Chateau de Beaucastel Chateauneuf du Pape Blanc Vielles Vignes 2004

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Winemaker's Notes:

Area of production Châteauneuf-du-Pape, between Orange and Avignon. The Chateau de Beaucastel white "Vieilles Vignes"...

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User Reviews for Chateau de Beaucastel Chateauneuf du Pape Blanc Vielles Vignes

Winemaker's Notes:

Area of production Châteauneuf-du-Pape, between Orange and Avignon. The Chateau de Beaucastel white "Vieilles Vignes" (old vines) is 3 hectares / 7 acres in size. In this case the old vines are at least 75 years old. Geology Miocene marine molasses overlaid with alpine diluvium (formed by round pebbles – or "galets"). Grape varieties Roussanne 100% Vinification Hand-picked and collected in baskets, grapes sorted, pneumatic pressing and clarification of the must. Fermentation takes place 50% in barrels and 50% in stainless steel vats. Maturing Following malo-lactic fermentation, maturation for eight months, with 50% in oak barrels and 50% in vats, prior to bottling. Tasting notes Colour: pale yellow. Nose: acacia flowers, honey. Palate: very rich, honeyed. A wine of exceptional complexity and balance, it should approach its peak in five to six years. To serve Serve lightly chilled at 12 to 14 °C /50 to 55 °F in a good tasting glass.

Area of production Châteauneuf-du-Pape, between Orange and Avignon. The Chateau de Beaucastel white "Vieilles Vignes" (old vines) is 3 hectares / 7 acres in size. In this case the old vines are at least 75 years old. Geology Miocene marine molasses overlaid with alpine diluvium (formed by round pebbles – or "galets"). Grape varieties Roussanne 100% Vinification Hand-picked and collected in baskets, grapes sorted, pneumatic pressing and clarification of the must. Fermentation takes place 50% in barrels and 50% in stainless steel vats. Maturing Following malo-lactic fermentation, maturation for eight months, with 50% in oak barrels and 50% in vats, prior to bottling. Tasting notes Colour: pale yellow. Nose: acacia flowers, honey. Palate: very rich, honeyed. A wine of exceptional complexity and balance, it should approach its peak in five to six years. To serve Serve lightly chilled at 12 to 14 °C /50 to 55 °F in a good tasting glass.

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