Everything about Chateau Beaucastel, Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Beaucastel History, Overview
Beaucastel is perhaps the most famous Chateauneuf du Pape wine. It’s also one of the oldest estates in the appellation dating all the way back to 1549, when the families first stake in the region came into being. Pierre de Beaucastel purchased the original parcel of vineyard land for the family which was located in the Coudoulet appellation.
Jumping ahead to the 20th century, Beaucastel was acquired by Pierre Tramier in 1909 from Elie Dussaud. Dussaud who first purchased the land in 1870 was known for working alongside with Ferdinand de Lesseps who helped build the Suez Canal. This was the beginning of the modern age for Beaucastel in Chateauneuf du Pape as a wine producer. Following Tramier in managing the estates affairs was his son in law, Pierre Perrin who was succeeded by Jacques Perrin.
Today, fourth generation in the family continue the tradition as the four Perrin brothers continue to follow in the family tradition of managing Beaucastel headed by Marc Perrin, Thomas Perrin, Pierre Perrin and Mathieu Perrin. In 2007, Marc Perrin launched a joint venture in the Northern Rhone with Nicolas Jaboulet, which is head quartered in Hermitage. The wines are produced and sold under the name of Nicolas Perrin. Their two best wines are: Nicolas Perrin Hermitage, and Nicolas Perrin Cote Rotie
Beaucastel Vineyards, Wines, Winemaking
Beaucastel, like all great wine estates is located on a unique terroir, situated in the far, north east of Chateauneuf du Pape in Coudoulet. The terroir consist of sandstone that is covered by a massive array of multi colored rocks, stone and limestone soil. The rocks reflect the sunlight and hold in the heat from the sun. The heat transfers to the vines at night. The terroir at Beaucastel also affords natural drainage. Another key component to Beaucastel and much of Chateauneuf du Pape is the wind known as the Mistral, which keeps the air clean and the terroir dry.
Beaucastel owns 130 hectares of land. Of those 130 hectares, only 100 hectares are planted to vines. 70 of those hectares are located in Chateauneuf du Pape in the Chapouin and Coudoulet lieux-dits. The other 30 hectares are situated in the Cotes du Rhone appellation of Coudoulet. Beaucastel is known for having plantings of all 13 grape varietals allowed by AOC law. Grenache, Mourvedre, Syrah, Cinsault, Vaccarese, Counoise, Terret Noir, Muscardin, Clairette, Picpoul, Picardan, Bourboulenc and Roussanne. Interestingly, while Beaucastel is known for using all 13 grape varieties, for the red wine, they also include close to 5% of their white grape varieties in the final blend as well.
As you would expect, Grenache is much of the heart and soul of Chateauneuf du Pape. But t Beaucastel, Mourvedre also plays a very, significant role in their wines. A good portion of the Mourvedre came from cuttings taken from Domaine Tempier, in Bandol. Beaucastel was one of the first growers in the appellation add a sizable amount of Mourvedre to their vineyards. This is quite apparent in their wines today, as Mourvedre is a much more interesting grape, once the vines have gotten old.
The vineyard of Beaucastel is farmed using sustainable farming techniques. In fact, Beaucastel was one of the first estates in Chateauneuf du Pape to begin to farm their vineyards organically. This was quite risky when they started it in 1950. By 1974, they were also one of the first to farm using biodynamic farming techniques.
After sorting, the grapes are completely destemmed. Beaucastel macerates each of the grape varieties separately in enamel coated vats. While the grapes that are whole bunch fermented, (meaning that the stems are still intact), takes place in a combination of cement and steel vats. Malolactic fermentation also takes place with the varieties separated. At the start of the wine making process, Beaucastel quickly heats up the skins of the grapes until they reach a temperature of 80 degrees Celsius or 176 Fahrenheit. After a short time at that high heat, about 20 seconds, the fruit is cooled back down to 20 degrees Celsius for fermentation.
The purpose allowing the grapes the short term exposure to heat at Beaucastel is to remove select enzymes and in the process, this retards oxidation, and slows fermentation, allowing for more freshness and purity in the fruit. In turn, the process will decrease the time needed for the extraction process. This patented technique is used more often than not with Grenache and most of the time, it is reserved for use in the more difficult years. The thought process is that a rapid extraction decreases the amount of undesirable characteristics, while retaining as much fruit and freshness as possible. The idea behind the warming of the grapes came to Beaucastel because they noted, it was a practice in Burgundy to heat a portion of the must
After the initial fermentation has concluded, the wine is blended before being placed in large oak foudres for about a year of aging. The Syrah is aged in separate barrels, some of which are new, French oak and is blended in later. For the aging of the wine, and for storage of their bottled wines, during the 1980’s, Beaucastel completed construction of the largest underground cellar in the Rhone Valley.
The best vintages of Chateau Beaucastel are: 2016, 2015, 2012, 2010, 2009, 2007, 2005, 2001, 2000, 1998, 1995, 1990, 1989 and 1981. Older vintages of Chateau Beaucastel are quite are difficult to find> But with the estates incredible track record for producing extremely age-worthy wines, they might be worth giving a try.
