2023 Chateau de Beaucastel Coudoulet Cotes-du-Rhone Rouge, Southern Rhone

A solid, focused, juicy and poised wine, showing red berries, sweet spices and dried-flower aromas. Medium-bodied with finely grained tannins. Lovely crushed-strawberry character to the silky texture. Bright and fruit-forward,  his has a seductive, succulent finish and a lift of peppercorns. Drink or hold.

93 points Kevin Davy, James Suckling Apr 2025 

Bottled three months ago and showing beautifully, the 2023 Côtes Du Rhône Coudoulet De Beaucastel is based on 30% each of Syrah, Grenache, and Mourvèdre with 10% Cinsault and brought up all in foudre. It offers darker berries, pepper, sappy flowers, and some obvious stony, earth-like minerality in a medium-bodied, nicely concentrated, layered style. It's balanced with terrific purity, ripe tannins, and outstanding length, offering incredible pleasure today, yet it will keep for 10-12 years. Drink 2025-2036.

92 points Jeb Dunnuck

Often described as Beaucastel's little brother, Coudoulet de Beaucastel comes from vineyards immediately east of the famous Châteauneuf-du-Pape estate. The Perrin family has farmed this remarkable corner of the Southern Rhône for generations, producing wines that combine Mediterranean warmth with impressive freshness and structure. Coudoulet has long been a favourite among Rhône enthusiasts, delivering much of Beaucastel's character at a more approachable price.

The 2023 blends Grenache, Mourvèdre, Syrah and Cinsault, grown on soils scattered with the rounded stones characteristic of the region. Organic farming and careful winemaking preserve the fruit's purity, while Mourvèdre contributes the savoury complexity and firm structure that distinguish the Perrin family's reds.

Deep ruby with violet highlights. Black cherry, ripe raspberry and plum mingle with cracked pepper, liquorice and fragrant rosemary. The palate is supple yet beautifully structured, with juicy dark fruit, fine tannins and a refreshing savoury edge. Notes of black olive, dried thyme and gentle spice linger through a satisfying finish.

Try it with smoky lamb koftas and pomegranate yoghurt, roasted eggplant with lentils and tahini, or Spanish chickpea stew with chorizo and paprika. A lovely red for relaxed autumn dining.

Cellaring: Drink 2026 to 2035. Enjoy its youthful fruit now or cellar for additional earthy and savoury complexity.