Perrin Family
Say Perrin and you think of the magical Château de Beaucastel and the iconic Châteauneuf-du-Pape, which is highly sought after worldwide. Beaucastel has existed since the beginning of the 17th century, but it was not until 1909, when the Perrin family became owners, that the then hundred-hectare estate underwent a true metamorphosis. More than a hundred years later, and now in its fifth generation, the Perrin empire has grown to 325 hectares of vineyards, the vast majority of which is privately owned.
The success the family enjoys today is largely due to the late Jacques Perrin, of the third generation, a true 'biodynamist' avant la lettre. His philosophy? You make good wine by letting the grape take its course in the best possible natural conditions. And so it was done, as early as 1964 all chemical fertilizers and herbicides were banned from the vineyard. In the cellar, nothing is left to chance either. The Perrins built an ultramodern vinification cellar equipped with all the latest technical features on the nearby La Vieille Ferme estate.
But the family will primarily go down in history books as the masters of blending. It is undeniably the great secret of the Perrins, who are convinced that blending the right grapes in the right quantities makes for better wines. Something that is still done personally by the family every year.
The success the family enjoys today is largely due to the late Jacques Perrin, of the third generation, a true 'biodynamist' avant la lettre. His philosophy? You make good wine by letting the grape take its course in the best possible natural conditions. And so it was done, as early as 1964 all chemical fertilizers and herbicides were banned from the vineyard. In the cellar, nothing is left to chance either. The Perrins built an ultramodern vinification cellar equipped with all the latest technical features on the nearby La Vieille Ferme estate.
But the family will primarily go down in history books as the masters of blending. It is undeniably the great secret of the Perrins, who are convinced that blending the right grapes in the right quantities makes for better wines. Something that is still done personally by the family every year.
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