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.



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.
During 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 years later.

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.
Jean Pierre has 4 children Cécile, Marc, Pierre and Thomas.
François has 3 sons C
harles, Matthieu and Cécar.
The 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

"We 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

Beaucastel 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 relatively unpredictable


Chateauneuf du Pape  
2017: 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 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%.

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 Vignes.
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 20% Cinsault.
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 James Copyright Egami Productions©, 2019), Marc Perrin (Drinks Business 2019)

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

Thomas Perrin (Sommerliers International) , 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 Courthezon

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 

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Updated  06-03-2021