2009 Châteauneuf-du-Pape Blanc, Château de Beaucastel, Rhône

Chateau de Beaucastel

The Perrin family of Châteauneuf-du-Pape are one of the Rhône Valley’s greatest vineyard owners. With over 200 hectares of top level, prime vineyards at their fingertips, they have the terroir and skill required to produce some of the region’s finest wines.

The estate traces its history back to a plot of Coudoulet vines bought by Pierre de Beaucastel in 1549. The estate was transferred into the Perrin family in 1909 through marriage, where it remains firmly to this day. Despite being one of the old guards of the region, they are also one of the most progressive estates. They were one of the first converts to organic and biodynamic faming in Châteauneuf-du-Pape, which they adopted in 1950 and 1974 respectively.

César Perrin, winemaker at Beaucastel, is very happy with his 2021s. He tells of a cool and long growing season producing wines which are bright, fresh and lower in alcohol than has become the norm in recent years. Their Syrah vines were more heavily impacted by the Spring frosts, so a higher percentage of Mourvèdre - already signature of the Perrin’s style - went into the Beaucastel red than usual (40%, whereas the norm is nearer 30%). This helps bolster the dark fruit profile of the wine, as well as ensuring a balanced tannin structure.

We offered the Perrin’s full range of wines upon release in October last year, though we held back a small amount of their two flagship Château de Beaucastel wines so we could offer them to anyone who missed out.

Châteauneuf-du-Pape

The most celebrated village of the Southern Rhône, Châteauneuf-du-Pape is the birthplace of the now indispensable French Appellation d’Origine Contrôlée system – imperfect though it may be. Compared to the Northern Rhône, the vineyards here are relatively flat and often feature the iconic galet pebbles – the precise benefits of which are a source of much debate. Minimum alcohol levels required by the AOC are the highest in France, but at 12.5% it is well below the natural generosity of Grenache, which only achieves its full aromatic potential when it is fully ripe and laden with the resultant high sugars. Syrah and Mourvèdre contribute the other defining elements in the blend, adding pepper, savoury spice and structure to the decadent Grenache. There are a further 10 permitted red grape varieties which can be used to adjust the “seasoning”. Of the five white varieties permitted, it is Grenache Noir’s sibling – predictably perhaps – Grenache Blanc, which dominates, though Roussanne shows a great deal of promise when handled well, notably at Château de Beaucastel.

White Rhône Blend

With the exception of the wines from Condrieu and Château-Grillet virtually all Rhône Valley whites are made from blends.

In the north, the white wines of Hermitage, Crozes-Hermitage, St-Joseph, and St-Péray are produced from blends of Marsanne and Roussanne. Generally Marsanne is the dominant partner and it lends colour, body and weight to the blend, as well as richly scented fruit. Roussanne, a notoriously low yielder and pernickety to grow, produces intensely aromatic wines which contribute bouquet, delicacy and finesse to the blend.

Until about 15 years ago there was very little interest in southern Rhône whites as it was widely believed that the combination of dull non aromatic grapes and the baking summer heat meant quality wine production was nigh impossible. Since then the quality has improved markedly through the introduction of cool fermentation techniques and increased plantings of northern Rhône white grapes.

The base of many blends is still Grenache Blanc, a widely planted variety producing fresh wines with apple-like fruits, often with hints of aniseed. Ugni Blanc is still found in many blends, as is Clairette though their general lack of character and definition has led to a reduction in plantings. The future for southern Rhône whites appears to lie with Roussanne, Marsanne, and, increasingly, Viognier.