Domaine de Beaurenard

Domaine de Beaurenard

The Coulon family has been producing wine in the Rhône for seven generations. They know how to harness the power of the sun and bring out the characteristics of the local grape varieties at their finest. Their wines are bottled with a stunning freshness, which, despite all their power and extract, always ensures a balancing lightness. The vineyard is worked by hand and with horses according to biodynamic principles, and in the cellar, the wines are given the freedom they need to develop naturally.
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About Domaine de Beaurenard

Working with the horse in the vineyard

The 60-hectare Domaine de Beaurenard is located in the almost legendary, if not historic, Châteauneuf-du-Pape appellation. Here, the "Symphony of 13 Varieties" grows, comprising the red varieties Grenache, Syrah, Mourvèdre, Cinsault, Counoise, Muscardin, Terret Noir, Vaccarèse, and Clairette, and the white varieties Roussanne, Bourboulenc, Grenache Blanc, Picardan, and Picpoul. The Coulon family cultivates its vineyards strictly organically (with Demeter certification) and completely without synthetic chemicals. Tall grass and wildflowers grow between the vines, and the soil is loosened with horse and plow. The team members are assigned their own plots, which they then cultivate, sometimes for years, and which they guard like the apple of their eye.

The grapes are harvested and selected entirely by hand. The focus is on obtaining the healthiest possible harvest, true to the old saying, "to make good wine, you need good grapes." The grapes, picked at optimal ripeness, are brought to the tank room in small containers to prevent individual berries from being crushed and thus oxidative influences during this phase. The red wines undergo spontaneous fermentation in open vats for 15–35 days, with constant temperature control to preserve the natural aromas of the grapes and the soil. The white wines are vinified at a lower temperature to preserve the fruity and floral primary aromas.

Working with the red wine mash in the barrel

After vinification, the wines are quickly transferred to oak for malolactic fermentation. This is the first phase of aging, which then continues on the fine lees in large and small oak barrels for 9 to 18 months. Aging enhances the clarity of the wines and allows their structure to develop. They are constantly monitored, because the small details ultimately make all the difference.

What fascinated us about these wines from the very beginning was the balance of power and delicacy. The Châteauneuf du Pape AOC Rouge has intense ethereal notes and a very velvety palate. Its big brother, Châteauneuf du Pape AOC "Le Boisrenard," is unbeatably dense and profound, so profound that you just want to inhale its aromas forever. The same applies to the whites: The Châteauneuf du Pape AOC Blanc indulges you with a basket of yellow fruits, along with spice and herbaceousness. The Châteauneuf du Pape AOC Blanc "Le Boisrenard" is noticeably more mineral and indulges the palate with a buttery smooth yet electrifying finish. The introduction to the winery, with Côtes du Rhône AOC and Rasteau AOC, is also extremely sophisticated and balanced, with the Rasteau being particularly suitable for lovers of dark, black fruit red wines. Its big brother , Rasteau AOC Les Argiles Bleues, not only suits us, but also fully meets our expectations of a Rhône wine: endless power, with maximum minerality and finesse.