Chuck Hayward, JJ Buckley, April 2011

This was clearly one of the most incredible wines that our staff, with some accumulated 60 years of tasting experience, had ever tasted. The color is a glowing and luminescent orange-tinged, rose-hued brick, clear with the barest indication of browning. The never-ending mélange of fresh earth, soy, fresh mushroom, Worcestershire sauce and dried cherry aromas are infectious and exciting to witness. The palate shows pinpoint balance; it is soft yet expansive, lightly concentrated and ethereal with a richly textured backpalate, harmonious with the rest of the wine. Delicate flavors of dried cherry and peach, umami and subtle hints of beef linger in an endless finish that shows leather and sweet earth notes as well. It is a fascinating combination of primary, secondary and tertiary components. No angles here. Rather, this is a seamless wine that reveals the benefits that can arrive from aging a great wine, leaving one slackjawed and speechless for descriptors, where words do no justice. Drink over the next 3-5 years or sooner for fresher fruit notes.

96 points,

Robert Parker's Wine Advocate, January 2003

Two great back to back vintages are the 1990 and 1989. The more developed 1990 boasts an incredible perfume of hickory wood, coffee, smoked meat, Asian spices, black cherries, and blackberries. Lush, opulent, and full-bodied, it is a fully mature, profound Beaucastel that will last another 15-20 years.

92 points,

Wine Spectator, March 1993

Not as appealing as the '89, our Wine of the Year in 1991, but it's a generous, concentrated, intensely fruity Châteauneuf that blends mouthfilling flavors with complex cedar, spice and leather accents. Sturdy tannins and solid acidity mark this as a good candidate to cellar. Best after 1996. Tasted twice, with consistent notes. 17,000 cases made.

About Winery

Among the prominent people in the town of Courthezon during the sixteenth century was the Beaucastel family. In 1549, "Noble Pierre de Beaucastel" bought "a barn with its land holdings, containing 25 saumées at Coudoulet". More than four centuries later, this remarkable domaine, known today at Château de Beaucastel, is producing what most people acknowledge to be the finest wines of Châteauneuf-du-Pape.

"Beaucastel and its subsidiary wines marketed under the Perrin et Fils moniker are consistently among the bright shining stars of France. I have been visiting this estate for nearly thirty years, and over that time I have seen all the elements of what makes wines great - an incredible respect for the vineyards, a conscientious, uncompromising work ethic, and extraordinary passion for gentle handling of fruit from their sites." -Robert Parker

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