To produce the Châteauneuf-du-Pape Rouge Château de Beaucastel, each grape variety was hand harvested and vinified separately. The Mourvedre and Syrah were vinified in oak barrels, while the others were vinified in traditional tiled cement tanks. At the end of malolactic fermentation, all varieties were blended and the wine aged in large oak casks (foudres) for 12 months before it was bottled.
Château de Beaucastel owns 110 hectares of vineyards in the north of the Châteauneuf-du-Pape appellation, where they grow all 13 grape varieties authorised by the appellation rules. The vines are farmed organically and are on average 50-years-old. They are planted on pudding stone soils, which are traditional to the Southern Rhône. These stones retain heat from the day and keep the vines warm at night, helping to ripen the grapes. The sub-soils are made up of sand, clay and limestone.
The 16th century Château de Beaucastel was acquired by the Perrin family in the early 1900s. With a global following for their benchmark Châteauneuf du Pape, the wines at this historic property are consistently among the finest in the region.