Previous comments were helpful and my only regret is not tasting this out of magnum. This is all secondary but unlike some of the great Beaucastel's of the 80s and 90s, this one has no bret and is very soft and silky. Not oxidized or past but drinking more claret-like. The flavors of this wine start to open after about an hour in the decanter and are all subtle with dried herbs especially hints of tarragon and rosemary. Paired well with lamb and really took that dish to another level.
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My last bottle acquired in the mid 1970’s early in my wine merchant career.
Decanted 10 minutes before service. Wonderful Beaucastel which was a touch lighter than subsequent vintages but also lacked the leather/sweat characteristics more commonly found. A very elegant and graceful wine for a Rhône and it only suffered as it was served alongside an excellent 1990 ROBERT Chevillon Premiere Cru Nuits. In the glass it was holding up without decline more than an hour later.
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I have been privleged to drink multiple bottles of this magical wine. We (TS and I) were also blessed to have all of them (which we drank over the last 4 years) be in almost unbelievably pristine condition. We were blown away 4 years ago by its freshness. This bottle last night was the first to show nuances of soy/balsamico...as secondary or even tertiary elements. The fruit and acid are still very much present and the appearance is shockingly youthful. Overall, still very balanced and drinking like a very mature Burg. There are Cdp signs of garrigue...but this vintage has held up in a very elegant manner. These bottles have been among the greatest wine experiences of my life.
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This bottle was in pristine condition. Quite youthful in color and taste as there was still some unresolved tannins. The leather, earth, animale, and Brett was too prominent for me but someone else at the table liked it more than the pair of 99 and 02 Rousseau CDLR tonight. It softened considerably by the end of the night. Don't be afraid to give this a little double decant before dinner if you have one. A very unique treat.
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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.
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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?
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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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8/13/2022 - winesavant68 Likes this wine: 92 Points
Previous comments were helpful and my only regret is not tasting this out of magnum. This is all secondary but unlike some of the great Beaucastel's of the 80s and 90s, this one has no bret and is very soft and silky. Not oxidized or past but drinking more claret-like. The flavors of this wine start to open after about an hour in the decanter and are all subtle with dried herbs especially hints of tarragon and rosemary. Paired well with lamb and really took that dish to another level.
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5/3/2020 - cortoncharlie wrote: 95 Points
utterly fantastic in magnum. opposite from my previous tasting note. winner winner chicken dinner.
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1/23/2019 - Tantamnt Likes this wine: 93 Points
My last bottle acquired in the mid 1970’s early in my wine merchant career.
Decanted 10 minutes before service.
Wonderful Beaucastel which was a touch lighter than subsequent vintages but also lacked the leather/sweat characteristics more commonly found. A very elegant and graceful wine for a Rhône and it only suffered as it was served alongside an excellent 1990 ROBERT Chevillon Premiere Cru Nuits.
In the glass it was holding up without decline more than an hour later.
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11/18/2018 - derek.hara@sbcglobal.net Likes this wine: 94 Points
I have been privleged to drink multiple bottles of this magical wine. We (TS and I) were also blessed to have all of them (which we drank over the last 4 years) be in almost unbelievably pristine condition. We were blown away 4 years ago by its freshness. This bottle last night was the first to show nuances of soy/balsamico...as secondary or even tertiary elements. The fruit and acid are still very much present and the appearance is shockingly youthful. Overall, still very balanced and drinking like a very mature Burg. There are Cdp signs of garrigue...but this vintage has held up in a very elegant manner. These bottles have been among the greatest wine experiences of my life.
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8/2/2017 - FYC wrote:
This bottle was in pristine condition. Quite youthful in color and taste as there was still some unresolved tannins. The leather, earth, animale, and Brett was too prominent for me but someone else at the table liked it more than the pair of 99 and 02 Rousseau CDLR tonight. It softened considerably by the end of the night. Don't be afraid to give this a little double decant before dinner if you have one. A very unique treat.
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5/24/2013 - dream Likes this wine: 95 Points
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.
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12/9/2010 - Stefanos T. wrote: 92 Points
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?
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4/20/2010 - cortoncharlie wrote: 86 Points
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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11/5/2008 - Xavier Auerbach wrote: 93 Points
Château de Beaucastel Dinner with Marc Perrin (Christie's Amsterdam): Not decanted. Wonderful youth and depth.
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10/12/2008 - Chuck Miller wrote:
Lovely bottle, obviously fully mature.
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