Winemaker Notes
The 2004 Esprit de Beaucastel is dark black-red in color, with a rich briary nose of dark red fruit (plum and currant), sweet spices (nutmeg, clove) and mocha. The elegant, layered palate shows spicy plum and cherry fruit, smoky, meaty flavors, and ripe tannins. The long finish reveals mineral and black cherry. The wine is showing remarkably well now, but should evolve elegantly in bottle for 10-15 years or longer.
Food pairings: Game, dark fowl (i.e. duck), richly flavored stews, lamb, Asian preparations of red meats (i.e. beef stir fry).
"2004 Esprit de Beaucastel is a beautifully complex effort (3,500 cases produced) displaying a dense ruby/purple color as well as a sumptuous perfume of earthy black cherries and cassis intermixed with new saddle leather, roasted meat, and Provençal herbs. With great intensity, medium to full body, and silky tannin, it tastes like top-notch southern Rhône. This broadly flavored red should age well for at least a decade." 92 Points
Wine Advocate
August 31, 2007
Professional Ratings
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Vinous
The 2004 Esprit de Beaucastel takes its time blossoming in the glass but is worth waiting for, as coaxing reveals depths of dried black cherry, rosemary, dusty earth and florals. This is pure elegance, with seamlessly silken textures and polished red and blue fruits swirling across a stream of vibrant acidity. Nuances of brown spice combine with blood orange through the long and still lightly tannic finale. Hints of citrus-tinged raspberry resonate for well up to a minute. This beautifully balanced and well-constructed Esprit de Beaucastel still has a bright future ahead of it. Anyone with the 2004 in their cellar should be smiling from ear to ear.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast California wine district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the Central Coast California wine region could probably support almost any major grape varietiy, it is famous for a few Central Coast reds and whites. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.