Pierre de Beaucastel appropriated a plot of land for himself which extended fifty two saumees at Coudoulet on the Cotes du Rhone in 1549. A tradition of fine winemaking continued at Chateau Beaucastel for centuries until 1909 when management passed to Pierre Perrin, a scientist and entrepreneur who established one of the preeminent cartels of the region. Quality of fruit, the most palatable wines and sustainable methodologies remain the focus at Beaucastel, who have used no chemical fertilisers or pesticides in their vineyards since 1964.

The Coudoulet property remains an important part of Beaucastel estate, a salubrious vineyard of thirty hectares, some eighty years of age, grown to diluvial alpine deposits containing rolled pebbles, over a former molasse sea bed of the miocene epoch. Grenache, Mourvedre, Syrah and Cinsault grapes are selectively hand picked and sorted at the wineworks. Fruit is macerated in enamel tiled vats twelve days before the free run juices are taken off and musts are treated to a light pneumatic pressing. Varietal components are separately vinified and assembled after a course of malolactic, followed by maturation in large, seasoned French oak foudres for six months before a light egg white fining.