2018 Chateau de Beaucastel Chateauneuf-du-Pape

2018 年的 Beaucastel 帶來典型的佩漢風格：深色果實與香料相互交織，鼻中有香草灌木的小徑氣息和微妙煙草、可可的複合香調。口感飽滿、層次豐富，單寧細緻但有支撐力，酒體結實且帶有清爽的礦質與一絲鹹感，使整體張力良好，餘韻悠長而協調。

酒莊與葡萄園：佩漢家族管理的單一園區，面向北部教皇新堡，地表為典型的圓石（galets），下層是沙、黏土與石灰岩。葡萄園有多年有機耕作歷史，老藤根系深入，受著名的密斯特拉風影響，造就了此酒的風土特徵與礦物感。

釀造工藝：所有品種分區手工採收，對於需要還原性處理的組分在橡木發酵槽發酵，而偏向氧化風格的則在搪瓷混凝土槽中進行。完成乳酸發酵後調配，混合酒液在大型法國橡木桶（foudres）中陳放約一年，讓橡木與果香融合而不搶戲。

飲用建議：這是一款可以陳放也能早飲的經典作品；若當晚享用，醒酒 60–90 分鐘能讓芳香更飽滿。建議佐以烤羊、香料羊肉或成熟硬質奶酪。

Château de Beaucastel’s 2018 Châteauneuf-du-Pape displays a deep ruby hue and an expressive nose of spice, ripe dark cherry, cocoa and floral lift with a whisper of tobacco and garrigue. On the palate it is dense and concentrated yet elegant, showing layered dark fruit, kirsch-like notes, fine polished tannins and a saline mineral thread that keeps the wine lively. The finish is long, harmonious and complex — a signature of Beaucastel’s style.

Producer & vineyard: Made by Famille Perrin, Beaucastel is farmed organically for decades on a single northern plot of the appellation. Soils are classic: rolled pebbles on the surface with sand, clay and limestone beneath, old vines with very deep roots and constant exposure to the Mistral wind give intensity and minerality.

Winemaking & ageing: Hand-harvested parcel by parcel, reductive components are fermented in oak fermenters while oxidative lots are vinified in enameled concrete. After malolactic fermentation the blend is aged in large French oak foudres for about a year before bottling, producing a wine with integrated oak and great ageing potential.

Cellaring & service: Drinking window roughly 2022–2038. Decant for 60–90 minutes if drinking now to open aromas; pairs beautifully with roasted lamb, braised beef and mature cheeses.

Specification

• Alcohol %: 14.5%
• Decant Time: 60-90 minutes
• Taste: spice, black cherry, blackberry, blackcurrant, cocoa, kirsch, garrigue, pepper, tobacco, licorice, saline/mineral, tosted oak, floral, plum, olive
• Food Matching: Roasted or grilled lamb, Indian spiced lamb kofta, Grilled or braised beef (beef donburi), Mediterranean mezze and herb-forward dishes, Aged hard cheeses (e.g. Mimolette)
• Grape Variety: Grenache : 30%, Mourvedre : 30%, Syrah : 15%, Counoise : 10%, Cinsault : 5%, Other : 10%, Vaccarese , Terret Noir , Muscardin , Clairette , Picpoul , Picardan , Bourboulenc , Roussanne ,

Winery

佩漢家族 - 博卡斯特教皇新堡

Chateau de Beaucastel (Famille Perrin)