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Châteauneuf-du-Pape Beaucastel 2004

Winemaker's Notes:

Grape varieties The thirteen grape varieties of the Châteauneuf-du-Pape appellation with a strong percentage of Mourvèdre and Grenache (30% each), Syrah 10%, Counoise 10% Cinsault 5% and the rest divided up amongst the remaining grape varieties: Vaccarèse, Terret noir, Muscardin, Picpoul, Picardan, Bourboulenc, Roussanne. The Grenache and the Cinsault give the wine its colour, intensity and softness. The Mourvèdre, Syrah, Muscardin and Vaccarèse give the wine its renowned ageing potential and dark, classic character. The Counoise, Picpoul and other varieties provide freshness, fragrance and aromatic quality. Vinification Hand picking, then sorting of grapes upon arrival at the cellar. The skins of the grapes are heated briefly to 80 °C / 176 °F and then cooled to 20 °C /6O °F before the bunches drop into enamel tiled vats for twelve days' maceration. The free-run juice is then drained off and the must in the vat pressed in a pneumatic wine-press. Maturing The various grape varieties, most of which have been vinified separately, are blended after malo-lactic fermentation following a series of tastings. The resulting wine is then matured for one year in large oak barrels and then bottled after fining with egg whites. The wine is then matured in bottles for another year before release. Tasting notes Colour: very dark red. Nose: red fruits, leather, truffles, musk. Palate: spices, pepper, liquorice. To serve Serve at 15 °C / 59 °F in fine glasses.

Chateau de Beaucastel:
In 1321, under the reign of Pope John XXII, four barrels were brought from the papal cellar in Avignon to be filled with wine in Châteauneuf. Subsequently, the Popes increased their vineyard holdings in the region and the papal wine gained in fame. The Beaucastel family were living in Courthezon by the middle of the sixteenth century. In 1549 "Noble Pierre de Beaucastel" boug... Read more
In 1321, under the reign of Pope John XXII, four barrels were brought from the papal cellar in Avignon to be filled with wine in Châteauneuf. Subsequently, the Popes increased their vineyard holdings in the region and the papal wine gained in fame. The Beaucastel family were living in Courthezon by the middle of the sixteenth century. In 1549 "Noble Pierre de Beaucastel" bought "a barn with its plot of land extending to 52 saumées at Coudoulet". Later, the manor house that we know today was built here and you can still see the arms of the Beaucastel family sculpted in stone in one of walls of the drawingroom. The Beaucastels were among the more notable families of this little town and in 1687 Pierre de Beaucastel, in recognition of his conversion to Catholicism after the revocation of the Edict of Nantes, was appointed "Capitaine de la ville de Courthezon" by Louis XIV. The letter from Louis XIV, also signed by Colbert, to Pierre de Beaucastel is still in our possession. Two centuries later at the time of the phylloxera, the owner of Beaucastel was Elie Dussaud, a companion of Ferdinand de Lesseps who built the Suez Canal. In 1909 Pierre Tramier bought the property and Beaucastel then passed to his son-in-law, Pierre Perrin, a scientist who considerably increased the vineyard holding. His efforts were continued by Jacques Perrin until 1978... Today the torch is carried by Jean Pierre and François, sons of Jacques. But Marc, Pierre, Thomas and Matthieu, who represent the fifth generation, are ready to pursue this fabulous family history. Read less

Member Reviews for Châteauneuf-du-Pape Beaucastel

Add your review
Snooth User: Philip James
112,550
2.00 5
06/16/2007

Young and hot. Very spicy zin, notes of chocolate. Fairly average - overpriced for almost $30. Very spicy hot finish.


Snooth User: Supersnobs
1018695144
4.00 5
01/23/2012

This white wine is composed of 80% Roussanne and 20% Grenache. After picking the grapes and the fermentation of the juice, 30% aged in new oak barrels. The remaining 70% is aged in large wooden Foudres. 2004 seems to be a white wine to the old side, but a wine of this level can easily several years to mature in the bottle and are even benefit from. In the glass, the deep dark golden color is the first thing you notice about this hit from the southern Rhone region. The smell of the wine is characterized by mature tones, intensity and is very typical of a white wine from the illustrious Chateauneuf-du-Pape. We find in the fine fragrance notes of almond paste, apricot, honey and a little tray of orange mare. If the bottle open for some time are showing flowers and a small key from the glass timber up. There is also a slight oxidative tone observed. This is not at all disturbing and just adds a nice element to the wine. In the mouth the wine has a wonderful balance between crisp acidity and a high concentration of flavor. The aftertaste is long and intense. A beautiful specimen of a white Chateauneuf high flavor intensity, beautiful fresh tones and brilliant complexity. Definitely a beauty of a wine from this area. The wine is lovely to drink now, but has half hour to open. Our advice is to consume this wine in 2016, then it will be best. 93/100 Supersnobs.com


Snooth User: qmckenna
138455116
5.00 5
02/17/2009

Excellent CNP from a strong vintage. Smooth, rich, soft and distinctly sweet (the way the Romans liked them--and why they planted the Rhone).


