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Chateau de Beaucastel Chateauneuf-du-Pape Vieilles Vignes Roussanne 2006

Roussanne from Chateauneuf-du-Pape, Rhone, France
  • RP98
  • WS96
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Winemaker Notes

Châteauneuf-du-Pape, between Orange and Avignon. The Chateau de Beaucastel white "Vieilles Vignes" (old vines) is 3 hectares / 7 acres in size. In this case the old vines are at least 75 years old.

Critical Acclaim

RP 98
The Wine Advocate

The limited cuvee of 100% old vine Roussanne (50% vinified in barrel and 50% in tank), the 2006 Chateauneuf du Pape blanc Vieilles Vignes is an extraordinary wine. Since the debut vintage in 1986, I have been unable to figure out how to predict this cuvee’s aging potential, but I tend to agree with most sommeliers who feel this wine needs to be drunk in its first 4-6 years of life, then not touched again until age 12-15. It is so amazing, I usually drink it as quickly as I can get my hands on a few bottles. The sensational 2006 possesses a wonderful honeysuckle note interwoven with marmalade, tropical fruit, peaches, and buttery pastry characteristics, and zesty acidity despite a thick, full-bodied, rich texture. It is difficult to find a better white Chateauneuf du Pape than Beaucastel. Much like their reds, their whites are made in a style that is atypical for the appellation. It is put through full malolactic, and one-third is barrel fermented, then blended with the two-thirds that is aged in tank. Extraordinarily rich and honeyed, it is ideal for drinking with intensely flavored culinary dishes.

WS 96
Wine Spectator

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Chateau de Beaucastel

Chateau de Beaucastel

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Chateau de Beaucastel, , France - Rhone
Chateau de Beaucastel
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 Château de Beaucastel, is producing what most people acknowledge to be the finest wines of Châteauneuf-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 Châteauneuf-du-Pape: Grenache, Mourvèdre, Syrah, Cinsault, Vaccarese, Counoise, Terret Noir, Muscardin, Clairette, Picpoul, Picardin, Bourboulenc, Roussanne.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

PBC9037693_2006 Item# 99804

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