Wine Spectator: Dark, dense and very closed now, this has a tremendous core of crushed plum, linzer torte and blackberry confiture waiting in reserve. Ample singed cedar and mesquite, warm paving stone and black tea notes lurk in the background and glide through the finish. Features serious grip, but wonderful integration. Should cruise in the cellar. Best from 2016 through 2035. 7,500 cases made.
Robert Parker:Interestingly enough, even though many of the 2010 Perrin et Fils selections from the southern Rhone were scheduled to be bottled right after my visit, the 2010 Beaucastel had already been put in bottle. This is a gorgeous wine, a classic blend of 30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise and the balance the other permitted varietals in the appellation. Deep purple, with loads of bouquet garni, beef blood, blackberry, kirsch, smoke and truffle, this wine is full-bodied, rich and showing even better than it did last year. I still think it needs 3-5 years of cellaring, and it should last for 25-30 years, as most of the top vintages of Beaucastel do.
Chateau de Beaucastel has long been regarded as one of the greatest wines in France. It is notorious for its elegance, balance and ageing potential. Beaucastel has an exceptional terroir at the Northern limit of Chateanuef du pape, exposed to the Mistral wind. All thirteen varieties of the appellation have been organically grown since the sixties.
|Wine maker notes
|Each variety is harvested separately and manually. Vinification takes place in oak fermenters for the reductive varieties (Mourvèdre, Syrah) and in traditional enamelled concrete tanks for the Oxydative grapes (all the others). Once the malolactic fermentation is finished, the Famille Perrin blends the different varieties. The blend is then aged in oak Foudres for a year before being bottled.