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The Domaine de Beaurenard
represents 30 hectares of vines which are cultivated with love
by the Coulon family, winemakers for seven generations...
Soil : This soil is like no other. Its large stones, heated
by the sun, give off a heaven-sent warmth which helps to ripen
the grapes.
Grape Varieties : 70% Grenache, 10% Syrah, 10% Mourvedre,
8% Cinsault et 2% others.
Harvest : The crop is hand picked, and the grapes sorted.
Each picker is equipped with 2 buckets, and the best bunches are
separated from the damaged or unripe grapes.
Vinification : The grapes are destemmed and then fermented
in temperature controlled stainless steel tanks for 15-28 days
so as to allow the natural colour and aromas of the wine to develop
to their best.
Ageing : 12 months in oak barrels and tuns, frequent fining
and racking mean that the wine is wonderfully clear before being
bottled at the estate.
Wine Advocate - Robert Parker (90 - 92) : The rich, dark
ruby/ purple-colored 1999 Chateauneuf-du-Pape offers a sweet,
ripe style with copious quantities of black fruits and spice.
The wine is extremely concentrated, low in acidity, and ideal
for drinking during its first decade of life. |
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Grape
Varieties :
80% Grenache and 20% Syrah.
Vinification : Destemming and a long fermentation allow
the tanins to mature in the best possible way. All is done to
bring out the best of the exceptional land that the grapes are
cultivated on.
Ageing : Oak tanks and tuns. Stored in an underground cellar
at the optimum temperature. |
The Coulon family first
produced a white Chateauneuf in 1929, as witnessed by a bottle
displayed in our wine museum. White wines in Chateauneuf are
rare (they only represent 7% of the total production of the "Appellation").
Grape Varieties : 30% Clairette, 20% White Grenache, 25% Bourboulenc,
22% Roussane and 3% Picpoul and Picardan - our white is a "blanc
de blancs", which means that it is made up of only "white"
grapes.
Vinification : The grapes are hand picked and sorted. The
grapes are then destemmed. Low pressure pneumatic pressing enables
us to extract a "must" of excellent quality. Fermentation
takes place in temperature controlled tanks at 18°-20° C.
No malolactic fermentation. |
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Geographical situation : The Rasteau Appellation enjoys a
well-deserved reputation for quality, both in France and abroad.
Grape Varieties : Grenache, Syrah, Mourvedre and Cinsault.
Vinification : The grapes are destemmed, sorted and put into
tanks for a long, temperature controlled fermentation.
Ageing : Matured in tanks, tuns and barrels so as to ensure
a fine, supple maturing of the tanins. Stored in an underground
cellar at the optimum temperature.
Bottling : A delicate operation undertaken with great care
and in conditions of perfect hygiene. The bottles are then stored
at a constant temperature in the underground cellar. |
