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Domaine de Beaurenard Chateauneuf du Pape Blanc 2011

Winemaker's Notes:

A rare product, because white wines only make up seven per cent of the AOC's output. But this wine is a family speciality, as reflected by a few bottles of the 1929 vintage. The choice of soil is paramount: only a few parcels truly promote the fusion of soil and traditional white-grape varieties. The wine is made solely with white grapes: 30% Clairette, 20% Grenache Blanc, 25% Bourboulenc, 22% Roussane and three per cent Picpoul and Picardan. The grapes are picked and sorted by hand, then pneumatically pressed to extract their juice at low pressure. The juice is then fermented at a controlled temperature of 18-20°C, which enhances its fruitiness while preventing “technological” aromas. It is then preserved on fine lees for several months before bottling. No malolactic fermentation takes place. The wine is then aged in vats and in barrels (10-20%), following by early bottling (five to six months after the harvest) to capture its fruit and lively personality.

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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

A rare product, because white wines only make up seven per cent of the AOC's output. But this wine is a family speciality, as reflected by a few bottles of the 1929 vintage. The choice of soil is paramount: only a few parcels truly promote the fusion of soil and traditional white-grape varieties. The wine is made solely with white grapes: 30% Clairette, 20% Grenache Blanc, 25% Bourboulenc, 22% Roussane and three per cent Picpoul and Picardan. The grapes are picked and sorted by hand, then pneumatically pressed to extract their juice at low pressure. The juice is then fermented at a controlled temperature of 18-20°C, which enhances its fruitiness while preventing “technological” aromas. It is then preserved on fine lees for several months before bottling. No malolactic fermentation takes place. The wine is then aged in vats and in barrels (10-20%), following by early bottling (five to six months after the harvest) to capture its fruit and lively personality.

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