see the tasting note from James Molesworth.

The following informations are general informations about Vinsobres. These are not specific about Perrin et Fils or Beaucastel wines.

Vineyards: the vineyards stretch over 7 kilometres of slopes around Vinsobres in the French Department of the Drôme.

• Soil types: stony and sandy marl on the slopes, stony quaternary alluvium on the terraces.

• Climate: Mediterranean and protected from both the Mistral and the Alpine winds by the nearby highland.
 
Background: Vinsobres was classified Côtes du Rhône Vinsobres in 1957 and consecrated Côtes du Rhône Villages Vinsobres
in 1967.

Area under cultivation: 631 hectares, yearly production: 24700 hl; basic yield : 42 hl/hectare.

Grape variety mix: for the reds, Grenache 50% minimum, Syrah and / or Mourvèdre 20% minimum, other grape varieties of the Appellation tolerated 20% maximum.

For the rosé, Grenache 50% minimum, Syrah and / or Mourvèdre 20% minimum, other grape varieties tolerated 20% maximum, white grape varieties 20% maximum (Grenache, Clairette, Marsanne, Roussanne, Bourboulenc and Viognier).

For the whites, Grenache white, Clairette white, Marsanne white, Roussanne white, Bourboulenc white, Viognier white, other white grape varieties tolerated 20% maximum.
 
Minimum alcoholic strength: for the reds 12.5%, for the rosé and whites 12%.

from inter-rhone

The following informations are general informations about Vacqueyras. These are not specific about Perrin et Fils or Beaucastel wines.

Vineyards: these are spread over the 2 communes of Vacqueyras and Sarrians, which stand at the foot of the Dentelles de Montmirail in the French Department of the Vaucluse.

Soil types: alluvial deposits and glacier terraces dating from the Riss period (ice age period ice period from the 1st Quaternary period, 120,000 - 300,000 years ago).

Climate: hot and dry, particularly high levels of sunshine
 
Background: following the A.O.C. Côtes du Rhône Decree in 1937, Vacqueyras was one of the first villages to be acknowledged for the quality of its classified wines which were first classified “Côtes du Rhône Vacqueyras” in 1955, then, in 1995, as Côtes du Rhône Villages Vacqueyras.
Vacqueyras was consecrated Local Appellation in 1990.

Area under cultivation*: 1300 hectares, yearly production: 48000 hl, basic yield : 36 hl/hectare.

Grape variety mix: for the red (97% of production), Grenache black (at least 50%), Syrah, Mourvèdre (at least 20%) ; other Côtes du Rhône grape varieties , excluding Carignan, maximum 10%.

For the rosé (1% of production), Grenache (60% maximum), Mourvèdre and Cinsault (at least 15%).

For the whites (2% of production), Clairette, Grenache white , Bourboulenc, Roussanne, Marsanne and Viognier, each of which must not exceed 80% of the grape variety mix.

Pruning: Guyot for the Viognier ; for the other grape varieties, short goblet pruning or Royat cordon pruning of up to a maximum of 7 spurs and 2 eyes. Planting: minimum of 4,000 vine plants hectare.

Wine making: minimum alcoholic strength 12.5% for the reds, 12% for the rosé and whites. Grapes are crushed and then fermentation takes place in vats for a minimum of 8 to 10 days; the free run wine is racked. Maturation: 12 to 18 months at 13°-15°.

The following informations are general informations about Gigondas. These are not specific about Perrin et Fils or Beaucastel wines.

Vineyards: these are located entirely within the commune Gigondas in the French Department of Vaucluse.

Soil types: stony red clay alluvium on the slopes and wide terraces.

Climate: dry, hot Southern climate with 2,800 hours of sunshine per year. The prevailing wind is the Mistral.

Background: from the 12th Century, it was the religious Houses that occupied themselves with expanding vine cultivation. Later, and right up to the 18th Century, Gigondas came within the Principality of Orange was owned by the Rhénane de Nassau family up until it was annexed by Louis XIV.
The Local Gigondas Appellation was awarded by decree in 1971.
 
Area under cultivation*: 1230 hectares, average yearly production: 41250 hl, Basic yield: 35 hl/hectare.
 
Grape variety mix: for the red: maximum of 80%Grenache black and a minimum of 15% Syrah and Mourvèdre. In addition, with the exception of Carignan, a maximum proportion of 10% of all the other grape varieties within the Appellation are permitted; the grapes are sorted when harvested. For the rosé: maximum of 80%Grenache black. All the other grape varieties within the Appellation are permitted up to a maximum proportion of 25%
 
Pruning: Syrah, Guyot pruning. For the other grape varieties, goblet or fan pruning on a stem with a maximum of 2 productive eyes per spur, with a total of 15 productive eyes per vine, plus a "bourillon" or first fertile bud.

