Wine Article
2016 Château de Beaucastel Côtes du Rhône Coudoulet de Beaucastel
Last edited on 11/28/2020 by srh
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“The 30 ha of Coudoulet are located just E of the vyd of Beaucastel on the other side of the A7 motorway. The Coudoulet soil has many similarities to that of Beaucastel. It is made out of Molasse seabed of the Miocene period covered by diluvial alpine deposits (rolled pebbles), identical to the vineyard of Châteauneuf-du-Pape.
“40% Grenache, 30% Mourvèdre, 20% Syrah, & 10% Cinsault; Each variety is harvested manually and separately, then sorted in the cellar. The harvest is heated to 80°C (skins) and then cooled down to 20°C. Classic maceration occurs in cement tanks for 12 days. Pressing in pneumatic presses. Blending of the different varietals after malolactic fermentation. Ageing in Oak Foudres for 6 months.”
94 pts ea Suckling (8/27/18) & Jeff Leve (9/19/18),
92+ WA (Czerwinski),
92 ea Dunnuck (8/27/18) & Decanter (Walls, 10/8/17),
91 & 90 winealign.com (1/’19),
17.5/20 + “Tremendous” JancisRobinson.com (Hemming, 10/20/17),
16/20 Bettane & Desseauve (8/’18),
15.5/20 La Revue du Vin de France (1/’19), and
4*(*)/5*™ drinkrhone.com (10/’19)! ™[I show 5* as the max since 6* is virtually never awarded].
“40% Grenache, 30% Mourvèdre, 20% Syrah, & 10% Cinsault; Each variety is harvested manually and separately, then sorted in the cellar. The harvest is heated to 80°C (skins) and then cooled down to 20°C. Classic maceration occurs in cement tanks for 12 days. Pressing in pneumatic presses. Blending of the different varietals after malolactic fermentation. Ageing in Oak Foudres for 6 months.”
94 pts ea Suckling (8/27/18) & Jeff Leve (9/19/18),
92+ WA (Czerwinski),
92 ea Dunnuck (8/27/18) & Decanter (Walls, 10/8/17),
91 & 90 winealign.com (1/’19),
17.5/20 + “Tremendous” JancisRobinson.com (Hemming, 10/20/17),
16/20 Bettane & Desseauve (8/’18),
15.5/20 La Revue du Vin de France (1/’19), and
4*(*)/5*™ drinkrhone.com (10/’19)! ™[I show 5* as the max since 6* is virtually never awarded].