Chateau de Beaucastel Chateauneuf-du-Pape 2013 Front Label
Chateau de Beaucastel Chateauneuf-du-Pape 2013 Front LabelChateau de Beaucastel Chateauneuf-du-Pape 2013 Front Bottle ShotChateau de Beaucastel Chateauneuf-du-Pape 2013 Back Bottle Shot

Chateau de Beaucastel Chateauneuf-du-Pape 2013

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750ML / 14% ABV
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4.5 26 Ratings
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4.5 26 Ratings
750ML / 14% ABV

Winemaker Notes

Nearly black in color. The nose is very delicate and powerful at the same time, red fruit, black currants, blackberries, spices, thyme and lavender. The bouquet is very elegant, rich and round. Figs, cherries, black currants and stewed fruit, all with a great acidity. The tannins are present but very delicate.

Blend: 30% Grenache, 30% Mourvedre, 10% Counoise, 10% Syrah, 5% Cinsault, with others.

Critical Acclaim

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WW 94
Wilfred Wong of Wine.com
Can a wine be too pretty? Let's get real and just say, "No!" I know that some traditionalists will say that this one smells too "New World" like. This wine simply beautiful and one that everyone (and I mean everyone) will enjoy. How can one not like the most beautiful wine in the world? I poured this for the team and I saw smiles all the way and around. Medium to deep ruby, garnet color; aromatic red and blue fruits in the nose, with a whiff of dried sage, sweet earth and herbs de Provence; medium bodied, and so well structured on the palate; dry, medium acidity, fine balance; alluring flavors of red and blue fruits simply dance on the palate, with class and grace, excellent persistence; medium to long finish, smooth and fine the aftertaste. Drinking quite well now and sure to get better with time. Medium finish, perky aftertaste. This one calls for rotisserie organic chicken, with fresh wild greens; I can almost tasting this food pairing now. (Tasted: December 17, 2015, San Francisco, CA)
TP 94
Tasting Panel
Another stunner from the Perrin family. Bright, fresh and elegant with refined red berry fruit and clean flavors of potential.
RP 93
Robert Parker's Wine Advocate
The 2013 Chateauneuf du Pape is a beauty and has a rare level of concentration and depth in the vintage. Blueberry, crushed flowers, pepper, and violet aromas and flavors flow nicely to a medium to full-bodied, structured and tannic Beaucastel that has impressive purity and plenty of length. It’s not massive, but still needs 4-5 years of cellaring and will keep for a decade after that.
WE 93
Wine Enthusiast
While not the most structured vintage of Beaucastel, this is a full-bodied, creamy-textured rendering of Châteauneuf-du-Pape. Finely detailed notes of plum, thyme and leather mark the nose, while the flavors are ripe almost to the point of jamminess. Drink now–2025.
WS 92
Wine Spectator
Solid, with a core of fig and blackberry fruit that fans out steadily from start to finish as lightly singed juniper, tobacco and brick dust notes waft through. Latent acidity hold the finish. Best from 2017 through 2028.
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Chateau de Beaucastel

Chateau de Beaucastel

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Chateau de Beaucastel, France
Chateau de Beaucastel Chateau de Beaucastel Winery Image

In 1549, "Noble Pierre de Beaucastel" bought "a barn with its land holdings, containing 25 saumées at Coudoulet". More than four centuries later, this remarkable domaine, known today as Chateau de Beaucastel, is producing what most people acknowledge to be the finest wines of Chateauneuf-du-Pape.

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 Chateauneuf-du-Pape: Grenache, Mourvèdre, Syrah, Cinsault, Vaccarese, Counoise, Terret Noir, Muscardin, Clairette, Picpoul, Picardin, Bourboulenc, Roussanne.

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Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Chateauneuf-du-Pape is the leading sub-appellation of the southern Rhône River Valley. Large pebbles resembling river rocks, called "galets" in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.

According to law, eighteen grape varieties are allowed in Chateauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.

Only about 6-7% of wine from Chateauneuf-du-Pape is white. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.

The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.

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CGL143224_2013 Item# 143224

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