Wine making: long maceration, and traditional maturing in old oak casks or tuns, natural alcohol content by volume, 12.5%.
 
* Source: harvest statement 2001.

from inter-rhone

The following informations are general informations about Châteauneuf-du-Pape. These are not specific about Perrin et Fils or Beaucastel wines.

Vineyards: these cover almost all of the commune of Châteauneuf-du-Pape as well as some parts of the 4 neighbouring communes of Bédarrides, Courthézon, Orange and Sorgues which has soils of similar composition.

Soil types: of varying depths and varying stoniness, the soil is mainly made up of large round quartz stones mixed with sandy red clay
 
Climate: this is the driest region of the Côtes du Rhône; the prevailing wind is the Mistral and there are approximately 2,800 hours of sunshine per year, the heat of the day is stored by the stones and released at night.

Background: When the Papacy was established in Avignon in the 14th Century, Châteauneuf-du-Pape was selected to be the Pope’s summer residence. The seven successive Popes encouraged the wine production and the expanding of the vineyards. The strict way in which wine has been produced has remained a constant factor throughout the history of these vineyards, and acted as the basis for certain provisions when the A.O.C legislation was being drawn up. Châteauneuf-du-Pape was consecrated a Local A.O.C. in 1936.

Area under cultivation*: 3150 hectares, average yearly production: 105200 hl, Basic yield: 35 hl/hectare.

Grape variety mix: 13 grape varieties are traditionally permitted.
Today, the main grape varieties are: Grenache, Cinsault, Mourvèdre, Syrah, Muscardin, Counoise, Clairette and Bourboulenc.

Pruning: Guyot pruning for the Syrah; for the other grape varieties, goblet or fan pruning with a maximum of 6 spurs and 2 eyes, with a total of 15 eyes per vine in addition to the "bourillon" or first small fertile bud. The use of wire or stakes is forbidden .

Wine making: natural alcohol content by volume for the red and whites, minimum 12.5%.

* Source: harvest statement 2001.

from inter-rhone.

CHATEAUNEUF-DU-PAPE - LES SINARDS AOC CHATEAUNEUF DU PAPE - RED

The vineyard
This wine comes from the younger vines at Beaucastel, together with a leased vineyard of 7 hectares that lies to the West
of Beaucastel, on the commune of Orange and some vineyards leased in the center of the village of Châteauneuf-du-Pape.

Geology
Diluvial alpine deposits with rolled pebbles over a former molasse sea-bed of the miocene epoch (tertiary period).

Grape varieties
70% Grenache, 15% Syrah, 15% Mourvèdre.

Winemaking
Part of the harvest is vinified using the specific Beaucastel technique of heating the grapes. The rest is vinified traditionally, after de-stemming.

Maturing
In casks for a year (100%), then bottled after fining and light filtering.

Tasting notes
A deep red colour.
Wide range of aromas such as kirsch, lavender, pepper and other spices.
On the palate there is a well-rounded combination of fruit and supple tannins, and good length.

Serving
15°C (59°F) in large glasses, with dishes using game, truffles or mushrooms.

COUDOULET DE BEAUCASTEL AOC COTES DU RHONE - RED

The vineyard
Part of the Beaucastel estate, from a plot of 30 hectares (74 acres) on its Eastern flank within the Côtes du Rhône appellation.

Geology
Identical to our Châteauneuf-du-Pape vineyard, with diluvial alpine deposits, containing rolled pebbles, over a former molasse sea-bed of the miocene epoch (tertiary period).

Grape varieties
Grenache 30%, Mourvèdre 30%, Syrah 20%, Cinsault 20%.

Winemaking
Hand-picked grapes are further sorted at the winery. The skins of the whole berries are first heated to 80°C (176°F) and then cooled down to 20°C (68°F). Vatting takes place in concrete tanks and lasts for 12 days. The free-run juice is separated and the rest is pressed in a pneumatic press.

Maturing
The different grape varieties are vinified separately and then blended after malolactic fermetation. The blend is aged in large oak casks for 6 months, and bottling follows fining with egg-white.

Tasting notes
A deep ruby red colour.
The nose evokes aromas of red fruit, blackberries, black cherries and liquorice.
In the mouth one finds hints of wild thyme and a finely structured wine that shows very good length.

Serving
16°C (60°F) in a tasting glass.

