Chateau Beau-Sejour Becot2010
RED WINE
- Producer Chateau Beau-Sejour Becot
- Country France
- Region Bordeaux
- Appellation Saint-Emilion
- UPC 3 700 400 300 300
Reviews
James Suckling 95
Wonderful nose with loads of dark chocolate, plums and some coffee. Opens up with orange peel, leather and vanilla. Full and round on palate with beautiful fruit and sweet polished tannins. Long and gorgeous with a really smooth texture.
by JS, James Suckling , 2013
Wine Advocate 93+
A blend of 70% Merlot, 24% Cabernet Franc and 6% Cabernet Sauvignon, this wine from a moderately sized vineyard was cropped at only 27.5 hectoliters per hectare and came in at 14.5% natural alcohol. The wine displays plenty of toasty oak and vanillin as well as some lead pencil shavings intermixed with cedar, black currants, cherry jam, chocolate and espresso. It is a relatively big, dense, full-bodied St.-Emilion that needs 5-6 years of cellaring and that should keep well for up to two decades.
by RP, Wine Advocate , 2013
Wine Enthusiast 95
In the opulent style of superripe Merlot, this is a rich wine that delivers generous black currant fruits with tannins that are dense but not overwhelming. It is finely structured, proud of its elegance, stylish fruit and tannin balance.
by RV, Wine Enthusiast , 2013
Wine Spectator 93
Delivers a deliciously vibrant core of linzer torte, blackberry confiture and melted licorice snap notes, along with toasted spice and a mouthwatering apple wood accent on the finish The grip is briary and energetic, showing a fine, buried minerality. Should stretch out wonderfully in the cellar. Best from 2016 through 2028.
by JM, Wine Spectator , 2013
Technical Details
Ageing
Malolactic fermentation in barrels.80 to 100 % in new barrels, according to vintage.
16 to 18 months in a cellar at constant temperature of 16 °C.
Consultant œnologist : Laboratoire Rolland (Jean-Philippe Fort).
Second wine : Tournelle de Beau-Sejour Becot.
Vineyard
Situation : on the western plateau of Saint-Emilion, in the old parish of Saint-Martin de Mazerat. Surface area : 16,52 ha.Whole estate : 18,50 ha.
Soil : chalk with fossilised starfish.
Planting density : 6,600 vines per hectare.
Average age of vines : 40 years.
Vineyard management : Grass grown between the rows (natural or sown), Bordeaux-style pruning, leaving two basic branches
(Mr Cordeau), leaf removal carried out twice, green fruit removal in two campaigns.
Harvest : by hand.
Yields : controlled to between 30 and 38 hl per hectare.
Vinification
Fruit screening on three separate tables.(2 before de-stemming, 1 after).
Vatting : in stainless steel, temperature controlled, vats and in new barrels (600 litres).
Processing of fruit plot by plot.
The floating crust is regularly immersed in the must by hand
Vatting period : approximately 30 days (between 28° and 32° C)
The wine is run-off into barrels without using pumps.