For their red wine, Chateau Beaucastel produces 4 wines; Beaucastel, Coudoulet de Beaucastel and Les Sinards along with the rare, expensive and sublime, Hommage a Jacques Perrin.
Beaucastel Chateauneuf du Pape is usually a blend of 30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise, 5% Cinsault and 5% and other assorted varieties that could include up to 13 different grape types in all. One of the most famous Chateauneuf du Pape wines in the world, the average production is close to 8,000 cases per year.
Beaucastel Hommage Jacques Perrin
Beaucastel Hommage a Jacques Perrin is a different wine than Beaucastel in taste, feel, blend and price. The wine is produced by using a much larger percentage of old vine Mourvedre, which can be up to 60% of the blend, depending on the vintage. While the blend varies from year to year, yet is often close to 60% Mourvedre, 20% old vine Grenache, 10% Counoise and 10% Syrah. The grapes are destemmed and the wine is aged in an average of 12 to 18 months in used, French oak barrels. The grapes are vinified separately as is the press wine.
Out of the entire Chateauneuf du Pape appellation, this wine can probably be aged the longest. In fact, it does not begin to show well without several years, if not decades of bottle age. The wine is only produced in the best years. The debut vintage for Hommage a Jacques Perrin was 1989. The production is quite small as on average, close to 350 cases are produced each vintage.
Beaucastel produces three Chateauneuf du Pape white wines, Beaucastel Blanc, Beaucastel Blanc Vieille Vignes and Les Sinards. They also make a white Coudoulet de Beaucastel. Part of what makes the white wine of Beaucastel so unique is their blend, which always incorporates such a massive amount of Roussanne, when compared with other producers in the region.
Generally speaking, Beaucastel Blanc is usually produced from a blend of 80% Roussanne and 5% Grenache Blanc with the remaining 5% coming from an assemblage of Clairette, Bourboulenc and Picardan. The vines are old. A good portion of the fruit was planted in 1950. To produce the white of of Beaucastel, vinification takes place in stainless steel tanks. Following malolactic fermentation for most of the production, the wine is aged in a combination of 50% French, oak barrels that are one of age while the rest of the wine is aged in stainless steel tanks. Beaucastel Blanc Tradition has a production of close to 1,800 cases per year.
Beaucastel Vieille Vignes is produced from 100% Roussanne that comes from some of the oldest Roussanne vines in the Southern Rhone, with vines that are close to 80 years of age on average. They also have vines that are more than 100 years of age as they were planted in 1909. Beaucastel Vieille Vignes made its debut with the 1986 vintage. Beaucastel Vieille Vignes is aged in a combination of stainless steel tank and new and used, French oak barrels. Very little Beaucastel Blanc Vieille Vignes is produced. On average, the production is close to 500 cases of wine per year. The Beaucastel Vieille Vignes is an extremely long lived wine that often tastes much better at 20 – 30 years of age, than it does in its fruit fruit forward, exuberant youth.
Serving and Decanting Beaucastel with Wine, Food, Pairing Tips
Beaucastel is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for 1-2 hours. Beaucastel Hommage Jacques Perrin can be decanted 3-4 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Beaucastel Rouge is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, grilled dishes, sausage and cassoulet. Beaucastel Rouge is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
The white wine of Beaucastel is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
The Perrin family also maintain a partnership in California with Robert Haas called Tablas Creek. Formed in 1989, the California winery focuses on producing Rhone styled wine with both red and white Rhone varietals.
In 2013, the Perrin family entered into a partnership with Brad Pitt and Angelina Jolie to produce Miraval, an organic Rose’ wine from their Provencal estate. Miraval also produces 2 white wines, a blend of of Grenache Blanc and Rolle, as well as a wine from 100% Rolle. Needless to say, Miraval is now the world’s most popular Rose and wine from the Cotes de Provence. In 2015, Miraval became the first rose’ as well as the first wine in the entire Provence appellation to add anti counterfeiting measures to their bottle. To prevent the type of forgeries that anything to do with Brad Pitt and Angelina Jolie attract, Miraval comes in a unique curve shaped bottle. The bottle is also etched with the word Miraval at the bottom of the bottle.
Starting with the 2009 vintage, Beaucastel became one of the first wines outside of Bordeaux to be sold on the Place de Bordeaux by Bordeaux negociants. The Perrin family also produces one of the best red and white wines from their 30 hectares of vines in the Cotes du Rhone.
Château de Beaucastel Wine Tasting Notes
48 Vintages 504892 Views Sort Vintage - Rating
The dark red berries are well complimented with back note of blue fruit. Just a hint of oak, because the 2015 was aged in a second year foudre, from there you find pepper, herbs, earth and a hint of barnyard. On the palate is where this rocket ship really takes off. Thick, rich and opulent, the wine coats your mouth with layer after layer of fruit that shows a beautiful sense of purity. Power and elegance is the name of game here. This will age for decades. The wine was made from a blend of 70% Mourvedre, 10% Syrah, 10% Grenache and 10% Counoise.
