The vintage :
An exceptional vintage.
A hot summer with warm nights until the end of the harvest.
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.
Cinsault : 10%
Grenache : 40%
Mourvèdre : 30%
Syrah : 20%
Tasting notes :
Appearance: bright and lively, with great depth.
Nose: red fruits.
Palate: luscious, with hints of thyme.
A ready to drink wine with an expressive nose of leather and spice. On the palate, typical of an old wine which has kept its freshness.
Famille Perrin, 2014-03-15
Gorgeous mature aromas of truffle, fresh earth and black tea lead the way for the still supple date, dried black currant and tobacco notes. The stylish finish lets spice and sanguine notes linger.
James Molesworth, Wine Spectator, Note : 91/100