| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2010 |
| Country | France |
| Type of Appellation | AOC |
| Region | Rhône Valley |
| Appellation | Châteauneuf-du-Pape |
| Estate | Château Beaucastel |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £151.20 |
|---|
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Youth
2010 - 2014
|
Maturity
2015 - 2021
|
Peak
2022 - 2034
|
Decline
2035 - 2049+
|
Château Beaucastel's 2010 Châteauneuf-du-Pape is a celebrated red wine, crafted mainly from Grenache, Mourvèdre, and a blend of all thirteen permitted varieties of the appellation. 2010 is considered a stellar vintage in the region, marked by excellent weather conditions yielding concentrated, age-worthy wines. The vineyards occupy the famous galets roulés, or rolled pebble soils, which provide outstanding drainage and heat retention, giving the wine its complex structure. Château Beaucastel employs organic and biodynamic farming methods, with whole-cluster fermentation in traditional wooden foudres, resulting in a wine that combines power and elegance, showcasing deep notes of black cherry, plum, leather, Provençal herbs, and a touch of earthy spice.
The southern Rhône Valley, particularly Châteauneuf-du-Pape, benefits from a Mediterranean climate with hot, dry summers and mild winters, impacted by the mistral wind which keeps both vines and grapes healthy. The terroir's unique composition of pebbles, clay, and sand is integral to developing the characteristic ripeness and tannic backbone that define these wines. Châteauneuf-du-Pape itself is steeped in history, being the first French appellation contrôlée in 1936 and long associated with papal patronage, lending a rich heritage to every bottle produced.
For food pairings, this robust and complex wine fares beautifully with richly flavoured meat dishes. Traditional southern French fare like lamb shoulder roasted with herbs de Provence, daube de boeuf (beef stew), or duck breast served with a black cherry reduction would all harmonise exquisitely. Hard cheeses like aged Comté or a mature Roquefort also complement the wine's depth and structure.
To fully appreciate this Châteauneuf-du-Pape, decanting several hours ahead is highly recommended to reveal its layered bouquet and soften the tannins. Serve at a temperature between 16-18°C. This particular vintage promises outstanding potential for further cellaring, but is already showing remarkable finesse and complexity for current enjoyment.
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