Aug 21, 2017points - Tasted 1626 Views
Peppery fruits here from start to finish. On the palate, the wine is rich and full bodied, with real depth of flavor. Balanced, concentrated and long, the freshness in the fruits with their layers of flavor, interspersed with wild herbs works. The sweet, ripe, cherry and plummy fruits seem to go on and on. There is a richness and almost exotic character in the texture this year that is a complete turn on. This will age quite nicely.
Aug 21, 2017points - Tasted 4314 Views
A bit more mute than the last time I tasted it. It took some effort to bring out the ripe, tropical and citrus fruits with their exotic, slightly honeyed profile. With weight, and freshness, this is a treat. It's still quite primary at the moment, so time is needed here as I suspect there is more under the hood here.
Jun 10, 2017points - Tasted 1778 Views
From low yields of only12 hectoliters per hectare, the wine blasts off with honeyed citrus, orange, marzipan, crushed rock and herbs. The wine is fat, rich, lush and opulent, yet there is ample acidity keeping it fresh and lively on the palate. The finish really lingers and expands on the palate.
Jun 23, 2016points - Tasted 1428 Views
With a nose of truffle, blueberry, charcoal, smoke and spicy black plums, the wine is powerful, lush, silky and concentrated. The crushed rock and stone quality really comes through. There is good freshness, purity of fruit and length in the finish. This is a definite contender for wine of the vintage. The wine was made from a blend of 70% Mourvedre, 10% Syrah, 10% Grenache and 10% Counoise.
Jun 23, 2016points - Tasted 1753 Views
Wild, peppery berries, complicated by the earthy, animalistic aromatics kick things off in the right direction. The palate enjoys a blast of juicy, fresh, spicy, peppery, earthy fruits. This is quite concentrated for the vintage, finishing with the olive tapanade, dark, red fruits and black pepper. Give this at least a few hours for everything to come together and for more complexity as well.
Jun 23, 2016points - Tasted 2263 Views
Honeysuckle, lemon, hazelnut, white peach and floral notes pop from the glass. Concentrated, luscious and fresh, there is a good purity of fruit and ample acidity in the finish to keep this fresh and lively.
Jun 23, 2016points - Tasted 892 Views
Intense, yet with a finesse to its power, this was really strong on the nose, with its vanilla, citrus, honeysuckle, stone and orange peel. Lush and luscious, a difficult combination to harness, this was a beauty.
Jun 10, 2017points - Tasted 1903 Views
Showing an earthy, wet forest, truffle and black cherry nose, the wine is rich, fresh, pure and spicy. There is volume, concentration, complexity and energy. Give it time and this should be even better. The wine was made from a blend of 70% Mourvedre, 10% Syrah, 10% Grenache and 10% Counoise.
Sep 14, 2016points - Tasted 1958 Views
Fresh, lively, and elegant, there are more than enough sweet and tart red cherries and plums with the added complexity of earth, herbs and animistic character to make it sing.
Sep 14, 2016points - Tasted 3553 Views
Earthy with dark red berries, luscious textures and dense, ripe, fresh fruits. There is a blast of cocoa with juicy, spicy black and red round fruits on the back end. This has length, character and the ability to age.
Aug 6, 2014points - Tasted 8420 Views
Concentrated, mouth filling, sweet, fresh and nutty, packed with rich, juicy fruits, ripe melons and citrus with a stony, sweet character in the finish.
Aug 6, 2014points - Tasted 1665 Views
Medium bodied, in lighter, early drinking style that focuses on fresh, sweet red fruits and spice, with a sweet, spicy, slightly dusty, garrigue and kirsch finish. There are some tannins remaining to resolve. This could definitely improve with a few years of bottle age.
Aug 6, 2014points - Tasted 4057 Views
Served blind, we were all blown away. I guess 100 year old Roussanne vines will do that to you. The white peach, flower, stone, honeysuckle and citrus, with some vanilla tossed in for good measure were singing their aromatic song. Fat, rich, but not oily or overblown, this was in balance and harmony in every sense of the meaning.
Jun 10, 2017points - Tasted 1929 Views
Polished, plush and plummy, the wine is fresh, sweet, concentrated and rich, with spicy, character, the backbone to age and a fresh, dark cherry, black raspberry and spicy charm. This will age quite well, yet, because the fruit and tannins are so ripe, it can be enjoyed young.
Aug 6, 2014points - Tasted 11773 Views
With equal amounts of 30% Grenache and 30% Mourvedre along with different amounts of the other 11 allowed grape varietals, this is stuffed with luscious dark red berries, black pepper, fresh herbs, kirsch and earth. Deep, powerful and structured to age, it's informative to taste young, but 8-10 years in the cellar are going to really make this beautiful, but young expression of Beaucastel come alive.
Jan 21, 2014points - Tasted 10501 Views
With an earthy, barnyard, garrigue and fresh fruit bouquet on the nose, in the mouth, the wine is ripe, silky and fresh, with good acidity and warm, plush fruit sensations from start to finish.
