Chateau de Beaucastel

Jean-Pierre and François Perrin
84350 Courthezon
Tlf. +33 490 704 100
Chateau Beaucastel is not open for visitors.
In 2014 a caveau opened in the centre of Chateauneuf du Pape. 
It's open in the tourist season.



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 Tourelles l'Oustalet

"At Château de Beaucastel, we place the vine in its universe, that is to say, the land, the animals, the stars by which it is  impacted. Bees, birds, cicadas and lady-birds live there peacefully in this 
unique vineyard. Everyday, on each plot, 
the work helps to stimulate the physiology of the plant and its natural resistance, 
inside a unique ecosystem"

The Perrin family. From the left: Jean-Pierre (born 1944), François (born 1954), Matthieu, Pierre, Marc and Thomas Perrin. The photo - a few years old - belongs to the family Perrin - © Chateau de Beaucastel.
Jean-Pierre has 3 sons Marc, Pierre, Thomas and a daughter Cécile.
François has 3 sons Charles, Matthieu and Cécar. All 7 work for the domain in different positions

Hélene Perrin at Les Printemps in Chateauneuf du Pape 2014, Cesar Perrin at Auspice du Gigondas 2015 and Charles Perrin at Gigondas sur Table 2015

 © Chateau de Beaucastel.

In 1549 "Noble Pierre de Beaucastel", a protestant, bought a barn and some land and later a manor house was built at the place of today's Beaucastel. In 1687 a descendant Pierre de Beaucastel as appreciation of his conversion to catholicism was appointed as "Capitaine de la ville de Courthezon" by Louis XIV.
1909 Beaucastel was acquired by Pierre Tramier and he started a replantation on the estate. His son-in-law Pierre Perrin continued this and the same did his son Jacques Perrin (dead 1978).
Today Jacques Perrin's two sons Jean-Pierre and François Perrin are continuing the tradition and they have made Beaucastel the most famous wine from Chateauneuf du Pape. 
Their six sons Marc, Pierre, Thomas, Matthieu, Cesar and Jacques and a daughter
Hélene Perrin are ready to follow the family traditions and they all work in different posistions for the family.
Jean-Pierre and François Perrin have through the years bought vineyards in other appellations i Rhone and even in California - Tablas Creek Vineyard

Very old vines near Chateau de Beaucastel. You will see a small portion of replanted vines - a prove of good health conditions in a vineyard.

Resting soil at Beaucastel. To the right a map showing the situation of the domain's vineyards

All vineyards of Beaucastel are covered with the big stones, typical for Chateauneuf du Pape. The galets roulés as these stones are called in French was formed by rolling in fast runnig water when the ice was melting after the last ice age leaving its sediments and shaping the landscapes of the Rhone Valley.
The domain covers about 130 ha. About 30 ha are continuesly in a process of replanting. Each year 2-3 ha are planted with new vines. After removing old plants the soil rests for some years before planting is done. 
The blend of Chateauneuf du Pape from Beaucastel is not quite typical for the appellation. The grape varieties are different from most wines of Chateauneuf du Pape: For the white wines Roussanne plays a dominant part of the blend and for the red wines the high percentage of Mourvedre (Very old plants planted after World War II when an american rootstock compatible with Mourvedre was discovered). 
All the 13+ grape varieties allowed are grown and vinified seperately.


Château du Grand Prébois. Photo: © Chateau de Beaucastel

Château du Grand Prébois Photo: © Chateau de Beaucastel


Chateauneuf du Pape
2012: 30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise, 5% Cincault and 15% from small parts of Vaccarèse, Terret Noir, Muscardin, Picpoul, Picardan, Bourboulenc and Roussanne. 
Before the fermentation the must for a short time (less than one minute) is heated op to 80oC and then cooled down to 20oC. 
Each variety are vinified separately. Syrah and Mourvedre in wooden tanks and the rest in concrete tanks. After malolactic fermentation the wine is blended (assemblage) and then aged in foudres for a year. Finaly the wine is kept in bottles for at least a year before sale.

Chateauneuf du Pape
Hommage à Jacques Perrin
Made from the best part of the grapes. The percentage of Mourvedre in this cuvée is often up to 60%. It's only made when the quality of the vintage allows.

Robert Parker about vintage 2010 of this cuvée
"I don't know what more a wine could offer. Inky blue/purple, with an extraordinary nose of smoked duck, grilled steaks, Provencal herbs, blackberries, blueberries, kirsch, licorice and truffle, enormously massive, concentrated, full-bodied and built for 30-50 years of cellaring, this wine, which is dominated by its Mourvedre component, is a tour de force, a spectacular, world-class wine. It is going to require some patience, though, and seems to need 4-5 years of cellaring. It should again be almost ageless in its potential. Score: 100."

Chateauneuf du Pape Blanc
2013: 80% Roussanne, 15% Grenache Blanc and 5% Clairette, Bourboulanc and Picardin. 30% of the wine is fermented in barrels and the remaining part in temperature controlled stainless steel vats. It stays in these barrels or tank for 8 months.

Chateauneuf du Pape Blanc Cuvée Vieilles Vignes.
2013: 100% Roussanne from very old vines. Fermentation and maturing as for Tradition.

Description from the domain's website:
"Considered as one of the greatest white wines in France, only 6000 bottles of this wine are produced. It's made with 100% very old Roussanne vines slightly over riped. This exceptional wine must be drunk within 3 years or after 15 years."

The most northern lieu-dit of AOC Chateauneuf du Pape is Coudoulet. Some of Beaucastel parcels are placed here. Just outside the border of the appellation are vineyards (30 ha.) from where grapes are used for Cotes du Rhone, white, red and a small quantity of rosé. The soil here is very like the soil for the wines named Beaucastel.

Cotes du Rhone Coudoulet de Beaucastel
2012: 40% Grenache, 30% Mourvèdre 20% Syrah and 10% Cinsault.
Aged for 6 months in foudres.

Cotes du Rhone Blanc Coudoulet de Beaucastel
2013: 30% Marsanne, 30% Viognier, 30% Bourboulenc og 10% Clairette. Fermentation and ageing partly in barrels and partly in steel tank for 8 months.

The vinification takes place at Château du Grand Prébois. The ageing takes place at Chateau de Beaucastel. Photo: © Chateau de Beaucastel


Beside the wines with the name Beaucastel on the label a range of other wines are produced by Perrin et Fils. Among them a Chateauneuf du Pape Les Sinards. This wine is made from different sources: young vines or wine which is not up to the wanted standard for Beaucastel (In 2002 all the production of Red Beaucastel was used for Les Sinards). A negociant bottle is used for this cuvée to underline that it's not the "real" Chateau de Beaucastel.

Through the years Famille Perrin or Perrin et Fils has bought domains or vineyards in other appellations in Rhone, Domaine du Clos des Tourelles in Gigondas, vineyards in Vinsobres and Cairanne.

From other appellations the firm Famille Perrin has has agreements with wine growers about renting vineyards.
They have always fully control of the works in the vineyards, and it's harvest teams from Beaucastel who pick the grapes and the wines are made at Beaucastel's winery.
The cellars for vinification of all the wines from Chateau de Beaucastel or Perrin et Fils are placed at Château du Grand Prébois, Route Jonquières 84100 Orange. Only Chateauneuf du Pape wines are aged/ matured at Chateau de Beaucastel.

In 2009 Famille Perrin bought Restaurant l'Oustalet situated at the square in Gigondas from Gabriel Meffre. The restaurant got it's first Michelin star  

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Updated  28-01-2019