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Round and fruity, this Côtes du Rhône can either be drunk young or after a few years in the cellar. More info
Côtes du Rhône Coudoulet de Beaucastel Jean-Pierre & François Perrin serve at a temperature of 16°C. It will pair perfectly with the following dishes: Poitrine d'agneau au thym, Carré de porc à la sauge, Grillade de boeuf.
Peak: To drink
What the experts say...
The 2006 Cotes du Rhone Coudoulet red, a beautiful, delicious, 12,500-case cuvee offering notes of root vegetables interwoven with notions of black cherry jam, licorice, pepper, and Provencal herbs. Deep and medium-bodied, it is ideal for drinking over the next 5-6 years. Source : R. Parker, 10/2008
Beaucastel's "little brother" Coudoulet is separated from it by a mere stone's throw. This 30-hectare vineyard is also strewn with the famous pudding-stone pebbles which have earned Châteauneuf its geological reputation. One again, Mourvèdre dominates; this grape, which is represented in large quantities, lends the wine its ability to age and its aromas of leather, tobacco and spices. The other main variety, Grenache, gives the wine its roundness and intense fruitiness. As with Beaucastel, the wine is matured for six months in oak barrels. Red berries, scrubland and thyme: this Coudoulet is immediately attractive with its fresh expression and appetising charm.
Château de Beaucastel is a fully organic vineyard. It produces some of the best Châteauneuf-du-Pape wines in the appellation. The vineyard dates back to the 16th century, 1549 to be precise, when Pierre de Beaucastel acquired some parcels of land in Coudoulet. The family carved its coat of arms into the walls of the property that was built there some time later and today this same crest is emblazoned on the chateau's wine bottles and printed on its bottle labels. Winemakers who achieve such heights of perfection, especially in the long term, are very unusual. Over the generations, the same level of success has perpetuated and the know-how has been passed on admirably. Today, Jacques Perrin's sons, Jean-Pierre and François, and their respective children Marc, Pierre, Thomas, Cécile, Charles, Matthieu and César, who represent the fifth generation, have taken up the torch. There are 130 hectares of vineyard at Château de Beaucastel but only 100 of these are used, and planted with 13 authorised grape varieties. The vines are, on average, 50 years old and yields are never higher than 30 hectolitres per hectare, often much lower. Chemical fertilisers are prohibited at the property; a ""house"" compost is used instead, and treatments are kept to a minimum. Thanks to these methods, diseases have diminished and insects and birds have come back to the vineyards. Château de Beaucastel was in fact the first vineyard in the Rhône Valley to convert to organic farming in 1950 and biodynamic farming in 1974. In the winery, the grapes are meticulously sorted, having been harvested exclusively by hand. Once they have been stemmed, they are vinified in vats and aged for one year in oak foudres. All the different varieties are kept separate to respect each one's character, aromas and individuality. After barrel-ageing, the wines rest in their bottles for another year at the property. Over the past 15 years, the Perrin family has also acquired vineyards in other appellations with the successful ambition of becoming experts in the south of the Rhône Valley.
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