Aug 6, 2014points - Tasted 5678 Views
The great thing about 2009 Chateauneuf du Pape is, most of the wines are drinkable on release and Beaucastel is no exception. The nose is compelling with its kirsch, herbs, underbrush and jammy plum notes. Lacking the same level of depth and concentration found in the top vintages, the texture is lush, plush and round, leaving you with lingering kirsch flavors. With time, this could be even better as it ages and develops.
Dec 10, 2013points - Tasted 7798 Views
Rich, oily, exotic and overflowing with ripe, tropical fruits, flowers, honey, tangerine and white peach. Concentrated and lushly textured, this is already delicious.
May 17, 2017points - Tasted 1365 Views
Medium bodied and light in style, this is a Beaucastel to enjoy in its charming youth for the freshness and spicy, bright red fruits.
Aug 6, 2014points - Tasted 3632 Views
Wow, this is insane from start to finish! The nose blasts you in the face with its ripe black raspberry, black cherry, smoke, herb, spice and black pepper personality. Thick, dense and intense, everything is in the right place keeping the wine in balance. Tannic, structured and meaty, the finish paints the fruit all over the place. This is far too young, but I am happy a friend brought this stunner over during the holidays. This is old vine Mourvedre at its best.
Dec 26, 2013points - Tasted 4532 Views
Already great in your glass, due to its ripe, sexy style. Round, supple, even opulent, this wine makes no pretense to offering pleasure in every sip and sniff. Jammy fruits galore, with a big dose of barnyard, pepper and kirsch, this is ready to go. I suspect it will not make multi-decade old bones, but things like that can always surprise you.
May 17, 2017points - Tasted 6410 Views
Sensuous, spicy and deep, there is a good freshness to the licorice and peppery red fruits that expand on the mouth. Sweet and savory, long and rich. Drink it if you like 'em young and on the lush side. Age it if you can wait and prefer more secondary notes.
Aug 6, 2014points - Tasted 9311 Views
With just 20 minutes in the decanter, the nose sprung from the glass with its aromas of kirsch liqueur, fresh market herbs, earth, plum jam and fennel. Supple in texture, with a long, rich, lush, ripe, red and black fruit filled, peppery finish, this was the perfect wine to get an early jump on our pre International Grenache day celebration.
Sep 21, 2012points - Tasted 14005 Views
The nose pops with kirsch, garrigue, kirsch, pepper, black plums, blackberry and truffle. Thick, round, concentrated and potent, this delightful, complex wine ends with suave textures and a lusty, spicy kirsch finish. This reminds me of what 90 Beaucastel tasted like in its youth
Feb 21, 2011points - Tasted 22575 Views
Winner, winner, chicken dinner. This wine is a steal for the money. It showed great in a blind tasting beating numerous, more expensive wines. Rich sexy textures, layers of ripe, sweet, red and black fruit, cherries galore, griotte and herbal aromas were made even better with the long, fleshy finish. Not only is this a steal for the price, but it's drinking great today and it should be even better with a few more years of bottle age.
Aug 27, 2012points - Tasted 6003 Views
Starting to open and show nicely with a nose packed with spicy black raspberry, kirsch, jammy cherries, pepper, earth and garrigue. Rich textures and a long, soft, sweet, earthy, fresh, peppy, kirsch filled sensation make up the finish.
Jan 14, 2013points - Tasted 8611 Views
Beautiful, stylish, peppery, cherry, kirsch, raspberry, earth and spice filled perfume, good concentration of flavor with a bright, fresh, red berry and peppery finish. Give it a few more years to come around.
Dec 25, 2011points - Tasted 12525 Views
Time has been kind to this wine, as it has really come on strong with bottle age. Crisp, classic and fresh, with a kirsch, spice and herbed, tannic profile. Classic, with loads of bright, clean red fruits, age it a few more years for additional nuance, or pop a cork if you prefer more of a classic, bite.
May 17, 2017points - Tasted 3836 Views
Spicy red cherries, strawberry, pepper, black raspberry and gamey notes along with fresh Provencal herb aromatics open to a medium to full bodied, bright, fresh Chateauneuf du Pape that is dominated by spicy, red berries. This is still young, with luck, time could add more richness to the wine.
Oct 21, 2012points - Tasted 6301 Views
Forward for Hommage Perrin, a wine that usually shows best with 20 years of age. Medium/full bodied, with a gorgeous nose of garrigue, barnyard and sweet kirsch, the tannins were ripe, soft and felt great. This will definitely improve, but if you're thinking you need to wait, pop a cork and enjoy the ride.
Aug 7, 2017points - Tasted 2074 Views
Deep in color, with a meaty, spicy, black cherry, boysenberry, earth, fennel and peppery nose, the wine lacks the incredible depth and richness that is normally found in its character. Perhaps, this is due to higher concentration of Grenache in the blend. In the finish, it offers a good feel of concentrated, ripe, jammy, red and black fruits. Still young, tannic and built to age, the wine needs more time to come together.
Aug 29, 2012points - Tasted 4016 Views
Smoked truffles is the best way to think about this wine. Still quite youthful, the wine is intense, concentrated, powerful, long, tannic and expansive. The wine takes up your entire palate, coats your teeth and gums with flavor and extract. Yet, with everything that is going on, this is elegant, refined and extremely complex.
