Chateau de Beaucastel Chateauneuf-du-Pape (stained label) 2003
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Product Details
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Somm Note
Winemaker Notes
The vineyard is a patchwork of all 13 permitted grape varieties, 70 hectares in all. The soil is the same porous, aerated blanket of Alpine diluvium (rounded stones) on 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. It is a vibrant and healthy vineyard due to years of organic cultivation and close monitoring of the needs of each vine.
The red wine of Beaucastel as with Coudoulet de Beaucastel is a structured, intense yet lean drink, thanks in part to the large percentage of Mourvedre - about 30% - in the final cuvée. Its austere tannic backbone and resistant to oxidation help Beaucastel age gracefully.
Professional Ratings
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Wine Spectator
Young and tight, with garrigue and roasted game aromas peeking out from a core of ripe black currant, plum and fig fruit. Lots of toast tobacco and iron as well. The finish is well-endowed with tannins, but they are ripe and pure.
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Jeb Dunnuck
The 2003 Chateau de Beaucastel Chateauneuf-du-Pape isn't one for the ages and shows a clear, semi-opaque, ruby color along with an upfront, sweet nose of licorice, hot stones, hoisin sauce and roasted herbs. The palate is medium to full bodied with ripe (overripe?) fruit, a light, smooth texture and an enjoyable finish. All in all, an outstanding and seemingly early maturing wine.
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Wine & Spirits
Beaucastel's 2003 is assertive and intense, its black fruit flavors acquiring leathery, peppery overtones. Its brooding power is complemented by a silky texture, and it finishes with ripe, suave tannins.
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Robert Parker's Wine Advocate
One of the weaker vintages for this estate yet still outstanding, the 2003 Chateau de Beaucastel Chateauneuf du Pape delivers a surprisingly fresh profile, yet ten years after the vintage, it is entering the early stages of maturity. Loaded with red and black currants, iron, beef blood, rolled stone and garrigue on the nose, with no roasted fruit or over ripeness, it shines on the palate with excellent depth and richness. Medium to full-bodied, supple and integrated, with plenty of ripe fruit, it should continue to evolve for a handful of years. Consume it over the coming decade, max.
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The first evidence of Château de Beaucastel as it exists today is in the sixteenth century. In 1909, Pierre Traminer bought the estate and then transferred it to his son-in-law Pierre Perrin, a scientist who further developed Beaucastel. His son, Jacques, continued his father’s efforts until 1978 and today, the torch is carried by Jacques’ sons, Jean-Pierre and François. They are joined by the fifth generation of Perrins—Marc, Pierre, Thomas, Cécile, Charles, Matthieu, and César.
The vineyards of Château de Beaucastel are located on historic land where each of the 13 approved grapes varietals of the Châteauneuf-du-Pape appellation are planted. The art of blending these 13 grapes has been passed down from one generation to the next. Beaucastel is, first of all, a family story, the story of Famille Perrin. Their main strength is being able to blend the talents of each family member to run the wine estate under common values: absolute respect for land and terroir; biodynamic culture as a philosophy of life; and the research of truth, balance, and elegance.