Château de Beaucastel traces its existence back to 1549, when Pierre de Beaucastel bought a barn with a plot of land.
When phylloxera struck at the end of the nineteenth century, decimating the planted vines, the owner decided not to replant the vineyards, instead selling the propriety to Pierre Traminer in 1909.
He replanted the vines and passed them on to his son-in-law, Pierre Perrin, and in-turn to Pierre’s son, Jacques Perrin.
The fourth generation of Perrins, François and Jean-Pierre, have been at the helm since 1978 and the fifth generation of Marc, Pierre, Thomas, Cécile, Charles, Mathieu and Thomas, are also involved.
Château de Beaucastel covers 130 hectares, of which 100 hectares are planted with vines, including 70% within the Châteauneuf-du-Pape boundary and the remainder classified as Côtes-du-Rhône.
The land has been cultivated organically since 1950 and biodynamically since 1974.
The 30 hectares of Coudoulet are located just east of the vineyard of Beaucastel on the other side of the A7 motorway. For reasons that have now become obvious, Coudoulet is often considered the baby Beaucastel. The Coudoulet soil has many similarities to that of Beaucastel. It is made out of Molasse seabed covered by diluvial alpine deposits. These pebbles called “Galets Roulés” play a big role: They take in the heat during the day and let it if off slowly at night which gives a good start to the vines in the Spring.
30 hectares in Côtes-du-Rhône.
Molasse seabed of the Miocene period covered by diluvial alpine deposits (rolled pebbles), identical to the vineyard of Châteauneuf-du-Pape.
Each variety is harvested manually and separately, then sorted in the cellar. The harvest is heated to 80°C (skins) and then cooled down to 20°C. Classic maceration occurs in cement tanks for 12 days. Pressing in pneumatic presses. Blending of the different varietals after malolactic fermentation. Ageing in Oak Foudres for 6 months.
Grenache : 30%
Mourvèdre : 30%
Cinsault : 20%
Syrah : 20%