Snooth User: ptkx83
2851427
5.00 5
07/06/2007

magical - did not know a zinfandel could be this good


Snooth User: elle
2828725
4.00 5
06/17/2007

the purple color is what drew me to this wine. after letting the bottle breathe, jammy and simple. easy to drink... easier to get drunk.


Snooth User: Wardeaux
39609112
4.00 5
04/26/2010

Always try to put this wine away and enjoy it years down the road. But I always pull it out for any special occasion. Hardest bottle to keep!!!


Snooth User: pazos
9037811
0.00 5
01/26/2010

Lovely floral nose followed by luscious honeysuckle, lavender and subtle tropical notes. Great balance & finish; truly a model of finesse & elegance in an offbeat white.


External Reviews for Châteauneuf-du-Pape Beaucastel

External Review
05/19/2011

Dark ruby red. Full-bodied. Medium fruit. Moderately tannic. Black fruits, herbs, tobacco. Reasonably packed and solid, with some jammy character. Not as flattering, ripe or aromatically developed as one would expect. This might improve with some cellar age.


External Review
01/03/2012

1989 is one of Beaucastelrsquo;s most successful vintages. Delicious young, it continues to age slowly as well as positively. The only problem has been reports about defective corks causing leakage (I bought several cases of this wine and have experienced no such problems). The winersquo;s dark ruby/purple color reveals slight pink developing at the rim. Intense aromas of pepper, dried herbs, new saddle leather, spice box, truffles, Asian spices, and black currant/berry fruit are followed by a full-bodied, moderately tannic wine with superb concentration. This youthful Chacirc;teauneuf-du-Pape should continue to age well for 10ndash;15 years.


External Review
01/03/2012

Beaucastelrsquo;s 2007 Chateauneuf du Pape has turned out even better out of bottle than I predicted. An inky/ruby/purple color is followed by a glorious nose of blue and black fruits, truffles, pen ink, licorice, and meat juices as well as glorious levels of acidity and sweet tannin, buttressing the fruitrsquo;s fabulous freshness and vibrancy. This full-bodied effort still displays considerable tannin, no doubt because of the relatively high Mourvedre content. It should resolve its tannins in 2ndash;4 years, and last for 25 or more.


External Review
01/03/2012

Like some rsquo;99s, itrsquo;s a bit leaner that the 2000s or 1998rsquo;s, but itrsquo;s well-made, with youthful exuberance of ripe fruit, toasted oak, grilled meat, smoked chestnuts and blood orange, ironlike notes. Best from 2005 through 2010.


External Review
09/27/2011

Beaucastel is one of the most balanced Chateauneufs vintage in and out, as the Perrins take full advantage of the 13 permitted grape varieties (rather than relying heavily on the sun-loving grenache, as many do) and take care to avoid overripeness. The result offers all the licorice, plum, earth and spice that define Chateauneuf, yet it glides over the palate, never weighing it down.


External Review
05/19/2011

Full body, medium acid. Red fruits, cinnamon, ginger, leather. Soft, lush texture. Heavy wood and game notes. Complex. High tannins in the finish suggest some cellar time.


External Review
01/10/2013

One of the great successes of the vintage and certainly better than their 2003 is Beaucastelandrsquo;s 2004 Chateauneuf du Pape. Deep ruby/purple in color with loads of licorice, smoked game, black cherry and blackberry fruit, along with incense and truffle, the wine has fabulous richness, high tannin, medium to full body, and beautiful length, richness, and purity. This is a beauty and one of the vintageandrsquo;s finest wines. Give it 4andndash;6 years of bottle age and drink it over the next 25+ years. It has the potential to be one of the longest-lived Chateauneuf du Papes of the vintage.


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Grape varieties The thirteen grape varieties of the Châteauneuf-du-Pape appellation with a strong percentage of Mourvèdre and Grenache (30% each), Syrah 10%, Counoise 10% Cinsault 5% and the rest divided up amongst the remaining grape varieties: Vaccarèse, Terret noir, Muscardin, Picpoul, Picardan, Bourboulenc, Roussanne. The Grenache and the Cinsault give the wine its colour, intensity and softness. The Mourvèdre, Syrah, Muscardin and Vaccarèse give the wine its renowned ageing potential and dark, classic character. The Counoise, Picpoul and other varieties provide freshness, fragrance and aromatic quality. Vinification Hand picking, then sorting of grapes upon arrival at the cellar. The skins of the grapes are heated briefly to 80 °C / 176 °F and then cooled to 20 °C /6O °F before the bunches drop into enamel tiled vats for twelve days' maceration. The free-run juice is then drained off and the must in the vat pressed in a pneumatic wine-press. Maturing The various grape varieties, most of which have been vinified separately, are blended after malo-lactic fermentation following a series of tastings. The resulting wine is then matured for one year in large oak barrels and then bottled after fining with egg whites. The wine is then matured in bottles for another year before release. Tasting notes Colour: very dark red. Nose: red fruits, leather, truffles, musk. Palate: spices, pepper, liquorice. To serve Serve at 15 °C / 59 °F in fine glasses.

Dietary Information: Organic


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