Châteauneuf-du-Pape Blanc, Château de Beaucastel 2020

The Perrin family is behind a bewildering number of enterprises. First there is Château de Beaucastel, the phenomenally successful Châteauneuf-du-Pape estate. La Vieille Ferme is a négociant division supplying significant volumes of well-priced wines from the Luberon and Ventoux. Grand Prébois is both a bottling hall in Courthezon and a brand of own-vineyard Côtes-du-Rhône and Vin de Pays. There is also an operation in California, providing Rhône vine stocks to growers, and making wine under the Tablas Creek label. Then there is Perrin Père et Fils which groups together the other Perrin-owned vineyard and grape contracts. The Perrins are very important growers in Vinsobres, a recently promoted cru much loved by Society members, and also own vineyards in Gigondas, Vacqueras and Cairanne.

It sounds like quite an empire, but retaining the personal touch across all interests and generations is the secret of the success of this exceptional family. Their wines are easily some of the most consistent and quality-conscious in the Rhône valley, because they are made with the same standards, philosophy, and respect for the environment that have made their flagship, Beaucastel such an iconic name.

Environmental sustainability
The Perrin family have been among the leaders in organic and biodynamic viticulture. Organic cultivation of their vineyards began in the 1950s, and in 1974, they took a further leap by adopting biodynamic practices at Beaucastel.

The family continue to be leaders in sustainability, as is demonstrated by the renovations to the winery at Beaucastel, nearing completion at the time of writing and intended to be the most sustainable in the world. It is being built from materials from the estate itself. A 9-metre deep underground pool will capture and store rainwater deposited by specially designed rooftop catchments. As well as water capture, this is a benefit to climate control as the strong and frequent Mistral winds will be funnelled over the surface of the cool water and the resultant chilled air directed to cool the cellars naturally.

The Perrins are also experimenting with the capture of CO2. For example, their La Vieille Ferme sparkling wine is carbonated from carbon dioxide produced during fermentation.

Social sustainability
The Perrin family are part Primum Familiae Vini (PFV), which is composed of 12 historic European wine producers.  PFV runs the ‘Family is Sustainability’ Prize, an annual award to family-run companies with ‘a profound commitment to sustainable development.’