is the restraint shown in the flavor profile. This wine is not a high-alcohol blockbuster at 15%. Instead, fine-grained tannins and bright acidity bring everything together. The finish is characterized by Beaucastel's earthiness: dried herbs and mineral dust from the famous Galets Roulés stones.

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.

Cellaring Potential

Drink between 2020 and 2035: The 2013 is the more approachable of the Beaucastel vintages, as it lacks the intensity of the great Châteauneuf-du-Pape vintages. The famous Mourvèdre tannins have softened nicely after a decade. If stored at cellar temperature (14°C), this vintage will reward patience by developing the third aromas of leather, tobacco and forest floor that are the charm of a mature Châteauneuf-du-Pape.

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.

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.

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.

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Chateauneuf du Pape 2013 Chateau de Beaucastel

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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

Tasting Notes

Grape Varieties

Cellaring Potential

The Producer

Terroir & Vineyard

Winemaking

Food Pairing

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Worldwide delivery

Calculate transport costs

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