November 5, 2023 - Boston Wine + Poker, Salem, Mass.: Tasted blind. For an oxidized wine, this still held some interest -- there was an attractive spiciness -- but obviously far from what it should have been.
January 9, 2023 - (Verkostet aus der Normalflasche (75cl) im Rahmen der C9dP Probe von Peter Buser) Die Nase zeigt Heu, trockene Wiese, Stroh, Leder, Waldboden, Pilze, Trockenblumen, unglaublich expressiv und gleichzeitig subtil und tiefgründig, ein Gedicht, ein Schnüffelwein. Im Gaumen straff, gradlinig und enorm frisch, das hat Rasse, Eleganz, Dichte und doch eine ausgezeichnete Finesse, hier ist alles an seinem Platz, ein Tänzerwein, finessenreich, langanhaltend, frisch, feinwürzig und sehr lang. Eine Grazie. Grosses Kino. 98 vvPunkte www.vvwine.ch
December 16, 2022 - HDH auction at avec River North (Chicago, IL): Peachy, oxidative, waxy, and as Beaucastel VV as it comes. Lacks acidity but makes up for it in concentration and a touch of bitterness on the back end. Definitely tastes old and quite cidery. Better than a lot of Rhone whites for its intensity, but definitely a very heavy wine.
March 17, 2019 - I think I might have missed this bottle by a year or two. Purchased only a couple months ago so no idea on the provenance. beautiful copper color in the glass. Initial nose of peach cobbler and honey morphs into butterscotch over time. Slightly oily mouthfeel that puts on some weight with air, but never quite seemed to catch up to the beauty that the nose hinted at. I would imagine this is a great time to drink wines that you know have been stored well.
June 27, 2018 - Beaucastel Birthday dinner (Bistro Moncur, Sydney): After 40 months under Coravin I finally pulled the cork on this. Apricots, almond meal, bees wax and honey on the nose...slightly oxidised on the palate and it's just beginning to show a tiny touch of volatile acidity which gives the illusion of freshness to the palate. Super with spanner crab and corn omelette.
June 17, 2018 - Coravin fun - Beaucastel review (My place, Kent Street): From Coravin. Slightly oxidised, apricot, bees wax, honey, almond meal & slight butter. In the mouth it's juicy, savoury, again slightly oxidised, slight crushed almonds and dried apricot fruit, waxy textured . Yum.
January 7, 2018 - I’ve been waiting a long time to drink this having bought it back in 2001/2 from Byrnes in Clithero. I treated it like a red wine opening it 2 hours before decanting and then an hour in the decanter at room temperature. Orange/gold colour. Whiff of oxidation but loads of bees wax and some honeysuckle. Taste is slightly oxidative but not oxidised. Weighty and full, more waxy elements, apricot. Big, rounded wine with some depth and intensity. Blowsy certainly but impressive nonetheless. Worth the wait? Just about.
March 18, 2017 - 9th of 12. Dark yellow gold. Powerful and rich, caramel, biscuity. Oxidized but still balanced and lively and with good acidity. Drunk with BBQ pulled pork and was ideal match for the strong sweet flavours of the sauce. 4/5
December 13, 2016 - Coravin fun - Ch. de Beaucastel (Kennards, Waterloo): From Coravin. Touches of vinegar is interfering with the honeyed notes. Some acetone VA here as well. With agitation honey suckle and bees wax with some sweet spice. The VA/vinegar note does not translate to the palate which is waxy and honeyed, mouth coating and warm with muted stone fruit on the finish, oh, and there is a fair amount of alcohol heat. It's still really good but I think that it now descending the other side of it's plateau...hope it will get to 2018
February 12, 2016 - From 75cl, immaculate cork, as if bottled yesterday. Opened 1 hour before serving. Darkish orange-golden colour. Tasted best distinctly cool, which brought out a little residual acidity. Otherwise a pure but rather monolithic (to be honest: dull) hazelnut, caramel-oxidised flor-inflected taste profile, with barely any change from entry to finish. Pleasant enough, this now elderly wine is (of course) concentrated and well-mannered. If you have this in the cellar, it will surely keep, but not improve, for several years. I recommend giving it air, and serving it distinctly cooler than a mature Hermitage. Distinctly overpriced for the quality. Would not rebuy. 88P