CHATEAU DE BEAUCASTEL AOC CHATEAUNEUF DU PAPE - RED

The vineyard
Château de Beaucastel has 70 hectares (173 acres) of vines planted with red grape varieties.

Geology
Diluvial alpine deposits with rolled pebbles over a former molasse sea-bed of the miocene epoch (tertiary period).

Grape varieties
All thirteen grape varieties authorised under the Châteauneuf-du-Pape appellation are planted:
Mourvèdre 30%, Grenache 30%, Syrah 10%, Counoise 10%, Cinsault 5%. The other varieties
(Vaccarèse, Terret noir, Muscardin, Clairette, Picpoul, Picardan, Bourboulenc, Roussanne) add up to 15%.

Winemaking
The grapes are hand-picked and then hand-sorted as they come to the winery. The skins of the whole berries are first heated to 80°C (176°F) and then cooled down to 20°C (68°F).
Maceration is classic, in open-topped wooden vats for syrah and mouvèdre and in concrete tanks for the other varieties.

Maturing
The various varieties are blended after malo-lactic fermentation. The wine is then aged in large oak casks for a year, and bottled after fining with egg-white. At least a further year’s ageing in bottles takes place in our cellars before the wine is sold.

Tasting notes
The colour is a deep red. The nose has a complexe range of aromas, including red berry fruit, leather, truffles and musk. Flavours revolve around pepper, liquorice and other spices.

Serving
15°C (60°F) in a tulip-shaped glass.

GIGONDAS LA GILLE AOC GIGONDAS - RED

The vineyard
10.5 hectares (26 acres) are leased by us and managed by the Beaucastel team. The vineyards lie 15 kms to the West of the town of Orange, between the Dentelles de Montmirail and the river Ouvèze, a tributary of the Rhône. We also have 0.5 hectare of a pre-phyloxeric vine that we harvest separately.

Geology
Very light soils of rolled pebbles mixed with old alluviums over sandy molasse.

Grape varieties
80% Grenache, 20% Syrah

Winemaking
No de-stemming. Vatting for 13 days, with pumping-over rather than cap-punching.

Maturing
For a year, with 70% in casks and 30% in one-year-old barrels.

Tasting notes
The colour is a deep ruby with a velvety aspect.
The nose is reminiscent of red fruit jams, with a mineral and earthy touch.
A generous and powerful wine that is robust and distinguished, with its firm tannins well integrated.

Serving
16°C (60°F) in a fine glass with savoury dishes such as red meat or game.

VACQUEYRAS LES CHRISTINS -AOC VACQUEYRAS - RED

The vineyard
The vineyard covers 11 hectares, and is leased by us and managed by the Beaucastel team.
It lies within the commune of Sarrians, South of the Dentelles de Montmirail, between Carpentras and Vaison-la-Romaine.
The vines are old (average age 50 years).

Geology
Stony terraces, over clay and sand with traces of cobalt oxide.

Grape varieties
75% Grenache, 25% Syrah.

Winemaking
The grapes are harvested in 25 kg boxes. After crushing, they are slowly fermented for a month in 50 hectolitre vats. Blending takes place after malo-lactic fermentation.

Maturing
Half in tanks and half in casks.

Tasting notes
Clearly a wine from a warm place, with its amber hues and richness of texture.
The nose is reminiscent of morello cherries, flowers and liquorice.
On the palate it shows an unctuous texture and is rich and concentrated.

Serving
This is a fine bottle from a great terroir.
It will go perfectly with beef, lamb and dishes containing black truffles.

RASTEAU L'ANDEOL AOC RASTEAU, COTES DU RHONE VILLAGE - RED

The vineyard
Five hectares (13 acres) of vines on slopes facing south,
just protected from the mistral.

Geology
Old, stony terraces that lie over sandy marl and pliocene age clay.

Grape varieties
80% Grenache, 20% Syrah.

Winemaking
The sheltered site of Rasteau results in early ripening of the grapes. The harvest is heated before fermentation, as at Beaucastel.
The wine then undergoes long vatting, with no cap-punching.

Maturing
90% in stainless-steel tanks. 10% in casks.
Ageing in bottles for 6 months before shipping.

Tasting notes
A deep red colour.
The nose is typical of ripe grenache, with aromas of roasted fruit, vanillaand pepper.
The mouth is full-bodiedand suave in texture.
The flavours are reminiscent of black fruit and cocoa, and the finish is intense.

Serving
This delicious wine is very easy to like and will go well with full-flavoured country cooking.
Will cellar well for 6/7 years.

