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Beaurenard tire le meilleur du terroir de Rasteau, grâce à une géologie rare, veinée d'argiles bleues. Un vin de caractère. More info
Produced from the best hillside and terrace parcels, growing in a clay-limestone base veined with blue clays – a rarity! – this cuvée draws its depth and minerality from the soil. Fermentation makes use of indigenous yeasts, in order to preserve as much typical character as possible. Elevage in small new oak casks lasts for between 15 and 18 months. This concentrated wine, with naturally dense tannins, lacks neither refinement nor elegance. The mineral, slightly peppery nose delivers notes of black berries. The mouth follows the same aromatic profile, with a velvety touch and a finish that remains fresh. A wine that combines power and refinement.
Rasteau Argiles Bleues Beaurenard (Domaine de) serve at a temperature of 16°C. It will pair perfectly with the following dishes: Boeuf bourguignon, Daube provençale, Baron d'agneau.
Produced from the best hillside and terrace parcels, growing in a clay-limestone base veined with blue clays – a rarity! – this cuvée draws its depth and minerality from the soil. Fermentation makes use of indigenous yeasts, in order to preserve as much typical character as possible. Elevage in small new oak casks lasts for between 15 and 18 months. This concentrated wine, with naturally dense tannins, lacks neither refinement nor elegance. The mineral, slightly peppery nose delivers notes of black berries. The mouth follows the same aromatic profile, with a velvety touch and a finish that remains fresh. A wine that combines power and refinement.
The family run Domaine Beaurenard has been passed down over seven generations and is run today by brothers, Daniel and Frédéric Coulon. There is plenty to keep them busy with 32 hectares in Châteauneuf and 25 hectares in Côtes-du-Rhône-Villages Rasteau. The domain is known for powerful wines and favours ageing potential and the aromatic rewards that come with time, over instantly pleasing cuvées. The wines are fermented in wooden vats and then barrelled and matured over fine lees for between 9 and 18 months.The property was certified organic (Ecocert) as from its 2010 vintage and biodynamic (Demeter) from 2011. Nothing has changed as an outcome of these accreditations but they give the domain ""official recognition”. The crops are sprayed regularly with plant preparations. In the vineyards, the soil is worked without herbicides, carefully-dynamised manure is spread, and a sensible level of grass cover is maintained.
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