Chateau de Beaucastel
The history of Beaucastel began in 1549, when Pierre de Beaucastel acquired a plot of land in Coudoules, just north of what would later become the Châteauneuf-du-Pape appellation. This plot remains part of the estate to this day.
The estate changed hands several times before passing to the Perrin family in 1909, who are now the fifth generation to run it. The man who shaped the estate’s modern identity was Jacques Perrin, who lived by three firm principles: wine must be produced naturally, the Mourvèdre grape must play a central role in the blend, and the character of the wine must never be compromised by modern technology. He died in 1978, leaving the estate to his sons Jean-Pierre and François. Today, the four Perrin brothers (Marc, Thomas, Pierre and Matthieu) manage the estate together with other family members.
Vineyards and terroir
Beaucastel owns a total of 130 hectares, of which 100 are planted with vines. Around 70 hectares are located in Châteauneuf-du-Pape itself, in the Chapouin and Coudoulet areas, whilst the remainder lies outside the appellation’s boundaries, this is where their Coudoulet wine originates. The vineyards are situated in the north-eastern part of the appellation, near the town of Courtezon. The average age of the vines is around 50 years, with yields not exceeding 30 hectolitres per hectare, and often lower.
The terroir is characterised by galets de Roulé, large, rounded stones that store heat during the day and release it to the vines at night, promoting slow and even ripening of the grapes. Beneath the stones, the subsoil consists of Miocene marine molasse covered by Alpine alluvial deposits. Drainage is excellent. The mistral wind maintains low humidity, reduces the risk of disease and concentrates the aromas in the fruit. This is a complete set of natural advantages, and Beaucastel makes the most of them all.
Grape varieties and winemaking
Whilst most estates in this appellation rely on Grenache, Beaucastel takes a different approach. All 13 varieties permitted by the AOC are grown here, with Mourvèdre taking centre stage. The classic red blend consists of approximately 30% Grenache and 30% Mourvèdre, with the remainder made up of Syrah, Cinsault, Cinsault and other varieties. In the white wines, Roussanne leads the blend (around 80%), complemented by Grenache Blanc, Clairette and Bourboulenc.
This estate was the first in the Rhône Valley to switch to organic farming in 1950, and by 1974 had transitioned to biodynamics. Chemical fertilisers are not used; instead, the team works with home-made compost. In the cellar, each variety is fermented separately. One of the distinctive techniques is flash heating: the incoming grape skins are briefly heated to 80 °C and then rapidly cooled before fermentation begins, which allows colour and aroma to be extracted whilst preventing oxidation. Grenache is placed in concrete tanks; Mourvèdre and Syrah are vinified in large old oak foudres. Ageing also takes place in foudres, ensuring gentle oxygenation without imparting a heavy oaky character to the wine.
Wines
The classic Châteauneuf-du-Pape red wine, approximately 30% Grenache, 30% Mourvèdre, is one of the most age-worthy red wines of the southern Rhône, capable of ageing for 20 to 30 years without issue in a good vintage. The standard white wine, a blend of 80% Roussanne, is already a serious wine. But the top white cuvée, Roussanne Vieilles Vignes, is in a league of its own. It is made from grapes from a single plot consisting of 100% Roussanne, with vines planted as far back as 1909; only 6,000 bottles are produced annually. It is partially fermented in barrels and aged in a mixture of new and one-year-old oak barrels. Critics regularly compare it to the finest white Burgundy wines.
At the very top of the range is Hommage à Jacques Perrin, produced only in the finest vintages with a production run of between 350 and 425 cases. Mourvèdre accounts for around 60% of the blend, alongside old vines of Grenache, Cinsault and Syrah. It requires significant ageing, most experts recommend opening it no sooner than seven or eight years after bottling, whilst the finest vintages can be cellared for several decades.
