Coudoulet Blanc

apéritif, scallops, richer fish in sauce.

The Coudoulet soil has many similarities to that of Beaucastel. It is made out of Molasse seabed covered by diluvial alpine deposits. These pebbles called “Galets Roulés” play a big role: They take in the heat during the day and let it if off slowly at night which gives a good start to the vines in the Spring.

For eight months in barrels and steel tanks, before blending and bottling, without cold stabilisation.

Hand-picked grapes are collected in baskets prior to sorting, pneumatic pressing and clarification of the must, fermentation partially in oak barrels and partially in steel tanks.

In 1549 Noble Pierre de Beaucastel bought a barn with its land holdings containing 25 saumées at Coudoulet. More than four centuries later this remarkable domaine known today as Chateau de Beaucastel is producing what most people acknowledge to be the finest wines of Chateauneuf-du-Pape. In 1903 a young chemical engineer and mathematics professor named Pierre Perrin together with his father-in-law began to restore the domaine following the ravages of phylloxera. His son Jacques Perrin took over the domaine in 1953 and introduced many innovations such as improved grape varietals integrated pest control and a flash-heat exchanger. Today the third and fourth generations of Perrins François and Jean-Pierre and Jean-Pierre's sons Pierre Marc and Thomas continue in the tradition of their father and grandfather. The vineyards of Beaucastel are treated as a garden: no chemical fertilizer no chemical week killers or sprays are permitted. Organic fertilizer comes from compost and only a minimum of traditional sulphur-copper spray is used in the vineyards. The vineyards are planted in all the traditional grapes of Chateauneuf-du-Pape: Grenache Mourvèdre Syrah Cinsault Vaccarese Counoise Terret Noir Muscardin Clairette Picpoul Picardin Bourboulenc Roussanne.