Beaurenard, Chateauneuf du Pape Cuvee Boisrenard 2000

Description

Tasting notes

About the Producer

In the 14th century, during their stays in Avignon, the popes – and especially Pope John XXII – built a papal castle in Châteauneuf-du-Pape. Impressed by the area's exceptional soils, they established vineyards on the slopes surrounding the château and were instrumental in promoting the local wine's reputation around the world. Domaine de Beaurenard in Châteauneuf-du-Pape has been a family-run estate for seven generations. The Coulon brothers, Daniel and Frédéric, have taken over from Paul and Régine and are striving to sustain tradition. Terroir The terroir of Châteauneuf-du-Pape is unique: here the large sun-warmed stones diffuse a gentle, providential heat that helps the grapes to mature and their juice to concentrate. The Domaine is home to the " Symphony of 13 varieties" typical of this AOC, which provide aromatic complexity, strength, and balance. For the red wines, four varieties dominate : Grenache, Syrah, Mourvèdre and Cinsault, supplemented by Counoise, Muscardin, Terret Noir and Vaccarèse. The whites are made from white-grape vines : Clairette, Roussane, Bourboulenc, Grenache Blanc, Picardan and Picpoul. The vines are 45 years old on average, and their yield in Châteauneuf varies from 15-35hl/ha. The Rasteau vines are planted in clay-chalk soil with a blue-clay subsoil, on fully south-facing slopes and terraces. All of Domaine de Beaurenard's vines (60ha) are cultivated organically (Ecocert certified) and even biodynamically (Demeter certified), without synthetic chemicals. Vinification & Ageing Faithful to the old adage, “To make good wine, you need good grapes”, here at Domaine de Beaurenard they harvest entirely by hand – for all the wines we make. Each picker is given two buckets and, once the bunches are cut, separates the finest bunches from the damaged or immature grapes. The grapes, picked at optimal maturity, are taken to the vat room in small bins so that they are not squashed, which would cause oxidation and therefore affect quality. This stringent selection process improves the colour, smell, taste, and digestibility of our wine, and ensures that consistent quality is maintained despite the whims of nature. The traditionally lenghy fermentations (15-35 days), with native yeasts (no external inputs) and constant control of vinification temperature to preserve the natural aromas of the grapes and soil (lowers, fruit, minerals). The white wines are vinified at a lower temperature to preserve the natural aromas of the grapes and soil (flowers, fruit, minerals). A vat room for vinification in wood, consisting of small truncated oak barrels, now supplements Beaurenard's winemaking facilities. Fermentation in oak vats allows effective cap-punching, moderate oxygenation, and a softening and polymerisation of the tannins, to give the gives the wines a mellower and more rounded character.