Pick up your secateurs, harvest has started! As every year, we started harvest with some whites. A small team of harvesters have been picking the Viognier from Coudoulet since Wednesday. It rained a bit last night so we had to stop harvesting today. Thankfully the Mistral has been blowing strong since this morning, as is it often does after rain and has blown all the clouds away and is drying out the grapes. This weekend we shall be resting! See you Monday!
"Very racy, with lots of red and black currant fruit backed by a great graphite spine. Offers nice hints of licorice, spice and iron on the finish." Drink now through 2012 –JM Smart Buys. 91 points, WineSpectator June 15, 2008
"Ripe, rich and racy Rhône red, with an ample core of black currant, fig paste, hoisin sauce and graphite, backed by dark coffee, mesquite and mineral notes on the long, structured finish." Drink now through 2011.—J.M. Smart Buys. 91 points, WineSpectator Sept.30, 2008
"Dark and smoky, with alluring cocoa powder, mesquite and bacon fat notes leading the way for rich black currant, melted licorice and espresso. The long, smoldering finish shows a nice wild side. Impressive now, but better with some cellaring. Grenache and Syrah." Drink now through 2014.—J.M. Highly Recommended. 93 points, WineSpectator Sept.30, 2008
Primium Familiae Vini has just conducted its annual meeting and has appointed Marc Perrin as its new president for one year. All the details are available on PFV website. Technorati Tags: pfv
all the details are here. Technorati Tags: gigondas, rhone
The historical terroir of Perrin’s Gigondas, La Gille lies at the foot of the Dentelles de Montmirail on sandy soils. Considering that this unique soil brings the wines their finesse, this is the starting point to find the perfect food match. The morel also grows on sandy soils; an obvious match between these two products. The finesse found in both the Morel and the “La Gille” is the key to this match. Tender with silky tannins; the texture of this wine reminds us of veal. Our match is found: “Rib of veal with morels, cooked in a bread sealed clay pot”
Nice tasting of Beaucastel's wines in Singapore. Read the report here by the wine social media: jiuwine.com
A great article from Jancis Robinson in her excellent purple pages: 'This is the time of year when thousands of fine wine lovers usually place their orders for the latest vintage of red bordeaux offered en primeur, writing out large cheques to merchants in anticipation of wine that is still in cask and will be delivered from the cellars of Bordeaux two years hence. This year’s offering however is of 2007 bordeaux. Our tasting notes on more than 500 reds and, much more exciting, whites can be found here. But 2007 is a curious vintage for red bordeaux, producing wines that look as though they will mature too fast to provide much excitement for investors, and so far there has not been a great deal of enthusiasm about the vintage. Here’s a strong alternative suggestion for a widely-offered wine that costs much less than classed growth red Bordeaux, is already in bottle and should be shipped later this year when, if my tasting of it from cask in Châteauneuf du Pape is anything to go by, it should already provide some delicious drinking, although it should continue to improve for another four or five years or so at least. The blend of this Côtes du Rhône produced by the Perrin family of Ch de Beaucastel from 30 hectares of vines that don’t qualify for the Châteauneuf appellation is 30% Grenache, 30% Mourvèdre, 20% Syrah and 20% Cinsault and was just bursting with health and interest. The first three ingredients are of course the classic triumvirate of thesouthern Rhône but I think it may be the Cinsault portion that makes this wine so approachable in youth. It’s an often under-estimated grape variety capable of oozing charm and fruit. “A wine to make you smile”, I wrote when tasting a sample of pure Cinsault 2007 at Beaucastel. I made the white version my wine of the week back in January but make no apologies for revisiting Coudoulet this week. This is a wine with a great track record, as purple pagers on the members’ forum have attested in this thread. The 2006 vintage was a real hit in the southern Rhône. The spicy, herby, complex style of southern Rhône wines is so easy to like. I really don’t think you can go wrong by ordering a case of a dozen bottles of this beautifully balanced wine.'
Another step in our cultural approach around Perrin & Fils wines from the Southern Rhône Valley and the prestigious wines of Château de Beaucastel. Wines are invited to the table! Served to match our wines, two menus were elaborated by our Laurent Deconinck who was sent to Japan specially for the occasion. The event took place over 5 evenings at the Michelin starred restaurant “Signature” directed by Olivier Rodriguez on the 37th floor of the breathtaking Mandarin Hotel in Tokyo. A wonderful opportunity for wine lovers to come and try some food and wine matches. This series of events ended with a sumptuous Gala where truffle based dishes were served and some exceptional wines were served by Mr Kamo, Chef Sommelier at the Mandarin: - Château de Beaucastel Red 1990 served with a roast lamb cooked with truffle from Provence - Château de Beaucastel Red 1998 served with mushroom Ravioles, truffle shavings and chestnut crumbs - Château de Beaucastel 2001 served with crispy piglet - Château de Beaucastel white, Roussanne Vieilles Vignes 1990 served with roasted lobster in Argan oil - Château de Beaucastel, Magnums of Hommage à Jacques Perrin 1995 served with Foie gras partridge and black truffle of course! An unforgettable event, a big thank you to all the team!
In Beaucastel we use all the 13 grapes varieties which are allowed in Chateauneuf du Pape. Fabrice Langlois, our sommelier, explains their specificities in the final blend. Thanks to VINOTV.fr for this video.
... at the America wine blog awards. Congratulations Jason for this well-deserved trophy. Tablas creek blog is indeed great, well-written and definitely worth reading! Technorati Tags: wine
The Perrin brothers, who own the Châteauneuf-du-Pape estate Château de Beaucastel, are very much stars of the appellation. But as prices for Châteauneuf creep upward, it pays to look at the brothers' Coudoulet de Beaucastel, especially in the terrific 2005 vintage. The Coudoulet vineyard is just outside the borders of the appellation, so it qualifies only as Côtes-du-Rhône. But what a Côtes-du-Rhône! Made from a blend of 30% Mourvèdre and about the same of Grenache with 20% each Syrah and Cinsault (all cultivated organically), it's rich and spicy, with a scent of wild thyme and red, red fruit, it's drinking beautifully now, but it can also be aged 10 years or more. And it's vibrant enough to make a great showing against grilled chops, roast leg of lamb, or, right now, braised lamb shanks with beans and herbs. --S. Irene Virbila Los Angeles Times; Feb 27 2008 Technorati Tags: beaucastel, chateauneuf, rhone
In appellation america. Worth reading if you have interest in the Rhone varietals wines from California.