Red wine 

Château de Beaucastel - Châteauneuf-du-Pape 2003

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Expert notes
RP  92
RVF  18
B&D  17.5
The winery : Château de Beaucastel - Perrin & Fils
Appellation: Châteauneuf-du-Pape (Rhône Méridional, Rhône, France)
Varietal(s): Syrah, Muscardin, Mourvedre, Grenache, Counoise, Cinsault, Vaccarese
Price range :  50.00 - 74.99 €   
Other vintages: 2011, 2010, 2009, 2008
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The result of all the efforts and innovations of three generations of the Perrin family is evident when one has the pleasure of tasting a good vintage of Château de Beaucastel at its peak. If one word could describe the red wines of Beaucastel it would be "pure": because these wines are the natural expression of the place and the grapes from which they come.

In this case the vineyard is a patchwork of the 13 permitted grape varieties It covers 70 hectares in all. The soil is the same porous, aerated blanket of Alpine diluvium (with rounded stones) over a base of Miocene marine limestone that exists elsewhere on the estate. The vines are on average 50 years old and yields are never more than 30 hectolitres per hectare and often much less. This is a vibrant and healthy vineyard due to years of organic cultivation.

The red wine of Beaucastel, as is the Coudoulet de Beaucastel, is structured, intense yet lean, partially thanks to the large percentage of Mourvedre - about 30% - in the final blend. Its austere tannic backbone and resistance to oxidation help Beaucastel age gracefully. Grenache (30%) contributes a warming sensation of ripe fruit and a velvety feeling in the mouth. Syrah at 10%, and Muscardin and Vaccarese with around 5% each, add colour and spicy aromas while increasing the wines ageing potential. 5% of Cinsault is added for softness and its special bouquet. The remainder is made up of small quantities of the seven other varieties allowed in Châteauneuf du Pape. They add that extra note of graceful complexity which make Château de Beaucastel such an extraordinary wine. Once the flash heating method has been accomplished, Beaucastel Rouge follows a more or less classic vinification. Most of the varieties are fermented separately until the malo-lactic fermentation is completed, at which point they are blended after comprehensive tastings.

The young wine then matures in large oak barrels of 40 hl /1000 gal. for about 12 months. Fining is carried out with egg whites, and then the wine is bottled and left to age one more year in Beaucastel’s cellars before being offered for sale.

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Château de Beaucastel - Châteauneuf-du-Pape 2003 - United States

There is currently no offer for the vintage 2003.
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Offers for other vintages - United States
2008
France
71.00 €
75 cl
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See all wines from winery Château de Beaucastel - Perrin & Fils
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