80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon
Beau-Séjour Bécot, an illustrious St. Emilion property with a 1er Grand Cru Classé 'B' status was stripped of this temporarily in 1985 due to Michel Bécot's incorporation of a couple of non 1er grand cru vineyards. The decision was reversed in 1996 and Beau-Séjour Bécot now enjoys this status again as one of the leading properties. Beau-Séjour Bécot's 20 hectares of vineyards are superbly sited on a limestone plateau in the north-west part of the appellation. The wine is a blend of 70% Merlot, 24% Cabernet Franc and 6% Cabernet Sauvignon - the grapes are fermented in temperature-controlled, stainless steel vats, and the wine is matured in oak barriques (50-70% new) for 18-20 months. The wines are full-bodied, concentrated and rich with layers of seductive cassis-scented fruits and hints of smoky new oak.
What The Critics Say
94-97/100 Vinous, Antonio Galloni
"The 2018 Beau-Séjour Bécot is fabulous. Dense, rich and explosive, the 2018 has it all. Soaring aromatics and a huge spine of tannin give the 2018 its regal contours. The 2018 was barreled down late, and it is still coming together, especially in its aromatics, but its potential is evident. A wine of tremendous character and personality Beau-Séjour Bécot dazzles in 2018. It is an utterly captivating Saint-Émilion from Juliette Bécot and Julien Barthe, along with their consulting winemaker Thomas Duclos."
95-97/100 Parker's Wine Advocate, Lisa Perrotti-Brown
"The 2018 Beau-Sejour Becot is composed of 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon. The Merlot was harvested on September 12-25, and the Cabernet varieties were harvested on October 4, 5 and 10. Yields were 46 hectoliters per hectare, and it is anticipated that the wine will age for 16 months. Sixty-five percent of the wine will be matured in new barriques, while 35% will be aged in vats, amphorae and large oak casks of 20-hectoliter capacity. Deep garnet-purple colored, it leaps from the glass with bold, expressive notions of stewed plums, blackberry pie and Black Forest cake with nuances of menthol, mocha, molten licorice and wild sage plus a waft of lavender. Full-bodied, the palate is laden with latent energy, offering slow-releasing glimpses at dark, seductive berry preserves layers and vibrant earthy accents, framed by firm, grainy tannins and seamless freshness, finishing long and mineral laced. -- “Spring was very complicated,” Juliette Bécot informed me. “Cold, rainy and wet. It’s like we didn’t see the end of winter. Fortunately, our vineyard workers—three at Beau-Sejour and one at Joanin—live on the estates. And they were all willing to work on Sundays. Their dedication saved us from the mildew in 2018.” -- Beau-Sejour Becot has just over 17 hectares (42 acres) in production on the highly desirable clay/limestone plateau just to the west of Saint-Émilion. Joanin is composed of just over 12 hectares (30 acres) on the clay/limestone plateau just 300 meters west of the village of Saint-Philippe-d'Aiguille in Castillon Côtes de Bordeaux. "
95/100 Decanter, Jane Anson
"This is the first vintage to be entirely overseen by Juliet Bécot, as her uncle and father have begun their retirement. New technical director Jean de Cournuaud joined the team, and it's the second year working with consultant Thomas Duclos. The changes that this team are bringing in are clear. There's a beautiful delicacy here that balances the creaminess and fleshy texture of the fruit. The aromatics gather pace in the glass while the tannins are plentiful but not heavy, serving to emphasise the minerality, slate and stunning rosemary and white pepper edge. Like some other estates in 2018, this was the longest harvest ever here, beginning on 12 September and continuing for one month, yielding 50hl/ha. There were no whole-bunch fermentation trials this time (as in 2017), as they didn't want to risk the stalks not being ripe enough. They used infusion rather than pumping over, yet the tannin count is 75IPT, showing the natural power of the vintage. It's a wine that seems to be ready to age with real grace. A mix of amphorae, 20hl Stockinger casks and 225l barrels will be used. Drink 2027 - 2042
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