Wine List
Chateauneuf du Pape Chateau de Beaucastel 1998
- Country
- France
- Region
- Rhone Valley,
- Southern Rhone
- Producer
- Chateau de Beaucastel
- Grape(s)
- Grenache (30%)
- Mourvèdre (30%)
- Syrah (10%)
- Cinsault (5%)
- Type
- Red
- Style
- Robust
- Oaked Style
- Oaked
- Body Style
- Full bodied
- Alcohol Content (%)
- 13.5
- Closure Style
- Cork
- Organic / Biodynamic
- Normal
Region
Grenache forms the backbone of southern Rhône blends, including Châteauneuf du Pape, Gigondas and Vacqueyras. The vast area of Côtes du Rhône offers a great diversity of soils, microclimates and a variety of grapes to create a range of styles at all quality levels. The aromatic dessert Muscat de Beaumes de Venise, is fragrant and sweet.
Producer
The Beaucastel family were living in the village of Courthezon in the 16th century when Pierre de Beaucastel bought a plot of land and later built the Chateau. However it wasn`t until 1909 that the vineyards were planted, and today the estate is owned by Perrin family and is the most significant estate in the appellation. The Chateau is renowned for using a blend containing all thirteen permitted grape varietals and organic farming principals for their extraordinary Chateauneuf du Pape. Vinification includes a unique heating of the grapes before fermentation. This may account for the accessability of the wines at a relatively young age yet their fabulous complexity develops with further maturation.
Tasting (Long)
Perhaps the leading estate of the region, Beaucastel is one of few serious estates to blend their Châteauneuf using all 13 approved grape varieties for the appellation. Grenache, Syrah and Mourvèdre predominate yet small proportions of Counoise, Rousanne and others add complexity. Deep ruby red, with aromas of leather, wild herbs, cedar and pepper on the nose. It is rich, spicy, smooth and full bodied on the palate.
Tasting (Short)
The colour is dark ruby red with violet inflections. The nose is very jammy and fruity, followed by spices and pepper on the palate.
Food
Serve alongside the richest of game including wild boar and venison and roast meats, and strong cheeses.
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