Sep 14, 2016points - Tasted 3643 Views
The second bottle from a case and clearly, I could have waited another 5 or more years. With 2-3 hours of air, the meaty, kirsch, garrigue, spice, pepper and wild cherry aromas began emerging. Full bodied, concentrated, long, deep and fresh, the wine creates an impression.
Jul 30, 2015points - Tasted 2507 Views
Massive, concentrated, deep layers of perfectly ripe, dense black fruit are all over the place. This huge, structured wine is intense. The mouth feel is similar to motor oil, but with acidity. This could take 20 years to come around.
Nov 14, 2004points - Tasted 4163 Views
At 16, this is really drinking well. Popped and poured, the wine is soft textured with a wild elegance to its sweet kirsch, garrigue, spice and peppery character. The texture continues gaining a silky feeling and the ripe, sweet, fresh, kirsch fruits linger in the finish. If you have been sitting on your bottles waiting for the moment, this is a good time to pop a cork.
Feb 22, 2016points - Tasted 5836 Views
Deep aromas of black cherry liqueur, lavender, barbecue spice and kirsch and flint let you know you're in for a treat. Full bodied, rich, powerful, long and concentrated, the sweet, fresh, long and pure cherry finish gets better and better as the night goes on. This will be better in a few years. But it is so good now, there is no reason to wait. Decanted about 30 minutes before tasting.
Mar 2, 2014points - Tasted 7658 Views
Lush, juicy, silky and round, loads of fresh black cherry, pepper, earth, spice and tapenade create the perfume. The wine is rich, long and drinking well.
Jul 21, 2013points - Tasted 8061 Views
Extremely concentrated, ripe fruits, honey, spice and floral tones. Amazingly dense wine. Almost over the top with stunningly ripe exotic character.
Jul 12, 2007points - Tasted 2798 Views
This wine is so rich, it could be confused with motor oil! The perfume offered honeydew, figs and flowers. But it was almost too much of everything. I’m looking forward to cellaring it and tasting it again at maturity.
Aug 17, 2003points - Tasted 2855 Views
Meaty, beefy, big and bouncy. Volume, depth and a wealth of unique character knock you out. Animalistic, but with good breeding, ripe, plush fruits, polished tannins and a very long finish. It's good now and it's going to be even better with a few more years of bottle age.
Jan 2, 2014points - Tasted 3168 Views
This has really developed into a gem. The pepper and garrigue is strong in this one Luke. Plus, there is loads of sweet, fresh, supple textured, juicy, ripe, red fruits and silky tannins, along with freshness and an elegant finish.
May 17, 2017points - Tasted 3961 Views
Probably close to fully mature with its kirsch, earth, pepper and strawberry filled personality. Soft and refined, this is an elegant style of Beaucastel that is drinking at peak today.
Jan 21, 2014points - Tasted 4968 Views
Now we're talking. Sensuous, round, fleshy and fresh, the layers of sweet, ripe, cherries, strawberry jam, earth and Provencal herbs caught my attention. Plush in texture, the wine ended with spicy, red cherry liqueur. This is drinking about as good as it's going to get.
Oct 11, 2013points - Tasted 6860 Views
It's interesting that different vintages of Beaucastel highlight the aromatics, others the concentration and some are all about the texture. 2000 is all about the texture. Lush, silky, opulent and rich, this ripe, supple, delicious Chateaunuef du Pape is ready to drink now.
Jan 3, 2012points - Tasted 8098 Views
For tasters seeking round, supple, textured Chateauneuf du Pape, this is the wine to buy. Add fresh black cherries, earth, pepper and kirsch aromas and a ripe black raspberry, spice filled finish and enjoy the ride. There is no big hurry to drink it, as it improved in the glass. However, I would not hold it for several years either. This is drinking perfectly today.
Dec 8, 2011points - Tasted 7656 Views
Barnyard, pepper, plum, black cherry and garrigue aromas pair well with the powerful levels of fruit, round textures and sweet black cherry jam filled finish. Like many 2000 Southern Rhone wines, this is drinking perfectly today.
Jul 16, 2011points - Tasted 8828 Views
Peppery, spicy, deep, and fresh, with a compelling barnyard, garrigue, kirsch and plummy core. Good concentration of flavor, balance and freshness here, this wine is really showing well today.
May 30, 2017points - Tasted 1876 Views
The wine of vintage serves up a richly textured blast of kirsch, juicy plums, garrigue and freshly cracked, black pepper. There is a generous dose of lushly textured fruit that sticks with you from start to finish. A quick splash decanting was all this needed to show well.
Mar 2, 2016points - Tasted 1710 Views
This is really developed into a stunning Chateauneuf du Pape. Clearly, this is the wine of the vintage. The fruit is ripe, the texture is silky, there is weight, density and character to this spicy, peppery, earthy wine. Hommage Jacques Perrin is usually very expensive. Because this is from 1999, while not cheap, the wine sells for below its true level of quality.
