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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(Chateau de Beaucastel Chateauneuf du Pape) We changed gears with a 1970 Chateau de Beaucastel Chateauneuf du Pape on Wilf’s recommendation as one of his favorite, old Beaucastels. I was just commenting how much I love old Beucastel, and how someone got a great buy at last week’s auction for a case of 1966 that hammered at $4000, and I couldn’t resist trying the ’70 for the first time, especially for the price it was on the list. It was a ‘wow’ wine, much blacker in style than any of the Burgundies, thick and oozing aromas of slate, which carried over to the palate along with olives, garrigue, spice and black cherry flavors. Its mineral components were mega, and its power for its age also most noteworthy. The wine was still inky! Smoke and wax rounded out this incredible Rhone
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