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Chateauneuf du Pape Rouge 2017 - Chateau de Beaucastel
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Riveting! 97 pts James Suckling, 95 pts Robert Parker & 95 pts Decanter!


Why do we love it?

Both Chateauneuf and Chateau de Beaucastel and 97 pts by James Suckling! Chateauneuf Du Pape 2017 by Chateau de Beaucastel has it all! 2017 is a great vintage with great reviews and ratings: 95 pts Robert Parker, 95 pts Wine Spectator, 95 pts Decanter!

Βehind Chateau de Beaucastel is the Perrin family, for over 100 years now! The historic Chateau of Rhone was founded in 1549 by Pierre de Beaucastel and much later Pierre Tramier was at the helm. After 1909, he transferred the Chateau to his son in law, Pierre Perrin and this was the magical moment when the 2 historical families of France, with the huge wine heritage, were united under Chateau de Beaucastel.

Beaucastel's terroir is a result of "the violence of Rhone, since on its territory you may find everything from sea sandstone to stones from the Alps (galets). It seems like everything was designed to compose the ultimate terroir for the creation of great wines like Chateauneuf du Pape!

The blend consists of Grenache 30%, Mourvedre 30%, Syrah 15%, Counoise 10%, Vaccarese, Terret Noir, Muscardin, Clairette, Picpoul, Picardan, Bourboulenc, Roussanne 10%, and Cinsault 5%. Each variety is harvested and vinified separately. Then the reductive varieties (Syrah, Mourvedre) ferment in oak tanks while the rest (oxidative) ferment in concrete tanks. When the malolactic is completed, the Perrin family does the blending. The blend ages for a year in oak foudres. The result balances strength with finesse and spicy note with rich, ripe fruit.

Chateauneuf Du Pape 2017 by Chateau de Beaucastel is an ideal wine selection for those who seek intense emotions!









Tastes Like

It has deep purple color and an intoxicating nose full of ripe red and black fruits such as sour cherry, cherry, blueberry, and cassis. Notes of pepper, vanilla, violet, bay leaf, leather, and chocolate complete the complex bouquet.

Riveting mouth with rich body, moderate acidity, and high but silky tannins. The ripe fruit in the mouth is spicier, dressed with peppercorn, allspice, and vanilla and alternates with notes of violet, lavender, and chocolate.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Rhone, France
Variety Grenache, Mourvedre, Syrah, Counoise, Vaccarèse, Terret Noir, Muscardin, Clairette, Picpoul, Picardan, Bourboulenc, Roussanne, Cinsault
Aromas sour cherry, cherry, blueberry, cassis, pepper, vanilla, violet, bay leaf, leather, chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 18°C
Aging 10 years
Closure Cork
Organic No



with slow roasted lamb with Provencal herbs, duck fillet with red fruit sauce, beef in wine sauce and papardelle with wild boar ragout.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle


Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.


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