Beaurenard, Domaine de
Summary
Domaine de Beaurenard is a seven-generation Coulon family estate operating 32 hectares in Châteauneuf-du-Pape and 25 hectares in Rasteau, producing traditional red and white wines from vineyards characterized by galets roulés covering clay-limestone soils. Their winemaking combines respect for tradition with biodynamic farming principles (certified since 2010), native yeast fermentation in concrete tanks, and aging primarily in large oak foudres, preserving the authentic expression of their historic Southern Rhône terroirs.
Heritage & Leadership
Domaine de Beaurenard traces its origins to 1695, standing as one of Châteauneuf-du-Pape's historical estates with documented continuous operation for over three centuries. The Coulon family has maintained ownership for seven generations, establishing deep roots in the Southern Rhône. Currently, the domaine operates under the leadership of Daniel and Frédéric Coulon, father and son, who together manage all aspects of production while maintaining family traditions.
The estate's headquarters occupies a 17th-century building in Châteauneuf-du-Pape village, housing both production facilities and the family residence. In 1980, the Coulons expanded their holdings to include vineyards in Rasteau, marking a significant expansion beyond their original terroir. The family's commitment to preservation earned recognition in 2010 when they completed full biodynamic certification for all vineyard holdings, becoming one of the region's early adopters of certified biodynamic viticulture.
Vineyards & Wines
Domaine de Beaurenard encompasses 32 hectares of vineyards in Châteauneuf-du-Pape and 25 hectares in Rasteau. The Châteauneuf parcels are distributed across multiple lieux-dits including La Crau, Coste Froide, and Beaurenard, providing diverse terroir expressions. The vineyards feature the region's characteristic galets roulés (rounded stones) over clay-limestone subsoils, with variations including sandy sections and areas with more pronounced limestone content.
The estate cultivates all thirteen traditional grape varieties permitted in Châteauneuf-du-Pape, with Grenache (70%) forming the backbone of red wines, complemented by Syrah (10%), Mourvèdre (10%), and smaller proportions of Cinsault, Counoise, Vaccarèse, Terret Noir, and Muscardin. White varieties include Clairette, Roussanne, Bourboulenc, and Picpoul. Many vineyard blocks contain vines exceeding 65 years of age, with some parcels dating to pre-phylloxera plantings. The Rasteau vineyards sit at elevations between 200-350 meters on clay-limestone slopes with southern and southeastern exposures.
The domaine produces several cuvées, including their flagship Châteauneuf-du-Pape rouge and blanc, the premium "Beaurenard" bottlings from older vines, and Rasteau wines that showcase this cru's distinctive character. Their production also includes Côtes du Rhône from vineyards adjacent to their classified holdings.
Philosophy & Practice
Domaine de Beaurenard operates under certified biodynamic principles, holding both Demeter and Biodyvin certifications since 2010. Their viticultural approach follows the biodynamic calendar and incorporates traditional preparations including horn manure (500) and horn silica (501) to enhance soil vitality and vine health. Manual harvesting remains standard practice, with grapes hand-sorted twice before processing.
In the cellar, the Coulons employ traditional fermentation methods using native yeasts in concrete tanks. Maceration periods typically extend 18-21 days for red wines, with gentle extraction techniques including remontage (pump-overs) rather than more aggressive methods. Aging protocols vary by cuvée: standard reds mature 12-15 months in large oak foudres (65-70 hectoliters), while the Boisrenard spends 18-20 months in a combination of foudres and older barriques. White wines ferment and age in a combination of stainless steel tanks and 228-liter oak barrels.
The estate maintains a non-interventionist approach to winemaking, using minimal sulfur and avoiding fining. Bottling occurs according to the lunar calendar, reflecting their commitment to biodynamic principles throughout the production process. Temperature control during fermentation represents one of their few concessions to modern technology, allowing precise management during critical phases while preserving traditional methods for character development.