Château Beau-Séjour Bécot 2021
Grand Cru Classé B
Bordeaux, Saint-Émilion Grand Cru
Red Wine
Cabernet Franc, Cabernet Sauvignon, Merlot
Sustainable
750 mL
Wine Spectator – 93-96 (April 2018)
By James Molesworth – Blind Tasted
Succulent blackberry and cherry compote notes, delightfully pure with bramble, chalk, and anise. Silky, refined, and exceptionally long. Top Bordeaux red wine.
JamesSuckling.com – 93-94 (April 2018)
By James Suckling
Beautiful and vivid dark fruits with polished, intense tannins. Juicy and long on the finish. Balanced and refined.
Decanter – 93 (April 2018)
By Jane Anson
Dark chocolate and fresh mint aromas. Silky, soft palate with gourmet appeal that is fresh and balanced.
Drinking Window: 2025–2035
Jean-Marc Quarin – 93 (April 2018)
By JM Quarin
(Score only; no description provided)
JebDunnuck.com – 91-94 (April 2018)
By Jeb Dunnuck
Elegant and refined with crème de cassis, violets, earth, and saline minerality. Medium-bodied with vibrancy and potential.
Blend: 80% Merlot, 15% Cabernet Franc, 5% Cabernet Sauvignon
Harvest: Merlot (Sept 14–22), Cabernets (Oct 28–29)
Aging: 16 months (65% new oak, rest in stainless, amphora, and larger oak)
La Revue du Vin de France – 16.5–17.5 (April 2018)
By Pierre Citerne
Highly expressive of its limestone terroir. Mentholated and fresh with juicy, intense tannins. Needs aeration to reveal full finesse. Now under consulting oenologist Thomas Duclos.
Vinous – 91-93 (April 2018)
By Neal Martin
Aromatic red and black fruits, rose petals, cassis. Medium-bodied, fine-grained tannins, and fresh finish with mineral notes. Not as deep as previous vintages but has energy.
Bettane + Desseauve – 16 (April 2018)
By Michel Bettane & Thierry Desseauve
Marked stylistic shift—more infusion, fresher tannins. Expect increased complexity over time.
Wine Advocate – 92-94 (April 2018)
By Lisa Perrotti-Brown
Earthy with mossy bark, truffles, baked plums, crushed blackberries. Medium-bodied, fresh, with energetic fruit and plush tannins.
Blend: 80% Merlot, 15% Cabernet Franc, 5% Cabernet Sauvignon
The Wine Cellar Insider – 93-95 (April 2018)
By Jeff Leve
Soft, lush, ripe and concentrated with strong minerality, chocolate, dark fruits, and depth. First vintage with consultant Thomas Duclos.
Vinous – 91-94 (April 2018)
By Antonio Galloni
Dark, dense, and inviting with black cherry, chocolate, leather, spice, and menthol. Texturally rich and harmonious.
Wine Enthusiast – 94 (April 2018)
By Roger Voss (Barrel Sample)
Soft black fruit with well-integrated tannins. Some wood and spice on the finish.
Drink from: 2023
Appellation : Saint-Emilion Grand Cru.
Superficie : 2 ha 52.09
- 1 ha83.89 Pied de côte-ouest, sables anciens, sous sol argile et crasse de fer,
- 0 ha68.20 Plateau calcaire à astéries (Beau-Séjour Bécot).
Densité de plantation : 6 250 pieds/ha.
Encépagement : Merlots à 100 %.
Age moyen des vignes : 35 ans.
Pratiques culturales :
- Taille bordelaise à deux bras (Mr Cordeau),
- Deux effeuillages,
- Vendanges vertes,
- Vendanges manuelles avec 3 tris des raisins (2 avant éraflage, 1 après).
Rendements : 30 hl/ha.
Vinification :
- Dates de vendanges : 4 octobre 2010.
- Cuves inox coniques de 50 hl, thermo régulées,
- Sélection parcellaire,
- Pigeages manuels,
- Cuvaison d’une durée de 36 jours,
- Fermentation malo-lactique en barriques neuves (100 % de la récolte).
Elevage : Environ 20 mois délimités par la dégustation,
100 % en barriques neuves.
Production en 2010 : 76 hl soit 840 caisses, 10 100 bouteilles.
Second vin : Mademoiselle de La Gomerie
Propriétaires : Gérard et Dominique Bécot.
Œnologue consultant : Laboratoire Rolland (Jean-Philippe Fort).
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