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Wine Advocate
Domaine de Beaurenard, 2015 Beaurenard Chateauneuf-du-Pape Blanc AC

91
"A straight up beautiful white, the 2015 Châteauneuf du Pape Blanc checks in as a mix of 30% Clairette, 20% Grenache Blanc, 25% Bourboulenc, 22% Roussanne, and the rest Picpoul and Picardan. Fresh, long, medium-bodied and beautifully pure, it has classy notes of citrus blossom, crushed rocks and white peach that continue to develop with time in the glass. Brought up mostly in stainless steel, with 18% in barrels (3% of which were new), this is a perfect white to buy a case of for drinking anytime over the coming decade or longer."
–Oct-16
Wine Spectator
Domaine de Beaurenard, 2015 Beaurenard Chateauneuf-du-Pape Blanc AC

91
"An open-knit style, with a lightly toasted backdrop behind notes of fresh-cut peach, apple and melon. Good underlying zip keeps this moving along. Drink now through 2018.Äî"
–Nov-16
Vinous
Domaine de Beaurenard, 2015 Beaurenard Chateauneuf-du-Pape Blanc AC

90
"Bright yellow. Energetic Meyer lemon, pear, nectarine and mineral scents are complemented by deeper notes of sweet butter and honey. Densely packed citrus and pit fruit flavors are sharpened by a jolt of dusty minerality that adds tension and back-end lift. Finishes juicy and smooth, offering resonating floral and mineral notes and very good persistence."
–Jun-17
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WINE
2015 Beaurenard Chateauneuf-du-Pape Blanc AC
Domaine de Beaurenard

A rare product, because white wines only make up seven per cent of the AOC's output. But this wine is a family speciality, as reflected by a few bottles of the 1929 vintage. The choice of soil is paramount: only a few parcels truly promote the fusion of soil and traditional white-grape varieties. The wine is made solely with white grapes: 30% Clairette, 20% Grenache Blanc, 25% Bourboulenc, 22% Roussane and three per cent Picpoul and Picardan.

The grapes are picked and sorted by hand, then pneumatically pressed to extract their juice at low pressure. The juice is then fermented at a controlled temperature of 18-20°C, which enhances its fruitiness while preventing “technological” aromas. It is then preserved on fine lees for several months before bottling. No malolactic fermentation takes place.

The wine is then aged in vats and in barrels (10-20%), following by early bottling (five to six months after the harvest) to capture its fruit and lively personality.

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Producer Page: Domaine de Beaurenard