New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
Chateau de Beaucastel Chateauneuf-du-Pape 2004
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.
"One of the great successes of the vintage and certainly better than their 2003 is Beaucastel's 2004 Chateauneuf du Pape. Deep ruby/purple in color with loads of licorice, smoked game, black cherry and blackberry fruit, along with incense and truffle, the wine has fabulous richness, high tannin, medium to full body, and beautiful length, richness, and purity. This is a beauty and one of the vintage's finest wines. Give it 4-6 years of bottle age and drink it over the next 25+ years. It has the potential to be one of the longest-lived Chateauneuf du Papes of the vintage."
Robert Parker, The Wine Advocate
"Ruby-red. Powerful red and dark berry aromas verge on liqueur-like but are enlivened by zesty mineral and anise accents. Lush, supple and sweet, with deep raspberry and cherry flavors, fine-grained tannins and complicating herb and smoked meat tones. Very smooth on the finish, which is sappy, deep in cherry flavor and impressively long."
-International Wine Cellar
Showing brilliantly, with a deep, rich and layered profile, the straight 2004 Chateauneuf du Pape has gorgeous black cherry, earth, underbrush and background meatiness that gives way to a full-bodied, concentrated and pure feel on the palate. A foudre-aged blend of 30% Mourvedre, 30% Grenache, 10% Syrah and 5% Cinsault, with the balance a mix of the other permitted varieties, this knockout Chateauneuf du Pape will have another 10-15 years of prime drinking.
Ruby-red. Powerful red and dark berry aromas verge on liqueur-like but are enlivened by zesty mineral and anise accents. Lush, supple and sweet, with deep raspberry and cherry flavors, fine-grained tannins and complicating herb and smoked meat tones. Very smooth on the finish, which is sappy, deep in cherry flavor and impressively long.
In 1903, a young chemical engineer and mathematics professor named Pierre Perrin, together with his father-in-law, began to restore the domaine following the ravages of phylloxera. His son, Jacques Perrin, took over the domaine in 1953 and introduced many innovations such as improved grape varietals, integrated pest control, and a flash-heat exchanger.
Today, the third and fourth generations of Perrins, François and Jean-Pierre and Jean-Pierre's sons Pierre, Marc and Thomas, continue in the tradition of their father and grandfather. The vineyards of Beaucastel are treated as a garden: no chemical fertilizer, no chemical week killers or sprays are permitted. Organic fertilizer comes from compost and only a minimum of traditional sulphur-copper spray is used in the vineyards.
The vineyards are planted in all the traditional grapes of Châteauneuf-du-Pape: Grenache, Mourvèdre, Syrah, Cinsault, Vaccarese, Counoise, Terret Noir, Muscardin, Clairette, Picpoul, Picardin, Bourboulenc, Roussanne.
Known for elegant wines that combine power and finesse...
Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. Its close proximity to the San Francisco Peninsula and the San Pablo Bay is instrumental in controlling the climate of the area. The winds from the San Pablo Bay create a cooling effect ideal for producing wines with crisp acidity and balanced flavors.
This cooler pocket of California lends itself to growing Pinot Noir and Chardonnay, and more recently, Old-World style Syrah. While more delicate than most wines from neighboring regions, these are firmly structured, complex, and full of flavor. Carneros is also an important source of sparkling wines made in the style of Champagne.
One of the most difficult yet rewarding grapes to grow...
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.