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"Originally known as Bois Renard (meaning "wood fox"), the estate now under the name Domaine de Beaurenard dates back to 1695 and has been in the hands of the Coulon family for eight generations. Brothers, Daniel and Frederic, and Daniel's son, Victor, operate the estate's 32 ha in Chateauneuf-du-Pape (28 ha of red varieties, 4 ha of white varieties) and 25 ha in the Cotes-du-Rhone and Rasteau AOCs. Each generation maintains the tradition of blending the 13 classic varieties of Chateauneuf-du-Pape in order to produce a range of complexity with every vintage.

In the 14th century, Pope John XXII spent his summer retreats in a castle outside of Avignon known as Chateauneuf-du-Pape. The papacy discovered the region's exceptional terroir and promoted the quality vines planted on the slopes near the village of the chateau. Today, Chateauneuf-du-Pape AOC makes up approximately 3200 ha of vineyards. The AOC allows a blend of up to 13 different grape varieties in its red wine as long as the blend remains predominantly Grenache.

Approximately 45-year-old Chateauneuf-du-Pape vines grow over large, sun-warmed stones known as galets, which diffuse a gentle heat to help the grape clusters to mature and the juice to concentrate. The Rasteau vines are planted in chalky clay soil with a blue-clay subsoil on south-facing slopes and terraces. The ever-present 'Le Mistral', Rhone Valley's strong, cold wind that blows from north to south, can attain a speed of more than 100 km/hr. This wind helps to keep the skies clear and the vineyards dry and pest-free. The estate farms its vines organically (Ecocert Certified) and biodynamically (Demeter Certified) with the goal of highlighting the terroir. All hand-harvested grapes are picked at optimal maturity.

Grapes arrive at the cellar in small bins where they are hand-sorted, destemmed and co-fermented in temperature controlled oak vats for 15 to 25 days with occasional punch-downs. Indigenous yeasts are solely used during fermentation so as to preserve the natural aromas of the grapes and soil. Following vinification, wines are placed in oak where some undergo malolactic fermentation. They remain on their lees for 9 to 18 months in 228L oak foudres and 80hl truncated cone- shaped vats. Chateauneuf-du-Pape is only produced in exceptional vintages that express the right quality and depth." - Importer