Nov 22, 2013points - Tasted 2103 Views
1999 Hommage Perrin - Blackberry liqueur, minerals, blueberries, fresh herbs, pepper and smoke with a hint of coffee. This intense, full bodied, voluptuous wine is rich, thick, intense and mouth coating. Some tannin remains, but the wine is showing great today. This bottle offered a much better experience than when I tasted it last year. The wine finishes with a long black cherry sensation that combines power and finesse.
Sep 20, 2010points - Tasted 4027 Views
Huge, packed and stacked but perfectly balanced. Black and red fruit, earth, gunpowder and herbs scream from the glass. Layers of fruit take over your palate. The long red fruit filled finsh is a pleasure.
Jul 12, 2005points - Tasted 3967 Views
Tight. With much coaxing, begging and pleading the darkly colored wine offered scents of black fruit, chocolate, licorice, earth and toffee. Some green notes appear in the finish. This needs a lot of time.
Oct 28, 2004points - Tasted 3861 Views
Pepper, Provencal herbs, barnyard, earth, licorice and black cherry notes, lead to a medium/full bodied wine that is close to fully mature. Soft in texture, and open , the wine ended with a clean, bright, spicy, cherry finish.
Oct 11, 2012points - Tasted 6294 Views
This is a monster of a wine in all the right ways. Powerful, full bodied, dense and intense, the spicy, barbecue, garrigue, peppery, dark, red fruit filled nose really gets your attention. With mouth filling levels of extract and raw power, the wine coats your gums, palate and teeth with the essence of Mourvedre and Grenache. Another 5 to 10 years will add even more this immortal wine.
May 17, 2017points - Tasted 3109 Views
Honestly, I cannot begin to tell you how good this wine is. Stunning, spell binding, off the charts, etc, all those phrases add up to the same thing, right?I'm not much for out long decanting, but 3-4 hours helped bring out the aromatics as well as allow the wine to flesh and fill out, which is where it really shines. Thick, rich, intense, fresh, full bodied, powerful, elegant and balanced, the texture is pure, mouth coating velvet. This is one of the greatest bottles of Chateauneuf du Pape ever produced!
Jul 26, 2016points - Tasted 4423 Views
Insane levels of concentration with a unique personality. Packed with layers of ripe black and red fruit and spices. Still very young, almost primary.
Feb 23, 2006points - Tasted 5286 Views
Seemingly fully mature, you find peppery, red berries, fresh herbs, spice, pepper and mint with wild strawberry notes. Medium bodied, with a spicy, kirsch and black raspberry note in the finish. There is no reason to age this wine any longer.
May 17, 2017points - Tasted 4111 Views
This bottle seemed atypically advanced starting with the color, which looked older than its true age. The nose, with its showy, stewed, red fruits, kirsch, pepper and herbs was fine. On the palate, the wine felt lighter and a but shorter than the last time I recall tasting it. I would not be holding this wine for further aging if I owned any,
Nov 14, 2015points - Tasted 5411 Views
Kirsch, black raspberry, herbs, pepper and barnyard scents led to a mature, soft, earthy, spice filled wine that ended with a jammy, red and black fruit filled finish. While lacking the level of concentration found in the better 1998 Chateauneuf du Pape wines, this was quite nice.
Oct 11, 2012points - Tasted 9526 Views
Dominated by kirsch, raspberry, floral and earthy notes, this specific bottle was not as fresh, or as concentrated as it has been in previous tastings. Tasted blind against other 1998 Chateauneuf wines, it was a nice bottle, but clearly, not showing as well as it has in the past. the wine faded quicker in the glass than I remember. Note to self, open another bottle in the near future. Now, if only I could remember all these notes to myself!
Aug 27, 2012points - Tasted 10481 Views
Popped and poured, Licorice, strawberry jam, black pepper, kirsch, Provencal herbs, earth and gravel scents fill the glass. Concentrated, soft, sweet, ripe black and white cherries with raspberry raspberry jam flavors linger in the finish. This is close to mature, but based on other great vintages of Beaucastel, there is no hurry to drink this delicious Chateauneuf du Pape.
Aug 19, 2011points - Tasted 10781 Views
With a perfume filled with cherries, earth, spice, pepper and black raspberry scents, this Chateauneuf seems close to maturity. Rich, round and elegant on the palate, the wine finishes with soft, peppery, ripe black cherries.
Aug 21, 2010points - Tasted 10716 Views
This kicked off with kirsch, cherry, garrigue, pepper, black raspberry and floral notes. Full bodied and intense, lush and richly textured, the wine finished with sweet, ripe black cherries and spice.
Aug 6, 2010points - Tasted 10311 Views
This dark colored Chateauneuf du Pape looks like a young wine. Jammy black cherries, licorice, cinnamon, earth and spice aromas are all over the place. Full bodied and concentrated, this youthful wine offers a rich, flamboyant, palate feel, freshness and a long, jammy black cherry finish. This might be the finest young Beaucastel ever made.This will improve with age. I am probably being a bit stingy with the high score I gave it.
Jun 2, 2008points - Tasted 10607 Views
Deep color with tobacco, herbs, black fruit, earth and pepper on the nose. Thick, rich, dense and elegant. Needs time.
