Wines Châteauneuf-du-Pape Château Beaucastel - 2007

Viniou Reviews

Château Beaucastel’s 2007 Châteauneuf-du-Pape is a distinguished expression of one of France’s most respected appellations. Renowned for its tradition of blending, this wine typically unites all thirteen permitted grape varieties, with a dominance of Grenache complemented by Mourvèdre, Syrah, and smaller proportions of Counoise, Cinsault and others. The 2007 vintage is acclaimed, thanks to an excellent growing season that gifted wines with concentration, lush textures and remarkable ageing potential. The fruit comes from longstanding biodynamic vineyards, where stony galets roulés soils impart both radiance and complexity. Vinification at Château Beaucastel is meticulous, involving traditional fermentation in large wooden foudres and ageing in oak that enhances structure but never overshadows the wine's distinctive character.

Châteauneuf-du-Pape is the jewel of the southern Rhône Valley, an area with a warm, Mediterranean climate which encourages full ripening of grapes and contributes to the opulence and richness of its reds. The legendary mistral wind helps preserve the health of the vines, while the region’s alluvial soils, laden with stones, store and radiate heat, ensuring optimal maturity. The history of winegrowing here dates back to the Papal Schism of the 14th century, with a lineage of excellence that persists today.

Such a wine calls for food with both depth and nuance. Classic Provençal dishes work beautifully: consider a slow-cooked lamb shoulder with rosemary and garlic or a daube de boeuf. Meat stews with Mediterranean herbs, roasted pigeon, or more refined game such as venison are excellent choices. The wine’s powerful fruit, herbal nuances and peppery undertones also marry well with earthy sides like ratatouille or wild mushroom fricassée. For cheese, opt for matured hard cheeses such as Comté or aged Gouda.

To enjoy Château Beaucastel 2007 at its best, decant for at least one hour prior to serving. Pour at a temperature of 16-18°C to allow the complex aromatics—dark berries, herbs, leather and subtle smokiness—to fully express themselves. The wine is magnificent now but can also evolve further if cellared with care.