Winemaker Notes
Critical Acclaim
All Vintages
Since 1850, The Bessou family, generations after generations of wine-grower, has cultivated the Saint-Emilion ground. Each generation handed down the art and the passion of vine’s culture in total respect with old traditions. This succession of generations demonstrates the Bessou family’s passionate attachment for wine. Today Sylvie and Bertrand Bessou work in the three familial properties : Château Durand-Laplagne in Puisseguin St Emilion, Château De Tabuteau in Lussac St Emilion, Château Cap de Merle in Bordeaux Superieur. The grapes are picked using a mechanical harvester with sorting on board, a latest generation machine. This technique, by its selection and its cleaning of the grapes in a perfect way to harvest healthy grapes. The vinification takes place in a classic way with pumping over twice a day, the wines are tasted regularly so as to adapt the work according to the vintage, the grape varieties, the terroirs and therefore the potential of each tank. The aging of the wine takes place for 24 months, partly in vats and barrels, thus making it possible to develop our different vintages. The bottling of the wines is carried out at the château by the family winemakers Sylvie & Bertrand Bessou, which allows them to take the greatest care in this last phase of wine processing.
In most of France, wines are named by their place of origin and not by the type of grape (with the exception of Alsace). Just like a red Burgundy is by law, always made of Pinot noir, a red Bordeaux is a blended wine composed mainly of Cabernet Sauvignon and Merlot. Depending on the laws of the village from which the grapes come, the conditions of the vintage and decisions of the winemaker, the blend can be further supported by Cabernet Franc, Malbec, Petit Verdot and in rare cases, Carmenere. So popular and repeated has this mix of grape varieties become worldwide, that the term, Bordeaux Blend, refers to a wine blended in this style, regardless of origin.