To produce the “Coudoulet de Beaucastel” Côtes-du-Rhône Château de Beaucastel, each variety was hand harvested and vinified separately. The grapes were then pressed using a pneumatic press into cement tanks for alcoholic and malolactic fermentation, for 12 days at a controlled temperature of 20°C. The wine was aged for six months in oak foudres before bottling.
A quarter of Beaucastel’s 100 hectares lie just beyond the Châteauneuf-du-pape appellation boundary. It is the fruit from the vines grown here which make up the excellent Côtes-du-Rhône: ‘Coudoulet de Beaucastel’. Given the proximity of the vineyards to Châteauneuf-du-pape, this wine is often dubbed a ‘baby Beaucastel’. The soils are classic sand, clay and limestone, carpeted with galets, the region’s archetypal pudding stones, which help the grapes to ripen by retaining the daytime heat and releasing it at night. In addition to prime vineyard holdings, the Perrin family are pioneers of sustainable farming, having converted to organic viticulture as early as 1950 and having farmed biodynamically since 1974.
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.