Chateau de Beaucastel Chateauneuf-du-Pape Blanc 2013
Blend: 80% Roussanne, 15% Grenache Blanc, and 5% Picardan, Clairette, and Bourboulenc
Critical AcclaimAll Vintages
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.
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.
Full-bodied and flavorful, white Rhône blends originate from France’s Rhône Valley. Today these blends are also becoming popular in other regions, proving most successful in Spain, Australia and California. Typically some combination of Grenache blanc, Marsanne, Roussanne and Viognier form the basis of a white Rhône blend with varying degrees of flexibility depending on the exact appellation.
In the Glass
Each variety contibutes something unique and different. Round, textural Grenache blanc gives green apple and white stone fruit flavors; weighty Marsanne adds structure and honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes while Viognier provides a creamy texture and elegant aromatics. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.
White Rhône blends are quite versatile food pairing wines and can work with light to medium rich meals that might often be matched to red wines. Heavier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `
In the Northern Rhône, blends of Marsanne and Roussanne are common in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage and St-Péray. Condrieu and Château-Grillet can produce single-varietal Viognier only. The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including the ones named above as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc.