99
Robert Parker
97
Wine Spectator
CHATEAU BEAUCASTEL, HOMMAGE A JACQUES PERRIN, 2009
CHÂTEAUNEUF-DU-PAPE
CHARACTERISTICS
| CLASSIFICATION | - |
| GRAPE VARIETIES |
30% of mouvèdre, 30% of grenache, 10% of syrah, 10% of counoise, 5% of cinsault, and 15% of varied grape varieties : vaccarese, terret noir, muscardin, clairette, picpoul, picardan, bourboulenc, roussanne |
| AROMAS |
Blackberry, blueberry, cardamom, cinnamon, Jamaican chilli |
| FOOD AND WINE PAIRING |
Leg of lamb and griset mushrooms |
| WINEMAKING |
Made in vats and aged in oak barrels for one year |
| BOTTLE SIZE | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU BEAUCASTEL, HOMMAGE A JACQUES PERRIN, 2009
Vineyard Detail
| AGRICULTURE | Organic |
| GRAPE VARIETIES |
Red varieties : syrah, grenache, mourvèdre, cinsault, muscadin, vaccarese, counoise, terret noir |
| VINEYARD SURFACE AREA | 100 hectares |
| ANNUAL PRODUCTION | 300,000 bottles |
| HARVEST | Manual |
| SOIL | Round pebbles at the surface, clay, sand and limestone in depth |
History and anecdotes
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | - |
| GRAPE VARIETIES |
30% of mouvèdre, 30% of grenache, 10% of syrah, 10% of counoise, 5% of cinsault, and 15% of varied grape varieties : vaccarese, terret noir, muscardin, clairette, picpoul, picardan, bourboulenc, roussanne |
| AROMAS |
Blackberry, blueberry, cardamom, cinnamon, Jamaican chilli |
| FOOD AND WINE PAIRING |
Leg of lamb and griset mushrooms |
| WINEMAKING |
Made in vats and aged in oak barrels for one year |
| BOTTLE SIZE | 75 CL |
