Coudoulet Rouge

Pair with roast beef, braised meats, herbed steaks, or venison.

The 2016 vintage in the Southern Rhone valley is exceptional, both in terms of quality and quantity, thanks to idyllic weather conditions that protected the region from climatic accidents throughout the whole year.

Ageing in oak foudres for 6 months.

Each variety is harvested manually and separately, then sorted in the cellar. The harvest is heated to 80°C (skins) and then cooled down to 20°C. Classic maceration occurs in cement tanks for 12 days. Pressing in pneumatic presses. Blending of the different varietals after malolactic fermentation.

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.