French Consulate dinner with Mark Perrin - Mark brought this from his cellars in magnum and it is probably the greatest regular Beaucastel I've ever tasted. So perfectly mature that it flows over the tongue like a '59 Claret. Not overly full or intense but just soft and lovely with a silky aged mouthfeel and wonderful flavors of nutmeg, chocolate and black spices. The finish is soft and complex with a mineral and coffee note on the back-end. Really fine and perfectly mature.
Colour was pale garnet, trasparent and clear - astonishingly light like a red Burgundy. After decanting the wine it left something like 5 grams of sedimant. In the nose there was a slight hint of oxidation but just slight.. The aromas were ethereal, floral, violets, dried leaves and spices, animal and leather notes were quite elegant. In the mouth it had a rounded lamost mouthcoating texture and while it entered smoothly it left an astingent finish. Lovely mature wine with a floral lift that I was not expecting from a Chateauneuf. If I had to guess the variety from colour and flavours I would have said 100% Grenache, but who really knows which blend they used at Beaucastel 40years ago?
The levels and cork were perfect. Color was also quite dark for an old wine. Nice old beaucastel nose with damp earth, a bit of leather, blue cheese and manure. While still tannic and full of structure, unfortunately the fruit has gone.
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