Coudoulet de Beaucastel red 2019

 PRESENTATION OF BEAUCASTEL
+ ALL ITS OTHER WINES IN STOCK

Coudoulet de Château Beaucastel 2019 red wine

Robert Parker's Wine Advocate (Joe Czerwinski, May 2022): 90/100. The 2019 Cotes du Rhone Coudoulet de Beaucastel features scents of tar, black olives and plummy fruit on the nose. It's full-bodied, concentrated and surprisingly crisp, with bright acids and a rather tart, savory finish. It's a solid effort, but nothing more from this normally overachieving bottling. (drink date: 2023-2033)

Technical sheet written by the domaine :

THE WINE
The 30 hectares of the Coudoulet de Beaucastel vineyard are located just east of Beaucastel, across the A7 motorway. For reasons that will become evident, it is often considered the baby of Beaucastel. When examining the soil of Coudoulet, one notices many similarities with that of Beaucastel. It consists of Miocene marine molasse covered by alpine diluvium. This layer of rolled pebbles greatly contributes to the wines of Beaucastel: it stores the intense heat of the Mediterranean sun during the day and slowly releases it to the vines at night. This allows for a good start for the vines in spring.

THE VINTAGE
Years ending in 9 regularly mark the memory of winemakers, and this one seems to follow the trend. After an early bud break in early April, flowering was gradual and occurred under good conditions across all vineyards. A heatwave then set in by the end of June, to which the vines valiantly resisted: they suffered little from water stress, notably thanks to chamomile teas sprayed on the vegetation to cope with the heat. Ultimately, the harvest proceeded as usual, without any particular early ripening. The wines promise great potential for a vintage born under a good star.

LOCATION
Eastern part of the Beaucastel vineyard, 30 hectares in the Côtes du Rhône appellation.

TERROIR
Miocene marine molasse covered by alpine diluvium (rolled stones), identical to that of the Châteauneuf-du-Pape vineyard.

AGING
Hand harvesting, sorting of the grapes upon arrival at the cellar, heating of whole grapes to 80°C (skin), cooling to 20°C. Classic maceration in concrete tanks for 12 days. Extraction of free-run juice. Pressing in a pneumatic press. Blending of the different grape varieties that were vinified separately after malolactic fermentation. Aging in oak casks for 6 months.

GRAPE VARIETIES
Grenache 40%, Mourvèdre 30%, Syrah 20%, Cinsault 10%

SERVICE
16°C in an INAO glass.

TASTING
Superb deep color. Complex, the nose offers notes of ripe fruits, spices, and flowers.
Full and balanced, the palate is delicate with beautiful aromas of cherry, plum, and licorice, and a long finish.