Presentation

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 vintage

2024 will be remembered as a winemaker vintage. A year where the terroir and the commitment of the winemakers truly matters. The heart of winter, cold and dry, was quickly swept away by higher temperatures and abundant rains, leading to an exceptionally early bud break (initially, more than 10 days ahead of 2023!). Numerous temperature variations marked the spring. Favorable to a slowdown in the vegetative cycle, they resulted in significant coulure. This was followed by more heavy rains and a nearly tropical permanent humidity, particularly favorable to diseases such as mildew.

Precision, responsiveness, and adaptation were the key words of the season. There was no room for chance. Every gesture, every plant decoction, every application of silica or other treatment was calculated. We tirelessly continued our care until the harvest. It is clear that nature remains wonderful. Our biodynamic and regenerative farming practices, along with our manual gestures continuously adapted to the specifics of each vintage, each plot, and each vine, pays off. The vines managed to draw from the soil of our great terroirs the resources necessary for the deep and authentic maturation of the grapes. The harvest began gently on September 3rd and concluded on October 1st. A rigorous sorting of the harvest, combined with delicate vinifications, allowed us to obtain intense, deep, and balanced juices. The first promise of beautiful wines to come.

Terroir

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 vineyard

The grapes are hand-picked and sorted in the vineyard.

Winemaking

Co-fermentation, vatting from 18 to 26 days for soft extractions.

Ageing

Matured for 12 months in vats, and oak foudres.

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