Grapes: 30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise, 10% Vaccarese, Terret Noir, Muscardin, 3% Cinsault, 7% White varieties. Region: France> Rhone Valley> Southern Rhone> Cote du Rhone. Notes: Organically farmed, Grenache/ Cinsault ferm
Description: The first evidence of Chateau de Beaucastel as it exists today was from 1549. Pierre de Beaucastel bought a plot of land at Coudoulet. They built a farm house was with the coat of arms sculpted on a stone wall. In 1909 Pierre Tramier leads the wine estate and then transfers it to his son-in-law Pierre Perrin, Then Jacques Perrin continue his fathers effort until 1978 before passing the knowledge and vineyards to the next generation of the Perrin family. Their main strength is absolute respect for land and terroir, biodynamic culture as a philosophy of life, balance, and elegance. For many wine lovers, Beaucastel is the best Chateauneuf-du-Pape in France. Coudoulet de Beaucastel is often considered the “baby Beaucastel”. This is due to the close proximity of the aforementioned vineyards and similar soil composites. This is truly a Cotes-du-Rhone that drinks like a Chateauneuf-du-Pape. Beautiful dark red dress. The nose is powerful with intense notes of juniper, black olives and pepper. In the mouth, it is an explosion of red fruit, with floral and spicy notes. Very nice balance combining great freshness, beautiful complexity, soft texture and balanced acidity. Please consider decanting 30 minutes before serving.
Food pairings: Aged or mild cheese (Cheddar, Dry jack, Fontina, Swiss), duck (and confit), game birds, beef, lamb, mushrooms, strip steak, foie gras, pasta w/ truffles, short ribs, etc.