Beaucastel

Revered by all wine enthusiasts, and even more so by any Rhône wine lover, Beaucastel’s path to becoming a wine icon began in 1549, when Pierre de Beaucastel acquired the first parcel of vineyard land, located in the Coudoulet appellation. Fast forward to the year 1909, Pierre Tramier purchased the estate and set the first stones of what eventually became the world-class Rhône valley wine that we all know.

Beaucastel is, first of all, a family story, the story of Famille Perrin.

Following Pierre Tramier, the direction of the estate transitioned to his son Pierre Perrin, and then his grand-son, Jacques Perrin. Today, Beaucastel is currently in the hands of the fourth generation, with Jean-Pierre and François Perrin presiding over the estate. And, when the time comes, it will eventually and most naturally be passed on to Marc, Pierre, Thomas, Cécile, Charles, Matthieu and César, the 5th generation, who all work together at Beaucastel today. A family-owned winery like no other!

Beaucastel counts 130 hectares of land with 100 hectares planted to vines, including 13 local varieties: Grenache, Syrah, Cinsault, Mourvedre, Vaccarese, Counoise, Terret Noir, Roussanne, Clairette, Picpoul, Bourboulenc, Picardan, and Muscardin. Off these 100 hectares in production, around 53 hectares are located in Appellation d’Origine Contrôlée Châteauneuf-du-Pape (Château de Beaucastel) and 17 hectares in Appellation d’Origine Contrôlée Côtes-du-Rhône (Coudoulet de Beaucastel). The remaining 30 hectares are situated in the Côtes du Rhône appellation of Coudoulet and farmed with rotated crops to prepare new vineyard plantings.

Respecting the terroir is of the utmost importance at Beaucastel.

That means carefully enhancing the soil characteristics and working hand in hand with the environment. The Perrin family works tirelessly to preserve their terroir’s uniqueness and authenticity, to keep it healthy and alive, while revealing all of its treasures.

Pioneers in their innovative approach to organic farming in 1950 and then biodynamic farming in 1974, Famille Perrin has the deep conviction that respecting the terroir with a biodynamic farming approach yields fruit that reveals the quintessence of its aromas and the grandeur of its origins. Since the estate has been farmed biodynamically since 1974, the vines grow in perfect harmony and balance with the local fauna and flora. Visiting the estate, one would quickly realise that Beaucastel is a unique wonder, where grapes thrive in their most natural habitat.

Beaucastel is a prime example of traditional winemaking culture, understanding their terroir and the winemaking methods to produce exceptional wines.

All 13 grape varieties are harvested and vinified separately to ensure the highest quality in each wine. As Beaucastel sees it, Grenache and Cinsault provide warmth, colour and roundness, while Mourvedre, Syrah, Muscardin and Vaccarese provide structure, ageing abilities, colour and a very straight taste. Counoise and Picpoul provide body, freshness and very particular aromas.

The grapes at Beaucastel are hand-picked and sorted when they arrive at the cellar. Only the finest fruit goes into fermentation. The grapes are then completely destemmed, before going into traditional temperature-controlled fermentation vats for about 15 days. The new Beaucastel wine will then age in oak barrels until blending.

The art of blending impart character to the Beaucastel wines. Once the blending is done, the wine is stocked in oak barrels where it will age for one year to mature until bottling. After bottling, the wines will remain in the cellar for another year in the cellar’s most perfect conditions. Using a singularly traditional winemaking method, one passed down from generation to generation, Beaucastel delivers unique wines with that exceptional mix of power, structure, elegance and freshness.