Château de Beaucastel 2016

Characteristics and tasting advice for Château de Beaucastel 2016

Tasting

Color

The color reveals a deep, intense ruby hue.

Nose

The nose reveals lovely aromatic complexity, with notes of black fruit, spices, and the garrigue typical of the appellation.

Palate

On the palate, the wine charms with its creamy, fleshy texture, supported by silky, perfectly integrated tannins. The finish stands out for its remarkable length and mineral freshness.

Food and wine pairings

This Châteauneuf-du-Pape is an ideal match for roasted red meats, game, and poultry with Herbes de Provence. It also pairs beautifully with mushroom- and truffle-based dishes.

Serving and cellaring

Château de Beaucastel 2016 benefits from being decanted one to two hours before serving. It is best enjoyed at a temperature between 15 and 16°C. This vintage can be cellared until around 2040.

An outstanding Châteauneuf-du-Pape from an exceptional vintage in the Rhône Valley

The estate

Established in the 16th century, Château de Beaucastel was taken over in the early 20th century by Pierre Tramier. His son-in-law, Pierre Perrin, brought renewed momentum, while Jacques Perrin extended its renown far beyond France’s borders. Today, Jacques Perrin’s sons and grandsons carry on the demanding pursuit of excellence that defines this family estate, among the most prestigious in the Rhône Valley.

The vineyard

The Châteauneuf-du-Pape vineyard from which this wine comes enjoys a privileged location at the northern edge of the appellation. The vines thrive on a distinctive terroir, with surface layers of rounded pebbles resting on deep soils of sand, clay, and limestone. This configuration provides excellent drainage and natural thermal regulation. The Mistral, the dominant Mediterranean wind, ensures natural protection against vine diseases while also contributing to the wines’ mineral freshness.

The vintage

The 2016 vintage ranks among the greatest vintages of the southern Rhône Valley in recent decades. After a mild winter and ideal flowering in May, the summer proved exceptionally hot, with July recorded as the hottest in fifty years. Timely rainfall in mid-August allowed the vines to continue ripening under optimal conditions. Harvest took place from early September through October 5 in sunny weather, with cool nights and the refreshing Mistral, enabling grapes of impeccable health and exceptional concentration to be brought in.

Winemaking and aging

Château de Beaucastel 2016 is vinified using a plot-by-plot approach that respects the characteristics of each grape variety. The thirteen varieties are vinified separately, with reductive grapes such as Mourvèdre and Syrah fermenting in oak foudres, while oxidative varieties are vinified in traditional vats. After malolactic fermentation, the blend is made and the wine is aged for one year in large-capacity oak foudres. Traditional egg-white fining precedes additional aging in bottle at the estate before release.

Grape varieties

Mourvèdre (30%), Grenache (30%), Syrah (10%), Counoise (10%), Cinsault (5%) and a blend of the eight other grape varieties authorized in the appellation (15%): Vaccarèse, Terret Noir, Muscardin, Clairette, Picpoul, Picardan, Bourboulenc and Roussanne.