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Château de Beaucastel Châteauneuf-du-Pape

2010 / 750 ml.


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Where it's produced

Southern Rhone

What's in the Bottle

30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise, 20% other permitted varietals

Product Details

Red Wine
Chateau de Beaucastel
750 ml.
Item #:
12 bottles

Chateau de Beaucastel Chateauneuf-du-Pape  2010 / 750 ml.

Ratings Key:

  • SP Wine Spectator
  • WE Wine Enthusiast
  • VN Vinous
  • RP Robert Parker’s The Wine Advocate
  • ST Stephen Tanzer’s International Wine Cellar
  • OT Other Review Service
  • Gold Premier Gold - Best Value*
  • Plat Premier Platinum - Our Highest Recommendation
  • * as rated by our staff

Published Reviews

96 pts. : December 31, 2013

Marc Perrin, of the family that has owned Beaucastel since 1909, says cool nights in August were key to quality in 2010, helping to preserve acidity in the grapes. The blend is a mix of approximately 30 percent Grenache, 30 percent Mourvèdre, 10 percent Syrah and 10 percent Counoise with small amounts of the remaining nine permitted varieties. Grapes are destemmed, flash-heated, then macerated in vats for two weeks. Fermentation takes place in a mix of cement and steel tanks. 7,500 cases made.

96 pts.: Oct 31, 2013

Dark, dense and very closed now, this has a tremendous core of crushed plum, linzer torte and blackberry confiture waiting in reserve. Ample singed cedar and mesquite, warm paving stone and black tea notes lurk in the background and glide through the finish. Features serious grip, but wonderful integration. Should cruise in the cellar. Best from 2016 through 2035.

95 pts.: 1st Oct 2012

Interestingly enough, even though many of the 2010 Perrin et Fils selections from the southern Rhone were scheduled to be bottled right after my visit, the 2010 Beaucastel had already been put in bottle. This is a gorgeous wine, a classic blend of 30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise and the balance the other permitted varietals in the appellation. Deep purple, with loads of bouquet garni, beef blood, blackberry, kirsch, smoke and truffle, this wine is full-bodied, rich and showing even better than it did last year. I still think it needs 3–5 years of cellaring, and it should last for 25–30 years, as most of the top vintages of Beaucastel do.

94 pts.: Jan/Feb 2013

Bright ruby. Sexy, spice- and mineral-accented aromas of red and dark fruit preserves and garrigue. Juicy and expansive on the palate, offering vibrant black raspberry and bitter cherry flavors, a hint of smokiness and intense minerality. Tannins come on late and are quickly sucked up by this wine's intense fruit. Rich and lively, with excellent finishing clarity and length.

92–94 pts. : Jan/Feb 2012

Vivid ruby. Fresh raspberry and cherry on the intensely perfumed nose. Sappy and sweet, with deep red fruit preserve flavors and hints of succulent herbs and rose pastille. Packs a punch but also shows impressive energy and balance. The raspberry note carries through on the finish, which also features a suave, slow-building note of star anise.