Oct 28, 2006points - Tasted 6908 Views
Mature, soft, barnyard and strawberry notes on the nose. This is a really strong effort for the for the vintage. But this needs to be enjoyed sooner than later. Some dryness and lack of fruit are found in the finish.
Aug 6, 2014points - Tasted 3771 Views
Powerful, tannic and a bit stern, yet there is a wealth of spicy, peppery, red and dark red fruit, earth and barnyard to contend with. Still young, you can age this, hoping it develops more softness and less of a strict, rustic, tannic character. With time, as there is a lot of quality raw material here, things could truly improve, which is a good thing, as I have a few bottles tucked away for future drinking.
May 30, 2017points - Tasted 1912 Views
Dark, blue/black color. Black fruit, herbs, coffee, anise, earth and caramel notes. Needs time. Huge tannins. Thick, concentrated and structured. At least 10 years are needed to open this wine.
Oct 28, 2004points - Tasted 1240 Views
Tight, required extensive effort to find the aromatics. Still tannic and on the austere, or severe side of the style range. With a few hours of air, the wine softened and showed ample, spicy, red berries, but it never softened. Fans of old school, less than ripe wines will probably enjoy this a lot more than I did.
Oct 11, 2012points - Tasted 4991 Views
Notes of flowers, nuts and honeyed, citrus fruits. Balanced, full bodied with a concentrated texture and taste. On the palate, tropical, citrus fruits, marzipan and spice. Good, but not great. The more white Chateauneuf I taste, the more I notice my developed preference for white Hermitage
Jul 14, 2004points - Tasted 2196 Views
Black pepper, barnyard, wet earth, plum and cherry aromas lead to a fully mature wine that end with sweet and sour, spicy, black cherry finish. This was quite a success for the vintage.
Oct 11, 2012points - Tasted 5153 Views
Barnyard, olive, vegatal, cherry and earthy notes, medium bodied and a spicy, black cherry and stone finish are found in this fully mature wine. I'd drink this much sooner than later.
Oct 11, 2012points - Tasted 2840 Views
Very earthy and serving up more barnyard character than fruit, this requires immediate consumption as most of the fruit has faded.
Aug 6, 2014points - Tasted 5516 Views
Light in color with a nose of barnyard, brett and hints of earthy, red berries. This thin wine ended with sour, tart cherries.
Oct 11, 2012points - Tasted 3726 Views
Just not a wine you see often, but when you do, it's a thrill and a treat. Served double blind, with its distinctive, barnyard component, I was sure it was a top vintage of Bonneau Celestins. Full bodied, youthful, with an earthy, animalistic, spicy, perfume that adds to the plum, kirsch and black cherry notes. Full bodied, concentrated and long, the tannins are, soft, refined and feel great. If you're lucky enough to be sitting on a few bottles, pop a cork on one now, and age the other for another decade.
May 30, 2017points - Tasted 1971 Views
Explosive, pungent aromas of barnyard, black pepper, plum liqueur, black cherry jam, truffle, meat and spice. This wine is huge. But everything is in perfect balance and harmony. Concentrated and dense, this powerful wine coats your palate with essence of Chateauneuf. Still young at 20, this can easily improve for another 20-30 years. This is an amazing wine that offers a mind blowing tasting experience.
May 26, 2011points - Tasted 9186 Views
1990 Beaucastel is a consistent beauty that always seems to deliver. The wine is complex, with a garrigue, thyme and kirsch filled nose. The texture is luscious, silky and sauvage, ending with a blast of fresh, sweet, spicy cherries. This is probably at peak, but there is probably no hurry to finish your stash.
Nov 29, 2014points - Tasted 3944 Views
Can you say Rockstar! Wow! Packed with supple textured, ripe, sweet, spicy, fleshy red berries, plum, herb, earth and kirsch aromas, every sniff and sip got better and better. While there is no urgent need to finish your bottles, I do not think there is much to gain by holding them any longer.
May 31, 2014points - Tasted 4808 Views
It's obvious I caught this wine in the sweet spot with all its sweet, ripe and over ripe dark red berries, cherries, kirsch, pepper, sweaty horse and garrigue aromatics. The wine is soft, elegant, concentrated and deep, ending with a least 40 seconds of black and red spicy fruits. There are times I prefer the 1989 and other days when I think the 1990 is the wine to have. Today, it's the 1990!
Jan 21, 2014points - Tasted 4619 Views
On the nose, barnyard aromatics meshed with rose, leather, black pepper, roasted strawberry, BBQ spice and grilled steak. On the palate, silky, rich, concentrated flavors of ripe black cherry and wild strawberry fill your mouth with pleasure. The finish ends with a 40 second blast of black and red fruit. Everything is in balance. This wine seems fully developed and while there is no hurry to drink it, based on this bottle I am not sure it's going to improve.
