Domaine de Beaurenard

In the 14th century, during their stays in Avignon, the popes – and especially Pope John XXII – built a papal castle in Châteauneuf-du-Pape. Impressed by the area’s exceptional soils, they established vineyards on the slopes surrounding the château and were instrumental in promoting the local wine’s reputation around the world.
Domaine de Beaurenard in Châteauneuf-du-Pape has been a family-run estate for seven
A notarial act dated 16 December 1695 mentions “Bois Renard”, which over time has become “Beaurenard”.

The Coulon brothers, Daniel and Frédéric, have taken over from Paul and Régine and are striving to sustain tradition.
The estate covers 32 hectares (a little under 80 acres) of vines in Châteauneuf-du-Pape and 25 hectares in the Côtes du Rhône Villages Rasteau AOC area.

Teroir & Culture

The terroir of Châteauneuf-du-Pape is unique: here the large sun-warmed stones diffuse a gentle, providential heat that helps the grapes to mature and their juice to concentrate. The Domaine is home to the ” Symphony of 13 varieties” typical of this AOC, which provide aromatic complexity, strength and balance. For the red wines, four varieties dominate : Grenache, Syrah, Mourvèdre and Cinsault, supplemented by Counoise, Muscardin, Terret Noir and Vaccarèse. The whites are made from white-grape vines : Clairette, Roussane, Bourboulenc, Grenache Blanc, Picardan and Picpoul.
The vines are 45 years ld on average, and their yield in Châteauneuf varies from 15-35hl/ha.

The Rasteau vines are planted in clay-chalk soil with a blue-clay subsoil, on fully south-facing slopes and terraces. Yields are low : 25-38 hl/ha.
Let’s discover the “Symphonie des 13 cépages”

Vinification & Ageing

Our well-equipped vinification building – temperature-controlled vats (some with cap-punching tools), destemmer, pneumatic press – highlights the fundamental qualities of our terroir and the various grape varieties. Biodynamic growing means we can be more hands-off during vinification.

Our traditionally lenghy fermentations (15-35 days), with native yeasts (no external inputs) and constant control of vinification temperature to preserve the natural aromas of the grapes and soil (lowers, fruit, minerals).
The white wines are vinified at a lower temperature to preserve the natural aromas of the grapes and soil (flowers, fruit, minerals).

A vat room for vinification in wood,, consisting of small truncated oak barrels, now supplements Beaurenard’s winemaking facilities. Fermentation in oak vats allows effective cap-punching, moderate oxygenation, and a softening and polymerisation of the tannins, to give the gives the wines a mellower and more rounded character.


Faithful to the old adage, “To make good wine, you need good grapes”, here at Domaine de Beaurenard we harvest entirely by hand – for all the wines we make.
Each picker is given two buckets and, once the bunches are cut, separates the finest bunches from the damaged or immature grapes.
The grapes, picked at optimal maturity, are taken to the vat room in small bins so that they are not squashed, which would cause oxidation and therefore affect quality.
This stringent selection process improves the colour, smell, taste and digestibility of our wine, and ensures that consistent quality is maintained despite the whims of nature.


Our wine has been bottled at the estate for more than a century.

It is a delicate job over which we take the greatest care. The bottles are then stored in our cellars seven meters underground, at constant temperature, until they are shipped round France and to Europe, America, Africa, Oceania and Asia.
They are a standard-bearer for French quality in the world’s finest restaurants.

On the estate in Châteauneuf, there is a tasting cellar for our customers and tourists – after visiting the ageing cellars, they can taste the various Beaurenard crus, which over the years have won more than 300 medals.

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