In the 14th century, during their stays in Avignon, the popes – and especially Pope John XXII – built a papal castle in Châteauneuf-du-Pape. Impressed by the area's exceptional soils, they established vineyards on the slopes surrounding the château and were instrumental in promoting the local wine's reputation around the world.
Domaine de Beaurenard in Châteauneuf-du-Pape has been a family-run estate for seven
generations.
A notarial act dated 16 December 1695 mentions “Bois Renard”, which over time has become “Beaurenard”.
The Coulon brothers, Daniel and Frédéric, have taken over from Paul and Régine and are striving to sustain tradition.
The estate covers 32 hectares (a little under 80 acres) of vines in Châteauneuf-du-Pape and 25 hectares in the Côtes du Rhône Villages Rasteau AOC area.
The pebbles the 13 grape varieties the sun and the Mistral have been joining forces for centuries to give birth to each vintage of the Châteauneuf du Pape appellation. The terroir of Châteauneuf-du-Pape is unique: here the large sun-warmed stones diffuse a gentle, providential heat that helps the grapes to mature and their juice to concentrate. The Domaine is home to the " Symphony of 13 varieties" typical of this AOC, which provide aromatic complexity, strength and balance.
For the red wines, four varieties dominate : Grenache, Syrah, Mourvèdre and Cinsault, supplemented by Counoise, Muscardin, Terret Noir and Vaccarèse. The whites are made from white-grape vines : Clairette, Roussane, Bourboulenc, Grenache Blanc, Picardan and Picpoul.
All of Domaine de Beaurenard's vines (60ha) are cultivated organically (Ecocert certified) and even biodynamically (Demeter certified), without synthetic chemicals. The vines are thus attuned to nature, lunar and planetary cycles, and the rhythms of the cosmos.
At key moments, we apply biodynamic preparations (born dung, dung compost, silica, etc.) that strengthen the vines's natural defences. To further fortify them, plant-tea sprays (nettle,yarrow,horsetail,camomile...) are regularly dispensed. In the vineyatds, these methods involve working the soil without herbicides, spreading carefully-dynamised manure, and maintaining sensible grass cover (according to climatic conditions).
The creation of a conservatory with the 13 grape varieties allowed by the appellation, procured from the estate's oldest vines, also promotes biodiversity. The varieties were selected over a five-year period and splice-grafted in aplot where the soil had been resting for 12 years.In doing this, we aimed primarily to safeguard a natural genetic heritage that is particularly well adapted to the terroir. But we were also mindful of future generations; and of being able, if global warning continues, to increase the proportion of varieties that contain less sugar ( and so less alcohol) and contribute aromatic complexity.
Meticulous work is performed all around the years, and particularly during four intense periods :
Pruning is done solely by the estate staff: each person tends to the same plot over the long term, crafting their vines like sculptures.
Debudding of all the vines: this prevents leaf build-up around the bunches, ensure small yields, and ventilates the vine-trunks by letting natural light through. Several other jobs are also done while the grapes are still unripe: placing the shoots between the trellis wires, to which they are then fastened; and green harvesting if necessary.
Soil-working and controlled grass cover are supplemented by a team of seasonal workers who, during long weeks, hoe between the vines – a very strenuous, painstaking job in our stony soils.
Harvesting with all grapes hand-picked and sorted.
This type of extremely precise cultivation and monitoring means we obtain healthy grapes, the only way to make wines of high-quality and concentration.
Domaine de Beaurenard Chateauneuf-du-Pape Blanc is made from Clairette blanche & Rose, Grenache Blanc & Gris, Bourboulenc, Roussanne, Picpoul and Picardan.
Gold bright green color. Expressive nose with pear and stone fruits aromas (peach, apricot) with jasmine and roasted almonds notes. The mouth is smooth and fleshy like stone fruit we can smell, with a long a nice finish.
Review:
Bright golden yellow, silver reflections. Delicate herbal spices, a hint of chamomile and mandarin zest, pears and blossom honey are underneath. Juicy, elegant, white peach, delicate honeydew melon, mineral and harmonious, fine fruit sweetness, good ripening potential.
-Falstaff 92 Points
Lismore Pinot Noir is made from 100 percent Pinot Noir
Complex bouquet of crushed rose petals, wild jasmine and fresh French herbs followed by a palate full of cranberry, raspberry and a long savory finish.
The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.
Review:
"The 2018 Pinot Noir comes from Walker Bay and Kaaimansgat and includes 30% whole-bunch fruit, aged for 11 months in 25% new oak. The bouquet sports vivid red cherry and raspberry fruit that is exceptionally well defined and beautifully integrated with the oak. The palate is medium-bodied with supple tannins, well-judged acidity and a slightly fleshy texture. There is just the right amount of salinity here, and the finish is kept on a tight leash, allowing the detail and precision to be fully expressed. A slight sour edge on the finish keeps you coming back for another sip. Excellent and reassuringly classy. - Neal Martin" - Antonio Galloni's Vinous (November 2019), 92 pts
"Walker Bay and Elandskloof are the twin sources of 30% whole bunch-fermented Pinot from Sam O'Keefe. Juicy, floral and charming, it's a graceful, fruit forward style with some clove and tobacco spice and refreshing acidity. The finish is a little firmer than I remember. 2020-24"- Tim Atkin (South Africa 2020 Special Report), 92 pts
Luis XIV Lo de Pepitin is made from 80% Monastrell,14% Giro, 3% Arcos and 3% Bobal.
"Wine from a historic plot, named after Mr. Pepitin, the farmer who looked after these vines throughout his life."
Old vines (1980) planted in a bush style and dry land. 610 metres above sea level in the town of Biar. Sandy clay loam soil, with a high presence of limestone. Historic plot, reproduced by massal selection and with a wide variety of old clones of traditional Alicante varieties.
Production: Indigenous yeasts in our 19th century winery.
Fermentation: 50% in stainless steel, and 50% fermentation in vats.
70% Grapes crushed by foot and destemmed manually.
30% whole bunches.
Low extraction.
Aging : 50% of the wine was aged for 8 months in 500-liter French oak barrels ; and the other 50% were aged for 8 months in century-old 500-litre Amphora from Villarrobledo, considered the finest in Spain and which allows the wine to be stored inside without any coating: just pure clay.