- Big Aussie Reds
- Five Top-Notch Chardonnays: Shafer, Varner, Newton
- Best Wines for Burning Beast
- More Pairing Strangeness
- Tre Bicchieri Highlights
- Shipwrecked Champagne
- A Pair of Terrific California Chardonnays
- A Little Grenache Geekery & A Good Cheap Cabernet
- Two Good New Wines from Jolivet
- Idaho Wines
Over the weekend I had the good fortune to introduce (and then sit on a panel with) Marc Perrin of Château Beaucastel, as eighty or so equally fortunate people got to taste through a vertical of Château Beaucastel going back to 1988. The wines showed gorgeously and reaffirmed—not that there's much doubt about it—Beaucastel's place in the top ranks of the Châteauneuf-du-Pape heirarchy.
Perrin was adamant about the benefits of organic viticulture, though in an effortlessly charming way: "When my grandfather decided to use organic viticulture in 1950, people thought he was crazy. But we think it is absolutely the only way to go to make wines that express a sense of place," he stated, adding later, "Industrial yeasts are good for industrial wine. But when you are talking about the identity of a terroir, natural yeast is the only option."
2007 Chateau de Beaucastel, a powerful wine with creamy black raspberry and licorice notes, hints of toast and berry skin, and lots of fine-grained but substantial tannins—though still extremely young, it promises to be fantastic over time. This hasn't been released yet, but will be soon; it would be an outstanding cellar purchase.
2000 Château de Beaucastel, which had shifted toward more secondary characteristics of earth and loam under its dark cherry fruit, with a touch of tobacco on the end and a velvety texture. Perrin said it reminded him of "when you go into a forest after it rains," which struck me as just right.
1990 Château de Beaucastel, an extraordinary CdP with lots of life left in it; the aroma was all exotic spice, a hint of bandaid box (i.e. brett, which Beaucastel was known for in the past, & which did not come up during discussion) and dried herbs; the fruit suggested kirsch and raspberry liqueur. Stunning wine. Wish I had a case of it, rather than just a memory.
There was plenty of debate—as there has been over time—about the '89 vs. the '90. Both were terrific—or somewhere beyond terrific, actually. Perrin preferred the '89 this time, which was rounder and more generous, with more dark chocolate than spice notes. I went for the '90.
He also said this about Grenache in general: "For me a great Grenache wine, a big part of the experience, is the texture. It's like eating a cherry—that juicy, fleshy character of a ripe cherry."