Châteauneuf-du-Pape Beaucastel 2004

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Winery:

Chateau de Beaucastel

Varietal:

Chateauneuf Du Pape

Region:

France > Rhone Valley > Southern Rhône > Châteauneuf-du-pape

Type:

Red Wine

Color:

Drink Dates:

2014 - 2024

UPC:

 

User Tags:  spices, fruit, color descriptors, stone fruits, berry, rich, chemical, earthy, bottling, smooth 

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What to Expect

The Grand Vin of the Southern Rhone Valley, Châteauneuf is perhaps the quintessential blended wine. With 13 varieties of grapes allowed, 15 if you included both the light and dark skinned varieties of Grenache and Picpoul, each winemaker has the ability to craft a unique and distinct interpretation of the soils and climates of the region. While few producers use all or even most of the 13 varieties, most rely on Grenache to form the heart and soul of their wines. These are rather big and distinctly warm climate wines that are rich with alcohol. The tannins of Grenache are modest, so many of these wines require little aging to be enjoyed; yet many can improve over the course of a decade. Typically one finds rich strawberry and red cherry tones in Châteauneuf with complicating notes of herbs and lavender, frequently referred to as "garrigue". There are frequently notes of game, leather and tar, typical of Syrah and Mourvedre - two other important components of many wines.

Winemakers 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 read more...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.    (hide)

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