Coudoulet de Beaucastel Red 2020

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Côtes du Rhône - Provenance domaine- Famille Perrin

92/100 James Suckling & (90 - 92)/100 Parker

When to drink this wine? 2022 - 2033. 

Tasted by Joe Czerwinski (Wine Advocate) on May 5, 2022: "The 2020 Côtes du Rhône Coudoulet de Beaucastel continues the success story of this cuvee. A blend of about 30% Grenache, Mourvèdre and Syrah, and 10% Carignan, it has lovely floral notes, hints of crushed rocks and ripe cherry. Full-bodied and impressively restrained for such a young wine, it should be drinkable straight out of the gate and for at least a decade afterwards."

How did the 2020 vintage fare?

2020 : Favoured by very good weather conditions, the 2020 vintage is a year of optimal quality. Less hot than 2019, this year was very windy, throughout the vegetative cycle, with little rain. The harvest is very healthy with beautiful, juicy and ripe grapes, reasonable alcohol levels, good acidity and already a good balance.

TECHNICAL INFORMATION

Description : The 30 hectares of Coudoulet de Beaucastel vineyards are located just east of Beaucastel, on the other side of the A7 motorway. For reasons that will become obvious, it is often referred to as the baby of Beaucastel. When you look at the soil of Coudoulet, you will see that there are many similarities with that of Beaucastel. It is composed of Miocene marine molasse covered by alpine diluvium. This blanket of rolled pebbles contributes greatly 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 the vines to get off to a good start in spring.

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

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

Elaboration: Hand-picked, sorted on arrival at the cellar, heating of the whole grape harvest to 80°C (skin), cooling to 20°C. Traditional maceration in concrete vats for 12 days. Drawing of the free-run juice. Pressing in a pneumatic press. Blending of the different grape varieties which have been vinified separately after malolactic fermentation. Aged in oak barrels for 6 months.

Grape varieties :

- Grenache: 40%.

- Mourvèdre: 30%.

- Syrah : 20% of the total

- Cinsault : 10%.

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