Beaucastel Ch-du-Pape 2000

Chateau de Beaucastel (owned by the Perrin Brothers), Chateauneuf-du-Pape, Southern Rhone, France,  2000

Vinified in the modern style – all grapes are de-stemmed before fermentation, which is in temperature controlled vats, for about 15 days, and then aged in oak barrels over 12 months. All 13 varies are vinified separately and then blended. From the producer’s website .. ‘grenache and cinsault provide warmth, colour and roundness; mourvedre, syrah, muscardin and vaccarese provide structure, aging ability, colour and a 
very straight taste; and counoise and picpoul provide body, freshness and very particular aromas’. Mourvedre is Beaucastel’s signature variety, often making up 1/3 of the blend, proportion unknown in this wine.

Post-ageing, the wine is bottled and held at the Chateau for a further 12 months.

An organic unfiltered wine which throws a deposit, natural cork closure, 13.5%, £70, Gauntleys.

Benefits from two hours decanting at room temperature.

WSET style tasting note
Appearance – clear and bright, deep intensity garnet, showing orange at the rim and distinct tears.

Nose – clean on the nose, with a pronounced intensity, fully developed, with a hint of VA, kirsch, porty nuances, stewed fruit – black cherry, blackberry, black plum; dried fruit – currants, raisins and cherries; warm sweet tobacco, dark chocolate and a rich meaty/gamey note.

Palate – a dry wine, with medium acidity, with smooth well-integrated medium (-) tannins, medium (+) alcohol, medium (+) body, with a medium (+) intensity and a velvety texture, with flavours of kirsch, stewed red and black cherries, dried currants, raisins and figs, tobacco and a gamey note.  A very long length with a smooth clean finish.

Quality – a very good quality wine, with a balance between acidity and alcohol, which are in perfect harmony with the intensity of flavour.  A highly complex wine with well-developed tertiary notes, concentrated flavours, and a long, long length with a clean finish.  This wine has the balance, acidity and tannins to keep and continue to develop for another 3-5 years.

About citbp

I am interested in everything about wine, from site selection to tasting.
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