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Domaine de Beaurenard Châteauneuf du Pape 2009

Winemaker's Notes:

The bunches are picked and sorted by hand. They are then destemmed, slightly crushed and placed in a fermenting vat. These steps, combined with long vatting, gently extract the maximum amount of phenolic constituents - tannins, anthocyans and resveratrol - which give the wine its structure and colour and also have health-promoting properties. During the 12-15 months the wine spends in barrels and truncated vats, we continue to refine its structure to achieve balance and harmony. We make highly concentrated wines of great finesse, elegance and minerality. This is the true signature and pedigree of the local soils, which makes Beaurenard wines suited to lengthy ageing. They can also be drunk young, to procure an intense, lush pleasure.

Domaine de Beaurenard:
The story of Domaine de Beaurenard can be traced back to at least the 14th century, was bought by the Coulon family in 1695,and is now run by brothers Daniel and Frederik Coulon,many generations later.There are 35 hectares of vines in Chateauneuf-du-Pape and another 25 in Rasteau in several parcels all of which are cultivated organically and biodynamically.They started bottling their own wine... Read more
The story of Domaine de Beaurenard can be traced back to at least the 14th century, was bought by the Coulon family in 1695,and is now run by brothers Daniel and Frederik Coulon,many generations later.There are 35 hectares of vines in Chateauneuf-du-Pape and another 25 in Rasteau in several parcels all of which are cultivated organically and biodynamically.They started bottling their own wine in the early years of the 20th century and now produce a range of red,white.rose and fortified wines under the Chateauneuf-du-Pape,Rasteau and Cotes du Rhone appellations .It is regared as a fairly prestigious domaine as it has won lots of awards Read less

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Tasting Notes:

Eye: Intense ruby. Nose: Quite explosive, with immense fruit and spices Mouth : It is a full that fills the palate. Its many aromas complement each other, fruit, fur, smoke, mineral,nutmeg, gingerbread

The bunches are picked and sorted by hand. They are then destemmed, slightly crushed and placed in a fermenting vat. These steps, combined with long vatting, gently extract the maximum amount of phenolic constituents - tannins, anthocyans and resveratrol - which give the wine its structure and colour and also have health-promoting properties. During the 12-15 months the wine spends in barrels and truncated vats, we continue to refine its structure to achieve balance and harmony. We make highly concentrated wines of great finesse, elegance and minerality. This is the true signature and pedigree of the local soils, which makes Beaurenard wines suited to lengthy ageing. They can also be drunk young, to procure an intense, lush pleasure.

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