Each variety is vinified separately to maintain its own character and originality, and when fermentation if finished, each wine is carefully tasted before making a single blend. The wine is then transferred to large oak barrels to age for approximately one and a half years before bottling. The wines are unfined and unfiltered, and after only two or three years in the bottle, will throw a sediment, making decanting necessary. 100% of Beaucastel wines are estate-bottled, and since 1980 and the construction of a large underground cellar, the entire vintage is mis en bouteille at the same time, thereby preventing any bottle variation in a vintage.
The wine of the vintage is the Perrin’s 2012 Châteauneuf du Pape Hommage A Jacques Perrin, and it will most likely merit a perfect rating in another couple of years. Full-bodied, massive and layered on the palate, with awesome purity and freshness, it delivers incredible aromatics of beef blood, truffle, graphite, iron and black and blue fruits. Given all of the fruit and texture, you almost have to hunt for the structure here, but trust me, it’s there. The tasting at Beaucastel took place a 9 a.m., and even then, this is one wine I found impossible to spit. It’s a tour de force that will have 3-4 decades of life. Anticipated Maturity: 2022-2042