Château de Beaucastel : Coudoulet de Beaucastel 2022

Characteristics and tasting advice for the Coudoulet de Beaucastel 2022 from Château de Beaucastel

Tasting

Color
Clear ruby red color, highlighted with violet reflections, combining elegance and brilliance.

Nose
The nose seduces with its freshness and harmony, mixing fresh red fruits and subtle notes of cypress.

Palate
The palate, balanced and velvety, reveals soft tannins, a beautiful roundness and fruity aromas. The finish, ample and suave, stretches with a beautiful length marked by a saline touch.

The elegance and depth of an exceptional red wine from the Rhône Valley

The property
Dating back to the 16th century, the Château de Beaucastel was given a new lease of life at the beginning of the 20th century thanks to Pierre Tramier. His son-in-law, Pierre Perrin, gave a decisive boost to the estate, while Jacques Perrin extended its fame well beyond the French borders. Today, Jacques Perrin's descendants continue this quest for excellence with passion, establishing this family property as a true reference among the great signatures of the Rhône Valley.

The vineyard
Coming from a 30-hectare terroir, Le Coudoulet de Beaucastel is a wine from the Rhône Valley grown on a soil of Miocene marine molasse scattered with rolled pebbles. This terroir, very close to that of Châteauneuf-du-Pape, stores solar heat during the day to release it at night, thus promoting an early awakening of the vine in the spring.

The vintage

2022 was marked by extreme weather conditions but overall favorable for a good quality of grapes, although yields vary according to the plots. An exceptionally dry winter and spring ensured impeccable health of the vines. Despite a very hot summer, rains in August allowed for a progressive maturation of the berries. The early harvests gave birth to fine, fruity and low-alcohol rosés, as well as balanced reds with delicate extractions.

Vinification and aging

Manual harvest, sorting of the harvest on arrival at the cellar, heating of the whole berries to 80°C (skin), cooling to 20°C. Classic maceration in concrete tanks for 12 days. Drawing off the free-run juice. Pressing in a pneumatic press. Blending of the different grape varieties that have been vinified separately after malolactic fermentation. Aging in oak casks for 6 months.

Blend

Grenache (40%), mourvèdre (30%), syrah (20%), cinsault (10%).