centuries old passion for winemaking
On this land
since seven generations, the Coulon family takes care of their
precious vineyards since at least 1695, year of the first mention of
the name Beaurenard on official documents. Present on two famous AOC,
Chateauneuf-du-Pape and Rasteau, the vines are planted on
60 hectares and give to Daniel and Frederic Coulon
the raw material to make some of the most distinguished and
extraordinary wines of this area. In 2007, Robert Parker said
“Domaine de Beaurenard is a consistent estate that has been making
top-notch wines for as long as I have been writing about wine, which
is now more than 28 years.” With 13 grapes varieties divided on
plots, the Beaurenard vineyard produces since three centuries wines
with the same philosophy: the perfection in each bottle.
The estate covers 32 hectares of vines in
Châteauneuf-du-Pape AOC and 25 hectares in the Rasteau AOC.
The vines are 45 years old on average, and their yield on
Châteauneuf vineyard is 25-35 hl/ha.
Handpicked and hand sorted grapes /
Faithful to the
old adage, “To make good wine, you need good grapes”, at Domaine de
Beaurenard, harvest is entirely made by hand. This allows a first
selection of the best grapes to be done in the vineyard: each picker
is given two buckets and, once bunches of grapes are cut, he makes a
first selection based on quality and ripeness. The finest bunches
are separated from less qualitative ones, damaged or immature
The grapes, picked at optimal maturity, are taken to
the vat room in small bins so that they are not squashed, which
would cause oxidation and therefore affect quality.
This strict selection process, firstly in the
vineyard and secondly prior to pressing, improves the overall
quality of the wine - color, smell, taste and digestibility of our
wine - and ensures that consistent quality is maintained despite the
whims of nature.
Balanced vineyards, carefully cultivated /
more than 50 years, Domaine de Beaurenard has been cultivating its
vineyards in an environmentally friendly way. On an everyday basis,
that means spreading manure, no residual herbicides, and careful
Careful grass covering is essential to conserve the
vineyards and the vines in the best conditions, as it prevents
erosion, controls vine vigor, increases levels of organic matter in
the soil, develops surface life (such as ladybirds, bees and
cicadas), soil life (e.g. micro-organisms, earthworms) and forces
the roots to stretch deeper to exploit the soil's resources.
Manual work is conducted constantly throughout the
year, but there are four critical :
Pruning is done solely by the estate staff: each
person tends to the same parcel of vines every year, and thus shapes
his “protégés” like sculptures.
Manual debudding of all the vines: this prevents leaf
build-up around the bunches, ensures low yields, and ventilates the
vine-trunks by letting natural light through!
* Controlling the vines' vigour with grass cover,
eco-friendly manure, and, if necessary, through green harvest
(removal of some grapes before they ripen to improve qualities of
the other grapes).
* Harvesting by hand and careful selection and
The objective in those extremely precise cultivation
and monitoring techniques is to obtain the healthiest grapes – the
only way to make high-quality, highly concentrated wines.
of Savoir- Faire /
Tradition and modern tools, hand in hand /
savoir-faire, passed from generations to generations, has been
enhanced but not replaced by modern technology:
temperature-controlled vats (some of them with cap-punching tools),
a destemmer, a pneumatic press, and so on.
This vinification process emphasizes the core
qualities of the terroir and of the various grape varieties. The
grapes are fermented in a very traditional way, at length (15-31
days), using indigenous yeast (without additives) and constant
control of temperatures during vinification, in order to extract
good, supple tannins and a deep color. The white wines are vinified
at a lower controlled temperature (20°C) to conserve the natural
aromas of the grapes and soil (flowers, fruit and minerals).
In 2004, a new vat room has been created for
vinification in wood, with small truncated oak vats, to further
enhance the way wine is made at Beaurenard. Fermentation in oak vats
allows effective cap-punching and moderate oxygenation, as well as
rounding and polymerising the tannins and imparting greater richness
and mellowness to the wines.
From start to finish, tasting is the cornerstone of
vinified, the wine is put in oak barrels for a period of malolactic
fermentation. This is the first stage of ageing, which continues on
fine lees in oak barrels (228 liters) and foudres (30 hectoliters)
and truncated oak vats (80 hectoliters) for 9-18 months. Ageing
helps to clarify the wines and helps in developing their structure.
Each movement must be performed with timely
precision, as we have been taught by previous generations.
Topping-up, racking, fining (as necessary), regular tastings using
the pipette, and the meticulous work done on the barrels all
contribute to making the very most of our wines. All of these minor
details ultimately make a big difference in the quality of the wine.