|Chateau de Beaucastel
Jean-Pierre and François Perrin
Tlf. +33 490 704 100
Chateau Beaucastel is not open for
In 2014 a caveau opened in the centre of Chateauneuf du Pape.
in the tourist season.
In 1549 "Noble Pierre de Beaucastel", a
bought a barn and some land and later a manor house was built at the place of today's
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.
the phylloxera disaster, the site was owned by Elie Dussaud, who
built the Chateau de Val Seille - today the Hotel de Ville in
Courthezon. Wine production first came back 45
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
Jean Pierre has 4 children Cécile, Marc, Pierre and Thomas.
François has 3 sons Charles,
Matthieu and Cécar.
next generation is all trained in everything about operations.
It has been a principle for the family that everyone
should know every part of the company
are interchangeable. We are all trained to be able to occupy key positions and
we meet very regularly so that everyone stays informed" explains
Charles. "For example, everyone meets every week to taste - the art of
blending is part of the heritage." (Le
Monde 24 May 2019.
The domaine covers 100 ha of Chateauneuf du Pape
situated in the most Northern part of the appellation in and
around Lieu-dit Coudoulet in Courthezon and 30 ha of Cotes du
Rhone in Orange.
The vineyards have been cultived organic since 1960ties and are
certified agriculture biologique and biodynamique
places a great deal of emphasis on using all permitted grapes in
the red wines. Each
grape variety is vinified separately.
There are two special things to note about the grape
composition at Beaucastel. A large proportion
of Mourvedre is used in the red wines and Roussanne in the white
wines. Both of these varieties help to make
the wines very durable, but also to make the wines
"dormant" and make the wine's optimal drinking time
Chateauneuf du Pape
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 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
Made from the best part of
the grapes. The percentage of Mourvedre in this cuvée is often up to 60%.
Chateauneuf du Pape Blanc
2018: 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
2018: 100% Roussanne from 3 ha of very old vines. Fermentation and
maturing in barrels.
Cotes du Rhone Coudoulet de Beaucastel
2017: 30% Grenache, 30% Mourvèdre 20% Syrah and
Aged for 6 months in foudres.
Cotes du Rhone Blanc Coudoulet de Beaucastel
2018: 30% Marsanne, 30% Viognier, 30% Bourboulenc and 10%
Clairette. Fermentation and ageing partly in barrels and partly in steel tank
for 8 months.
Other wines from Perrin et Fils are mentioned
at seperate sites from other appellations
Jean Pierre Perrin, François Perrin (Photos: Alexandre
Egami Productions©, 2019), Marc Perrin (Drinks
Hélene Perrin at Les Printemps in Chateauneuf du Pape 2014,
Cesar Perrin at Auspice du Gigondas 2015 and Charles Perrin at Gigondas sur
Thomas Perrin (Sommerliers
Matthieu Perrin (Houlbergs Vinblog 2016), Pierre Perrin (Facebook 2014?)
© Chateau de Beaucastel.
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 wines from Beucastel and wines from other appellations made
by Perrin og Fils is made in cellars in Orange. Chateauneuf du Pape is
aged at Beaucastel
Famille Perrin at twitter
March 2019: "New cellar all done" - at Chateau Beaucastel i
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 in 2019
Index Chateauneuf du Pape