Coudoulet de Beaucastel Rouge
Domaine Perrin

Coudoulet de Beaucastel Rouge, 2012


Destination

vintage

Broking
Broking
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2012
12x75cl
DP
£254.46


Domaine Perrin, Coudoulet de Beaucastel Rouge, 2012

2012

Tasting Notes


Maturity:
Keep

ABV:
14 %

Notes

Cool, ripe, bright red and dark berry flavours embedded in a suave structure. There is plenty of verve and vitality to offset the sweet hedgerow fruit, finishing on lingering notes of black and red cherry with kirsch touches. Impeccable balance. A blend of 30% Grenache, 20% Syrah, 20% Cinsault and 30% Mourvèdre from a plot of vines adjacent to Beaucastel on the east side. The vines therefore fall just outside of the Châteauneuf appellation but the soil structure is very similar to that of the poor, pebbly vineyards of Beaucastel.

Critics score


Score:
91

100

Source:
Josh Raynolds, Vinous

Date:
06/2016

Notes
Deep ruby. A complex bouquet evokes ripe red fruits, garrigue, peppery spices and minerals, joined by a slowly emerging a floral note. Sappy and focused in the mouth, offering nicely concentrated, appealingly sweet cherry and black currant flavors that deepen on the back half. Fine-grained tannins shape a long, spicy finish and fold smoothly into the sappy fruit.

specifications

country:
France

region:
Rhone

Appellation:


style:

Grape Variety:

Allergen Information:
This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.


Domaine Perrin

Domaine Perrin

Beaucastel is situated on the east side of Châteauneuf near Courthézon. The Domaine is owned by François and Jean-Pierre Perrin and consists of 70 hectares made up of 30% Grenache, Syrah and Mourvèdre, with the rest being planted with the appellation’s ten other permitted grape varieties. In every way it sets itself apart from its local rivals; from an unusually low proportion of Grenache for today’s average Châteauneuf-du-Pape producer, to the unique thermo-vinification process involving a short intense burst of heat during fermentation in order to aid extraction of colour and flavour from the grapes while killing harmful bacteria. These elements, and the Perrin’s unwaivering determination for perfection, result in one of the Rhône’s most complex and long lived wines.

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