Nov 10, 2011points - Tasted 4573 Views
Once you got past the horse scents, (which some people didn’t) spices, earth, wild cherries, jammy black fruit and more were a pleasure to discern in this Chateauneuf du Pape! This is no shy wine and your palate knows it as it becomes coated in lush, sweet, jammy fruit. This was a good bottle of 90 Beaucastel, but I've tasted better examples
Nov 18, 2010points - Tasted 4456 Views
Expressive aromatics starting with barnyard scents meshed with rose petals, leather, black pepper, strawberry, BBQ and grilled steak. On the palate, silky, rich, concentrated flavors of ripe black cherry and wild strawberries fill your mouth. The finish ends with a 40 second blast of spicy, black and red fruits in this Chateauneuf du Pape wine.
Dec 27, 2009points - Tasted 4882 Views
Smoky, dark red fruit, pepper and spice. Deep, full bodied, round and ripe. Finishes with soft textures, and a myriad of red and black fruits.
Feb 23, 2006points - Tasted 4391 Views
Dark, saturated color. Aromas of black cherry liqueur, BBQ spice and herbs. Deep dark, juicy plums and soft texture complete the finish.
Oct 28, 2004points - Tasted 4446 Views
It's hard to believe this is closing in on 30 years of age, with all its vibrancy and fresh fruit. There are more than enough secondary characteristics to keep you busy here, with its barnyard, animal, spice, smoke, earth, garrigue, pepper and red berries. Powerful, focused, fresh and long, drink this now or age it for 10-20 more years. This is almost immortal.
May 30, 2017points - Tasted 1990 Views
Off the charts in every way, shape and form, this is stunning from start to finish. Blend intoxicating aromatics, intense concentration of pure fruits, and a rich, pure, fresh, vibrant finish that stick with you for 60 seconds or longer and you're almost there.
Nov 6, 2015points - Tasted 2630 Views
1989 Beaucastel Hommage should carry a G rating. Garrigue, Griotte and Grenache shine though. In addition,the debut vintage for this wine is filled with peppery black cherry fruit, minerality and spice. Rich, and full bodied, but not over the top, this intense wine is powerful and refined. The finish ends with a long, ripe, fresh sensation on black cherries and fresh ground pepper.
Oct 25, 2010points - Tasted 9469 Views
Another lucky bottle, as this was clean and pristine. With much more ripe red fruit, spice, herbs and only a hint of barnyard, the wine was supple, silky, concentrated and long!
May 31, 2014points - Tasted 3880 Views
It's always a roll of the dice with 1989 Beaucastel. Some bottles are so horsey, you'd think you were in a barn or stable. Other bottles have had issues with their corks. But when you taste a clean, well-stored bottle, you're in for a treat. Fortunately, this was a clean bottle! With the perfect amount of earth, garrigue, black cherry, kirsch. strawberry jam and exotic spice and sensuous textures that ended with a long, opulent finish. While this is fully mature, if you waited another decade before popping bottle, it might be even better!
Aug 29, 2012points - Tasted 5589 Views
With all the bottle variation associated with the 89 Beaucastel, we got lucky. This was a pristine bottle and it was truly showing its stuff. This was possibly the finest bottle of 89 Beaucastel I've ever tasted! My first descriptor was "Wow!" Herbs, cherries, licorice, coffee and pepper notes exploded from the glass. Dense full bodied, with mountains of bright red and black fruit take over your palate. Initially the attack was slightly bitter, but that dissipated within a few moments. This is a big, concentrated, complex wine offering multiple layers of fruit, that still has a long future to look forward to. Great stuff!
Sep 15, 2011points - Tasted 3387 Views
Barnyard, pepper, strawberry jam, kirsch, cassis and herbs made up the perfume. This fully mature bottle felt rich, creamy and round in the mouth. Abundant peppery, black cherry liqueur flavors remained in your mouth for almost 40 seconds. This wine seems more mature than other recent bottles.
Nov 17, 2010points - Tasted 6311 Views
This wine can show bottle variation, but not tonight. It was sporting a spicy nose black and red fruit nose with no signs of brett. Concentrated with lush textures, the wine ended with a blast of ripe, black pepper tinged fruit.
Aug 17, 2009points - Tasted 3229 Views
Spicy, rich and concentrated with herbs and a mélange of red and black fruits.
Feb 23, 2006points - Tasted 3142 Views
On the bright side, the finish was short. Tea in color, while you could find hints of strawberry, there was more of a metallic edge paired with barnyard, herbs earth and pepper on the nose. Tart and lacking in fruit, this is on the downward spiral.
May 17, 2017points - Tasted 2318 Views
Light in color and density, the fruit seemd to be slowly fading away. The spicy red berries and kirsch tones were a treat, but I could not help feeling this wine has seen better days.
May 31, 2014points - Tasted 2385 Views
This wine must be immortal. It never fades away. There is so much delicious, ripe, soft, sweet fruit and complex, earthy, spicy, red berry aromas and truffle, this tasted like it was at least a decade younger. I wish I had more than one bottle remaining.
May 31, 2014points - Tasted 3535 Views
Notes of earth, truffles and jammy, black raspberries. Very silky, powerful entry. The long finish had the perfect touch of strawberry and kirsch notes. Great purity of fruit.
Oct 28, 2010points - Tasted 1715 Views
Great nose full of barnyard, earth and stewed red and black fruits. Beautiful, elegant texture. Very complex juice.
Jul 25, 2005points - Tasted 1638 Views