| ex Vat | € 109,00 |
| in Vat | € 131,89 |
| Volume | 0,75l |
| ex Vat | € 199,00 |
| in Vat | € 240,79 |
| Volume | Magnum |
| Classification | Cru Classe |
| Type | Red |
| Producer | Chateau de Beaucastel |
| Vintage | 2007 |
| Country | France |
| Region | Rhone |
| Appellation | Châteauneuf-du-Pape |
| Grape | Syrah/Shiraz, Grenache, Mourvedre |
| Volume | 0,75 |
| Condition | Perfect |
| Label | Perfect |
| Drinkable | -2030 |
| Stock | 0 |
| Volume | 0,75 |
| Condition | Perfect |
| Label | Slightly bin soiled backlabel |
| Drinkable | -2030 |
| Stock | 0 |
| Volume | 1,5 |
| Condition | Perfect |
| Label | Bin soiled |
| Drinkable | -2032 |
| Stock | 0 |
The 2007 growing season at Châteauneuf-du-Pape was under ideal conditions. Dry warm summers and cool nights in September helped to maintain acidity. At Château de Beaucastel, the fruit was perfectly balanced across all 13 varieties grown. These grapes produced unusually structured wines for such a warm year. The wines from Mourvedre remained fresh and fully ripe, while the wines from Grenache developed concentrated flavors without losing their elegance. Robert Parker gave this wine 96 points and recognized it as one of the best examples of Beaucastel.
Beaucastel’s 2007 Chateauneuf du Pape has turned out even better out of bottle than I predicted. An inky/ruby/purple color is followed by a glorious nose of blue and black fruits, truffles, pen ink, licorice, and meat juices as well as glorious levels of acidity and sweet tannin, buttressing the fruit’s fabulous freshness and vibrancy. This full-bodied effort still displays considerable tannin, no doubt because of the relatively high Mourvedre content. It should resolve its tannins in 2-4 years, and last for 25 or more.
This extremely dense red delivers layers of melted fig, mulled boysenberry and black currant fruit, all laced with notes of charred mesquite, hoisin sauce and Kenya AA coffee. The long, silky mouthfeel belies the latent power in reserve—and there's a lot of it, with waves of grip driving the finish.
Delicate animalistic savouriness, sweet blackberry confit, notes of dried herbs, floral nuances in the background, some liquorice and vanilla. Very juicy, hints of ripe plum, complex thanks to fully matured tannins, lively structure, mineral touch on the finish, remains long and sweet, dark berry fruit in the aftertaste, very long, already showing well.
Dense blackberry and garrigue herb aromas dominate, with leather and olive notes underneath, showing a serious Mourvedre influence. The palate shows Beaucastel's characteristic earthiness - tannins and dried lavender - backed by firm tannins that still need time; the cool September harvest results in impressive concentration without being heavy-handed. On the finish, savory spice and mineral notes linger for a few minutes. This wine is still going strong. I'd recommend another five years of aging before opening a bottle, but it will wait patiently for another 20 years.
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.
Drink this wine between 2017 and 2035; I think 2007 is a powerful vintage in which patience pays off. Beaucastel's high percentage of Mourvedre gives it a tannic backbone and acidity that will age gracefully; keep it in the dark at 55-60°F, where it will age well. With time, the earthy garrigue notes soften and become more integrated, and the fruit moves from a primary blackberry to a more complex tertiary flavors.
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.
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.
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.
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.
With track & trace code