Domaine de Beaurenard Châteauneuf-du-Pape Boisrenard French Wines


From the oldest vines on the estate comes this dense, inky, hugely concentrated mouthful of blackberry fruit. Fresher than so many luxury cuvées, this is benchmark stuff, with notes of blueberries and oriental spices adding complexity.


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Domaine de Beaurenard
Type of drink
Red Wine
Mainly Grenache + twelve other permitted varieties
Rhone Valley
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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The Artisan Winery
The Artisan Winery
The Artisan Winery
The Artisan Winery

The Coulon family at Domaine de Beaurenard combine ambition and modesty to winning effect. They have run this estate for seven generations (its history can be traced back even further, to 1695) and it currently consists of thirty-two hectares in Châteauneuf and twenty-five in Rasteau. All thirteen permitted varieties are found here, and the vines average forty-five years old.


Parcels of old vines, between sixty and 100 years old, are used for this wine. They grow in complex soils, and the pudding stones so typical of the appellation provide extra heat to help the grapes mature. The grapes are harvested by hand.


Grapes were destemmed, slightly crushed and placed in a fermentation vat. A long fermentation period of between twenty-six and thirty-one days gave structure and colour to the wine. The wine was aged for eighteen months in a mix of fifty percent old French oak barriques, ten percent was new French oak barriques and forty percent in foudres.


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