Since 1980, Domaine de Beaurenard, property of the Coulon family, has also been cultivating a vineyard on stepped hillsides in the Rasteau appellation. On these sharp terroirs surrounded by vast swathes of woodland and garrigue, biodynamic farming reveals its full expression.
The vintageA singular year in many respects, 2023 is already showing all the signs of being a great vintage.
It perfectly incarnates the rebellious and inventive spirit to which the Coulon family is particularly attached. The winter was dry, and advanced to the sound of secateurs engaged in soft pruning. This method, introduced in 2019, allows each vine to be guided towards the optimal flow of energy contained in its sap, enabling each plant to develop in autonomy and its ability to face up to the violence of the elements.
Spring was also dry. Just a few sporadic showers. But judicious management of the cover crops and the organic matter, which through their cycles attract and conserve water resources, prevented the soils from becoming dehydrated. It was only on 29 May that a storm finally broke, bringing much needed water to each of the parcels, and in its wake the onset of delicate and fruitful flowering.
The remainder of the season passed under alternate clouds and sun. United by their common passion, the estate team combined all their numerous skills to bring the vines to peak form, and the ideal conditions for ripening the fruit.
Nothing if not remarkable, the harvest began at the break of dawn on 29 August, to conclude in glorious sunshine on 10 October.
Now resting quietly in our cellars, the wines are demonstrating profiles of great purity, perfect proportions, and the precision of their terroirs of origin, in the continuity of the infinite quest of the great wines of this noble site.
Well orientated slopes and terraces offer ideal sunshine exposure. The vines flourish in a stony limestone clay soil and find their full expression thanks to certified organic and biodynamic agriculture.
In the vineyardThe grapes are hand-picked and sorted in the vineyard.
WinemakingCo-fermentation, vatting from 18 to 26 days for soft extractions.
AgeingMatured for 12 months in vats, and oak foudres.
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Tasted blind. A rich nose that is all dark cherry and Christmas spice. Brimming with lively acidity and blue fruits, a compact palate and a real density of fruit, not at all heavy or overpowering, and a polished smooth finish.
Jancis Robinson
, 16
A sturdy, red-fruited version, featuring high-toned notes of snappy red currant and incense alongside rooibos tea tannins. Offers tangy acidity and chalk-fine mineral notes, plus a waft of grilled alder smoke on the fresh, defined finish. Leaves a strong impression of graphite
Kristen Bieler
Wine Spectator
, 90