VINSOBRES LES CORNUDS – AOC VINSOBRES, COTES DU RHONE VILLAGE - RED

Situation du vignoble

Vignoble de 45 hectares d'un seul tenant en terrasses et coteaux d'une altitude moyenne de 300 mètres au nord de l'appellation.

Géologie

Marnes caillouteuses et sableuses en coteaux, alluvions quaternaires caillouteuses en terrasses.

Cépages

50% Syrah, 50% Grenache. Vinsobres, appellation située à l'extrême nord du Rhône Sud, nous parait particulièrement adaptée à la Syrah.

Vinification

The wine is made in our own Perrin & Fils winery. All the grapes are de-stemmed.
Syrah is macerated in truncated tapered wooden vats, with cap punching and pumping-over.
Stainless-steel tanks are used for the grenache, and the two varieties are blended after malolactic fermentation.

Maturing
80% in stainless steel, 20% in barrels that have held two vintages. A further 6 months ageing in bottles before shipping.

Tasting notes
The colour is a deep ruby with a purple edge.
The syrah grape shows on the nose, with red fruit, black cherry and liquorice.
On the palate this combines power with elegance, with its velvety, fleshy texture. The finish shows the lift typical of the cooler parts of the Rhône valley.

Serving
18°C (65°F) with lightly seasoned food.

PERRIN RESERVE AOC COTES DU RHONE - WHITE

The vineyard
Lies on the light, free-draining soils of the villages of Cairanne and Jonquières.
The soils are alluvial, between the rivers Aigues and Ouvèze in the Vaucluse region.

Geology
Recent alluvions, mainly of calcereous origin, with variations due to river courses and some additional stony limestone-clay.

Grape varieties
50% Grenache blanc, 20% Viognier, 15% Marsanne, 15% Roussanne.

Winemaking
Light crushing and pneumatic pressing, fining and cold settling of the musts, followed by temperature-controlled fermentation in tanks.

Maturing
In stainless-steel tanks until June, when the wine is bottled after fining and filtering.

Tasting notes
A fine bright straw-gold colour.
An elegant nose that shows touches of toast.
Good balance with no excess of alcohol, full-bodied and long.

Serving
With fine or gently spiced dishes (saffron),
grilled fish or fish soup (bouillabaisse).

PERRIN RESERVE – AOC COTES DU RHONE - RED



The vineyard
Perrin Réserve Rouge is sourced in our own vineyards of Grand Prébois (40 hectares/99 acres) and Vinsobres (45 hectares/111 acres), as well
as from vineyards that we lease under long-term contracts. All these plots are managed and supervised by the Beaucastel team.

Geology
Within the Grand Prébois vineyard, and the adjacent leased land, the soils are of limestoneclay and gravelly clay. At Vinsobres we have terraces that are rich in quartz and limestone marl.

Grape varieties
60% Grenache, 20% Syrah, 20% Mourvèdre.

Winemaking
In our own Perrin&Fils winery. De-stemming, with temperature-controlled fermentation in stainless-steel tanks of 150 hectolitres and an otherwise traditional process.

Maturing
Mainly in tanks, with 25% in casks, for 12 months.
Bottling in December, after fining using egg white.

Tasting notes
A beautiful deep red hue that seems almost opaque. The nose shows caramel and spices that mingle with red berry fruit. The palate is full and deep, with fine tannins and good length.

Serving
Served at 18°C (64°F) this is the perfect companion to straightforward meals with dishes such as grilled meat or poultry.
Its fine structure will also enable it to match more complex flavours, especialy mediterranean or provençal dishes.

CHATEAU DE BEAUCASTEL – AOC CHATEAUNEUF DU PAPE - WHITE

The vineyard
Château de Beaucastel has seven hectares (17 acres) planted with white varieties.

Geology
Diluvial alpine deposits with rolled pebbles over a former molasse sea-bed of the miocene epoch (tertiary period).

Grape varieties
Roussanne 80%, Grenache blanc 15%, Picardan, Clairette and Bourboulenc 5%.

Winemaking
Hand-picked and sorted grapes are laid in small boxes. Crushing is pneumatic, then the must is settled to separate the solids particles. Fermentation then takes place, 70% in tanks and 30% in barrels.

Maturing
For eight months (70% in tanks, 30% in barrels), prior to bottling.

Tasting notes
A pale golden-yellow hue.
The nose is reminiscent of acacia flower, honey and citrus fruit.
The texture is very soft and ripe, with flavours of toast and honey.

Serving
At 10°C (50°F) in tasting glasses.