The 30 hectares of Coudoulet are located just east of the vineyard of Beaucastel on the other side of the A7 motorway. For reasons that have now become obvious, Coudoulet is often considered the baby Beaucastel. The Coudoulet soil has many similarities to that of Beaucastel. It is made out of Molasse seabed covered by diluvial alpine deposits. These pebbles called “Galets Roulés” play a big role: They take in the heat during the day and let it if off slowly at night which gives a good start to the vines in the Spring.
30 hectares in Côtes du Rhône.
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Molasse seabed of the Miocene period covered by diluvial alpine deposits (rolled pebbles), identical to the vineyard of Châteauneuf du Pape.
Each variety is harvested manually and separately, then sorted in the cellar. The harvest is heated to 80°C (skins) and then cooled down to 20°C. Classic maceration occurs in cement tanks for 12 days. Pressing in pneumatic presses. Blending of the different varietals after malolactic fermentation. Ageing in Oak Foudres for 6 months.
Grenache : 40%
Mourvèdre : 30%
Syrah : 20%
Cinsault : 10%
Tasting notes :
Appearance: bright and lively, with great depth.
Nose: red fruits.
Palate: luscious, with hints of thyme.
Rich aromas of sun-warmed earth and stones lifted by black cherry fruit. Firm, structured palate packed with sweet, juicy strawberries and cassis and sprinkled with pepper. Fine, grainy tannins and good length. Rustic but real. Drink 2016-2018.
Decanter, Note : 89/100, 2016-07-01
The 2013 Coudoulet de Beaucastel Côtes du Rhône offers a surprisingly ripe, rounded style to go with notes of wild strawberries, jammy black raspberry and peppery herbs. It’s drinking beautifully today, but it has good mid-palate density and I suspect will evolve nicely on its balance.
Jeb Dunnuck , Wine Advocate, Note : 88/100, 2015-10-01
Lush and spicy with rounded fruit and juicy flavors; ripe raspberry,
cassis and spice; complex and rich with depth and lovely structure.
30% Grenache, 30% Mourvèdre, 20% Syrah, 20% Cinsault.
Anthony Dias, The Tasting Panel , Note : 91/100, 2016-03-09
Still lively, with a mix of blood orange, plum and bitter cherry fruit flavors that stretch out over an iron note. The finish has tangy cut and lingers nicely, and there's enough stuffing to let this stretch out a little bit more in the cellar.
James Molesworth, Wine Spectator, Note : 89/100, 2016-11-01
Unlike many vintages of Coudoulet, this one is medium-bodied and fruit-forward, offering hints of cherries, mulberries and wild Provençal herbs. Those garrique notes linger on the softly dusty finish. Drink now–2023.
Wine Enthusiast, Note : 91/100, 2016-09-01