Everything about Chateau Beausejour Montagne St. Emilion, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Beausejour Montagne History, Overview
Chateau Beausejour Montagne St. Emilion has a long history in the Bordeaux wine region. The property was first established in 1851, by the Laporte family. At the time, the Laporte’s owned other estates in the Bordeaux region as well. The chateau was known for producing one of the best wines in the Montagne, St. Emilion region, also known as the St. Emilion Satellite Appellations.
Things took a big step forward for Chateau Beausejour Montagne in 2004 when Patricia and Pierre Bernault bought Chateau Beausejour. The following year, starting with the 2005 vintage, Stephane Derenoncourt was brought in to consult the Right Bank winery.
The chateau has 12 hectares of vines, planted at a density of 5,500 vines per hectare. The terroir is chalky clay over limestone soil. The Bordeaux vineyards are planted to 70% Merlot and 30% Cabernet Franc. The vines are on average 55 years old. Some parcels date back over 100 years! Those old vines are the source of the Beausejour 1901. 1901 denotes the year the vines were planted. Other older parcels were planted in 1902, 1934 and 1946! They have perhaps the oldest vines in the Montagne Saint Emilion appellation.
Chateau Beausejour Montagne on average is produced from a blend of 75% Merlot and 25% Cabernet Franc 25% from vines averaging close to 50 years of age. The grapes are whole berry fermented. Vinification takes place in temperature controlled vats. The wine sees 70% new oak for 12 to 24 months, depending on the character of the vintage.
Beausejour 1901 comes from vines close to 110 years of age, from a vineyard planted in 1901! On average, the blend for this Bordeaux wine is 50% Merlot and 50% Cabernet Franc. The grapes are whole berry fermented. Vinification takes place in temperature controlled vats. Malolactic fermentation takes place in barrel. The wine is aged in 100% new, French oak for up to 24 months, depending on the vintage.
Serving and Decanting Chateau Beausejour Montagne with Wine, Food, Pairing Tips
Chateau Beausejour Montagne is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for up to 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Beausejour Montagne is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Chateau Beausejour Montagne is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Château Beauséjour Wine Tasting Notes
2 Vintages 5333 Views Sort Vintage - Rating
Beausejour Montagne 1901, produced from vines planted in 1901 is stuffed with ripe jammy berries, licorice and spice. Not much of this is produced, but it’s worth seeking out as it's made rom old vines that were planted over 110 years ago! Stephane Derenoncourt consults. 89-91 Pts
Apr 22, 2011points - Tasted 2882 Views
From vines that were planted back in 1901, this is stuffed with licorice, black cherry, truffle, sweet, plums and coffee on the nose. Medium/full bodied, this ends with a soft plum, licorice and black cherry finish. Not exactly a value wine in the literal sense, it’s difficult to fine many wines produced from 110 year old vines, especially in Bordeaux.
Jul 18, 2011points - Tasted 1185 Views
2009 Beausejour 1901, produced from vines planted in 1901, is stuffed with jammy berries, licorice, and spice. With round textures and a long finish, this wone produced from 100 year old vines is worth seeking out. Sadly not much is produced and little is imported to America. 89-91
Jun 28, 2010points - Tasted 1266 Views