Daniel and Frederic Coulon

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. A notarial act dated 16 December 1695 mentions "Bois Renard", which over time has become "Beaurenard".

 

The Coulon family, 7 generations of Winegrowers

The Coulon brothers, Daniel and Frédéric Coulon, have taken over from Paul and Régine Coulon 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. Farming bio-dynamically and using horse drawn plows is a testament to the Coulon's commitment to their environment and the quality of their wines.  

Beaurenard Vineyard - Bio dynamic Farming

All of Domaine de Beaurenard's vines (60 ha) are cultivated organically (Ecocert certified) and even biodynamically (Demeter certified), without synthetic chemicals.  The vines are thus attuned to nature, lunar and planetary cycles, and the rhythms of the cosmos.  At key moments, biodynamic preparations are applied (horn dung, dung compost, silica etc.) that strengthen the vines' natural defenses.  To further fortify them, plant-tea sprays (nettle, yarrow, horsetail, camomile . . .) are regularly dispensed.  In the vineyards, these methods involve working the soil without herbicides, spreading carefully dynamised manure, and maintaining sensible grass cover (according to climate conditions).

The creation of a conservatory with the 13 grape varieties allowed by the appellation, procured from the estate's oldest vines, also promotes biodiversity.  The varieties were selected over a five-year period and splice-grafted in a plot where the soil had been resting for 12 years.  In doing this, we aimed primarily to safeguard a natural genetic heritage that is particularly well adapted to the terroir.  But we were also mindful of future generations; and of being able, if global warming continues, to increase the proportion of varieties that contain less sugar (and so less alcohol) and contribute aromatic complexity.