1989
Gloria
750ml
$149.99
$119.99
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Perrin and Fils

The origin of Beaucastel can be traced back to 1549, with reference to "Noble Pierre de Beaucastel" acquiring land at Coudoulet. Viticulture ceased with the onset of phylloxera in the latter half of the 19th century, but was reintroduced when Pierre Tramier bought the property in 1909. It was his son-in-law, Jacques Perrin who made Beaucastel a globally recognized name, advocating the Mouvèdre as a key grape varietal in Châteauneuf-du-Pape wines, eschewing the use of modern technology and of course, implementing the tenet of natural winemaking without recourse to chemical fertilizers. If you described Beaucastel's vineyards of being "shit" you would be right, for over 500 tons of horse manure (nowadays sheep manure mixed with the previous year's marc) fertilize the soil each year. Perrins ideals live on with his sons François and Jacques, since his death in 1978.

They too have adopted unorthodox approaches to wine making, including the heating of grapes entering the chai to 80 degrees for one minute, then allowing them to cool to 20 degrees as they are transferred into the fermentation vessel. This process aims to reduce oxidation, enhance the extraction of anthocyanins from the grape skins, slow the fermentation process and reduce the need for sulphur. I have to admit that I find this process in complete contradiction to their mantra of natural, non-interventionist winemaking. Although it is suggested that the process is too brief to heat the inside pulp of the grape, surely it nullifies the concept of a wine as a "reflection of nature", skewing the end result, just as micro-oxygenation or reverse-osmosis? The principle is the same, is it not?

Hommage a Jacques PerrinBeaucastel is one of the few wines that blends all 13 permitted grape varietals in Châteauneuf-du-Pape (no, I can never recite the varietals off the top of my head.) Grapes are vinified separately with just the Syrah undergoing new oak maturation. Beaucastel is an unorthodox Châteauneuf-du-Pape, because it eschews the common Grenache in favour of Mouvedre, which usually makes up 30% of the blend. After the varietals are blended the wine is matured in large oak foudre for one year, after which bottling takes place without filtration (just fining with egg whites.)

In the late 80's, the sons decided to make a special cuvée from a patch of old Mouvèdre vines which they christened "Hommage à Jacques Perrin" and just 400 to 425 cases are produced in selected years (1989, 1990, 1994, 1995 and then consistently since 1998.) The foundation of the blend lies with Mouvèdre, 60% of the cepage compared to 30% in the regular CdP, with a three-week fermentation in cement tanks and oak aging foudres up to 18 months.
The Wine Advocate
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NVLa Vieille Ferme Red NV  La Vieille Ferme Red  3L (D-Magnum)

Producer: Perrin and Fils
Varietal: Grenache | Country: France | Region: Rhone | Type: Red

Price: $24.99
Availability: 1


2020La Vieille Ferme White 2020  La Vieille Ferme White  1.5L

Producer: Perrin and Fils
Varietal: White Blend | Country: France | Region: Rhone | Type: White

Price: $15.99
Availability: 12