Château de Beaucastel : Oenothèque 2016

Characteristics and Tasting Advice for the Oenothèque 2016 from Château de Beaucastel

Tasting

Color
Beautiful ruby-red color.

Nose
A fresh nose with delicious notes of chocolate.

Palate
Full-bodied and fruity, the palate combines fine tannins that extend into a lingering, expressive finish.

Serving Temperature

For optimal enjoyment, it is recommended to decant this wine at around 15 °C before serving.

The Balance and Vibrancy of a Red Wine from the Rhône Valley

The Estate

Founded in the 16th century, Château de Beaucastel was taken over in the early 20th century by Pierre Tramier. While his son-in-law, Pierre Perrin, gave the estate new momentum, its great renown beyond France’s borders was built thanks to Jacques Perrin. The sons and grandsons of Jacques Perrin continue to this day the pursuit of excellence of this family estate, which ranks among the finest labels of Rhône Valley wines.

The Vineyard

Château de Beaucastel watches over a single, contiguous 110-hectare vineyard north of the Châteauneuf-du-Pape appellation. Farmed organically since the 1960s, the vines are planted on soils made up of galets roulés on the surface, with clay, sand, and limestone in the subsoil.

The Wine

Carefully aged in the estate’s cellars, this Châteauneuf-du-Pape comes from a 70-hectare vineyard whose grape variety profile is a mosaic of varieties such as Grenache, Mourvèdre, Syrah, Counoise, Cinsault, and others (Vaccarèse, Terret Noir, Muscardin, Clairette, Cijpoul, Picardan, Bourboulenc, Roussanne).

Winemaking and Aging

Hand-harvesting by variety, with vinification also carried out separately: in conical wooden vats for reductive varieties (Syrah, Mourvèdre) and in concrete or enameled stoneware vessels for oxidative varieties (all the others). Malolactic fermentations are followed by blending the different varieties, before one year of aging in large oak foudres, then bottling.

Grape Varieties

Grenache (30%), Mourvèdre (30%), Syrah (15%), Counoise (10%), Vaccarèse, Terret Noir, Muscardin, Clairette, Picpoul, Picardan, Bourboulenc, Roussanne (10%), and Cinsault (5%).