Product Description
96 points Robert Parker's Wine Advocate
"The 1993 Roussanne Vieilles Vignes (only 4,000 bottles produced) exhibits a huge cherry- and rose-scented nose, tropical fruit flavors, great richness and concentration, medium to full body, and wonderful, vibrant, zesty acidity."
****** John Livingstone-Learmonth
"100% Roussanne (1914) from 3 hectares, yields 15-17 hl/ha, fermented, raised 33-50% vat, 33-50% new and 1-year oak, assembled after 6 months, bottled after 12 months, first wine 1986, 5-8,000 b
nice, full apricot colour that is rich to the eye. The bouquet is a wonderful, varied ride – vanilla, linden (tilleul) , lavender, honey, intense white peach, honeycomb – all cast in a complete, elegant setting. The palate is fresh, and that is its strong impression. It has a supple, flowing texture, and is very, very long. It shows good grip on the finish, is really decisive there. It has menthol and snap in it from the vintage. The aftertaste brings in nut, apricot jam. A highly interesting, compelling wine. 13.5°. Can keep ticking over. 2021-23 July 2012 Previously June 2010 ****(*) the robe has the extraordinary sheen of old Roussanne – this can turn brown, as the 1990 did for a while, then revive back to where it is now – a ripe, rich gold, with apricot tints – "pas comme les autres", indeed. Pear, baked pear aroma that is at first very reminiscent of Viognier. It has a graciously mild air that brings in extra sensations as it breathes (has come straight from the cellar) – barley sugar and mandarin, then it develops honey, apricots, orange marmalade. It is a fresh, full wine on the palate, comes with a tang of bitter, a grip to it – the freshness defies its colour, don`t be put off. Decant it, since it needs waking up, is tight as a drum. Has a smooth and stroking texture –it glistens as it goes, is long and satisfying. Impressive and arresting wine that is delicious with roast leg of pork, the texture like stain ensemble. There is a fine and persistent line of acidity through its calm, steady richness – this is a typical Rhône off-vintage success. Delicious, warm and friendly, with just that rainy vintage tang of bitter at the end indicating a slightly below par crop. Has a warm glow on the aftertaste – very southern. 2020-23 June 2010 Previously March 2008 ****(*) apricot-gold robe that looks very mature. There is a honeyed, some would say maderised note in the bouquet, but it is still rich and sweetly-toned, like a lime marmalade; also has the old white Rhône damp wool airs. The texture and flavour are rich and on the path to dessert wine. Tightens with a little Roussanne grip, and shows salty touches at the end. Finishes clean as a whistle. Is rich all through, the sort of wine for foie gras, or rich, cream-sauced veal or chicken, for instance. Is a deliciously textured, sensual wine, still has ways to go, despite the outer appearances. 2016-19 March 2008."
Vinous Reverie Notes
Chateau de Beaucastel is a fully organic vineyard. It produces some of the best Chateauneuf-du-Pape wines in the appellation. The vineyard dates back to the 16th century, 1549 to be precise, when Pierre de Beaucastel acquired some parcels of land in Coudoulet. The family carved its coat of arms into the walls of the property that was built there some time later and today this same crest is emblazoned on the chateau's wine bottles and printed on its bottle labels. Winemakers who achieve such heights of perfection, especially in the long term, are very unusual. Over the generations, the same level of success has perpetuated and the know-how has been passed on admirably. Today, Jacques Perrin's sons, Jean-Pierre and François, and their respective children Marc, Pierre, Thomas, Cecile, Charles, Matthieu and Cesar, who represent the fifth generation, have taken up the torch. There are 130 hectares of vineyard at Chateau de Beaucastel but only 100 of these are used, and planted with 13 authorised grape varieties. The "Vieilles Vignes" (old vines) cuvee is produced entirely from Roussanne grapes grown from vines aged over 80 years, and a mere 6,000 bottles are produced each year. This exceptional wine has a complexity and balance that bears comparison with the greatest wines of Burgundy. Produced from a slightly overripe harvest, it develops intense aromas of ripe fruit, honey and toast.
