The estate is now run by Francois Perrin. The vines are farmed organically and are 50 years old on average. The grapes are totally de-stemmed; the vinification takes place in the oak fermenters for the reductive varieties (Mourvedre, Syrah) and in the concrete tanks for all the other varieties--there is no co-fermentation; pumping over and punching down; the assemblage is finished before the aging; spending almost a year in the French foudres.

Chateau de Beaucastel Chateauneuf-du-Pape Blanc Vieilles Vignes 2018 was exceedingly bright and clean on the nose though it revealed a tint of lush sense such as oak spices, sweet maize and smoky-mineral. The creaminess was decent on both sniff and palate. Dense yet refreshing on the saline finish that hardly had bitterness. Coudoulet de Beaucastel 2017 was dense and dark but precise on the exotic nose of mint, dried mango, blackberry, savoury-mineral, spices and black chocolate. Chateau de Beaucastel Chateauneuf-du-Pape is a blend of all the 13 permitted varieties with a high percentage of Mourvedre and Grenache (30% for each). Chateau de Beaucastel Chateauneuf-du-Pape 2006 was full of dried fruits and barnyard aromas. Chateau de Beaucastel Chateauneuf-du-Pape 2009 was much darker than that bottle I’ve drunk 8 years ago. Stunning acid refreshed the mineral-inflected and polished palate of Chateau de Beaucastel Chateauneuf-du-Pape 2015 that was bright and firm. Chateau de Beaucastel Chateauneuf-du-Pape 2016 displayed a tad of reduction vanished after whirling the glass. The wine opened slowly to reveal refined aromas that discharged a profusion of crushed stone, candied raspberry and red flowers sprinkled with …(for all the details, please subscribe)…a majestic and tannic yet polished finale that wept solemn minerality. Again, it signified that the 2016 is another monumental vintage for Chateauneuf-du-Pape after the 2009 and the 2010. Tannic but fine and bright Chateau de Beaucastel Chateauneuf-du-Pape 2017 was elegantly spicy on the dark nose with a tint of dried flower, dark fruits and savoury-mineral. Chateau de Beaucastel “Hommage a Jacques Perrin” 2017 possessed lots of depths (leather, black chocolate and spices) on the dark but floral (lavender-scented) and subtly minty nose. Dense and rounded on the palate with utterly smooth tannin and notable succulence. Drink it after the 20 years of cellaring.