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Chateau Beau-Sejour Becot 2010

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • WE95
  • JS95
  • V95
  • WS93
  • RP93
14.5% ABV
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14.5% ABV

Winemaker Notes

The grapes were succulent, unusually concentrated and very ripe, with plenty of freshness in the pulp, thanks to low temperatures at night. The pips didn't taste at all bitter and smelt like roasted coffee. All the ingredients were there of us to make an exceptional vintage!
Blend: 70% Merlot, 24% Cabernet Franc, 6% Cabernet Sauvignon

Critical Acclaim

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WE 95
Wine Enthusiast
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. The wine is set for long-term aging, but will certainly be drinkable in 5–10 years.
JS 95
James Suckling
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.
V 95
Vinous
The 2010 Beau-Séjour Bécot was picked between 5 and 22 October. This has an outstanding bouquet that is superior to anything that preceded it: a mixture of red and black fruit, undergrowth, minerals, iris and crushed violet. The oak here is seamlessly integrated. The palate is medium-bodied with supple tannin, a fine line of acidity, quite sensual in the mouth, especially for a 2010, that makes this more approachable that many of its peers. There is immense depth and certainly it constitutes the most powerful Bécot to date. Yet the precision and detail on the finish takes it to a higher level than the 2009 and you come away with the feeling that this is a benchmark for the Bécot family. Patience will be needed, but will be repaid. Tasted at the château.
WS 93
Wine Spectator
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.
RP 93
Robert Parker's Wine Advocate
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.
Rating: 93+
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Chateau Beau-Sejour Becot

Chateau Beau-Sejour Becot

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Chateau Beau-Sejour Becot, St. Emilion, Bordeaux, France
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Château Beau-Séjour Bécot is located just to the west of the medieval town of Saint-Emilion, in the very heart of this prestigious appellation. Classified a Premier Grand Cru Classé until 1986, the château lost its rank as a "Premier", but regained it in 1996 thanks to a ruling by the INAO (Institut National des Appellations d'Origine).

The estate was named Beau-Séjour in 1787 by General Jacques de Carle, the proprietor at the time. Michel Bécot bought the estate from Doctor Jean Fagouet in 1969 and further increased the area under vine from 10.5 hectares to 15 by acquiring 4.5 hectares on the Trois Moulins plateau in 1979. The château then took on the name of Beau-Séjour Bécot. The vines are planted on perfectly homogenous soil ideal for producing fine wine. Michel Bécot retired in 1985. His two sons, Gérard and Dominique, now manage the estate.

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St. Emilion

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Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.

St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.

Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.

The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Figeac, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.

Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.

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Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

WBX6340706_2010 Item# 122899