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Chateau de Beaucastel Hommage Jacques Perrin Chateauneuf-du-Pape 2009

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP99
  • WS97
  • ST96
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Winemaker Notes

Deep black-ruby color. Profound aromas of black cherry, cassis, spice, leather and game, with an almost medicinal aspect. Very sweet entry, then firm and closed, almost too hard on the palate today. Extremely concentrated on the finish. This is a wine to be kept for your retirement.

Critical Acclaim

RP 99
The Wine Advocate

Potentially the wine of the vintage, the 2009 Beaucastel Chateauneuf du Pape Hommage a Jacques Perrin had just been bottled two weeks before my visit. A wine of extraordinary density, richness, precision and unreal flavor intensity, it reveals abundant gamey, meaty notes intermixed with smoked duck, Provencal herbs, blueberries, blackberries, kirsch and licorice. This loaded, multidimensional, massively concentrated 2009 is much softer than most Hommages. It should be drinkable in 3-4 years and keep for 30-40 years thereafter. Kudos to one of the world’s great winemaking families!

WS 97
Wine Spectator

Very dense, with Turkish coffee, roasted alder and allspice notes out front, followed by a huge core of Black Mission fig, crushed black currant and black licorice notes. The long finish lets loam and ganache flavors stride through, showing cut and precision. This has serious power and intensity, and should cruise easily in the cellar.

ST 96
International Wine Cellar

Glass-staining purple. Hypnotic bouquet of black and blue fruits, potpourri and exotic spices. Broad, sappy and strikingly pure, with intense blackberry and boysenberry flavors that reach ever corner of the palate. Rich but lithe wine with a seamless texture and superb finishing clarity. This wine's marriage of power and vivacity is something else.

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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.

Ribera del Duero

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An increasingly popular source of high-quality bold red wines...

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An increasingly popular source of high-quality bold red wines, the Ribera del Duero region of north-central Spain has begun to rival neighboring Rioja as one of the country’s best in its category. Set at high elevation in the valley above the Duero River (which continues east into Portugal where it is known as the Douro), it has a relatively short growing season, posing a risk of spring frost. Temperatures vary wildly between day and night as well as throughout the year, making this a relatively high-risk viticultural region. Nevertheless, since the 1980s, after a long lull in relevance, Ribera del Duero has experienced a surge in popularity as winemakers from throughout the world have recognized its high potential.

Tempranillo, known locally as Tinto Fino, is the primary variety, often vinified on its own. Here, it takes on a more robust persona than in Rioja, with deep color, structured tannins, and a healthy dose of acidity. It has all of the necessary qualities to create balanced wines, but is occasionally blended with international varieties like Cabernet Sauvignon, Merlot, and Malbec. A small amount of rosé is made from Garnacha. White wine is uncommon here and typically reserved for local consumption, and can only be made from the aromatic Albillo grape.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity...

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

VBRCDBHJPC_2009 Item# 116852

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