Chateau Beau-Sejour Becot St. Emilion Bordeaux Wine, Complete Guide

2010 Beausejour Becot april Chateau Beau Sejour Becot St. Emilion Bordeaux Wine, Complete Guide

Everything about Chateau Beau-Sejour Becot St. Emilion, Premier Grand Cru Classe B, 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 Beau-Sejour Becot History, Overview

The vineyards of Chateau Beau-Sejour Becot has a long and interesting history in the region. In fact, what we know of as Beau-Sejour Becot today was first cultivated with vines by the ancient Romans more than 2,000 years ago. There are cut stone remnants on their land to prove this. In more modern times, Beau-Sejour Becot began life as an estate owned by the monks of St. Martin Abbey in Saint Emilion. The monks managed the Bordeaux vineyards at what later become Chateau Canon. They also watched over the vines that were used to eventually create Beau-Sejour Becot.

The first part of Beau-Sejour Becot found its name in 1787 with the help from a member of the Carles de Figeac family. Once, General Jacques de Carles, said the estate should be called Beau-Sejour. The name stuck. Skipping ahead over 100 years, Pierre-Paulin Ducarpe split the Beau-Sejour vineyards between his two children, giving the chateau, plus other structures along with half his vineyards to his daughter. After she married, she took her husband’s name, Duffau-Lagarosse. That marriage gave birth to what we now know of as Chateau Beausejour-Duffau-Lagarosse. The other half of the property eventually became what we know of as Chateau Beau-Sejour Becot today.

In 1924, Chateau Beau-Sejour became the property of Doctor Jean Fagouet who renamed the property Beau-Sejour Fagouet. That name would not last long. Michel Becot, who was working as an auto parts dealer and his family were well acquainted with the land as they had been living in St. Emilion since 1760. They owned the Chateau La Carte vineyard since 1929. At the time, Chateau La Carte was quite small with only 4.45 hectares of vines. Michel Becot increased the size of the estate with the purchase of 9 hectares of vines from the Beau-Sejour Fagouet vineyard. It was at that time, they renamed the estate, Chateau Beau-Sejour Becot. Ten years later, the Becot family purchased the 4.5 hectare parcel of Trois Moulins, located next to what we know of now as Chateau Beau-Sejour Becot.

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Chateau Beau-Sejour Becot The Modern Era

Gerard Becot took over managing Beau-Sejour Becot in 1970. At this point, things should have been easy for the Becot family. But they weren’t. In 1979, they decided to merge their vineyards, placing all their grapes into Chateau Beau-Sejour Becot. However, they did this without the approval of the INAO, which was a violation of the St. Emilion classification rules. For that transgression, Chateau Beau-Sejour Becot was demoted from their Premier Cru Classe classified status in 1986. To remedy the situation, they hired their longtime friend, Michel Rolland and appealed the decision of the INAO. It took until the next classification, but Beau-Sejour Becot was once again promoted to Premier Cru Classe status in 1996.

Starting in 1985, the property has been managed by his sons, Gerard Becot and Dominique Becot. It was at this point that the family started making improvements at the property, lowering yields and producing better wine. The daughter of Gerard Becot, Juliette Becot was later picked to become more involved in running Beau Sejour-Becot, as well as the families other properties in Saint Emilion and Joanin Becot, which is her estate in the Cotes de Castillon appellation. Things changed again in 2014 when Juliette Becot and Julien Barthe were placed completely in charge of Chateau Beau-Sejour Becot, as well as the families other estates.

Chateau Beau-Sejour Becot Vineyards, Terroir, Grapes, Winemaking

The 20 hectare vineyard of Chateau Beau-Sejour Becot is planted to 73% Merlot, 21% Cabernet Franc and 6% Cabernet Sauvignon. This shows a slight increase in the amount of Cabernet Franc and a decrease in the Merlot planted in their vineyard. On average the vines are close to 45 years of age. But they have old vines as well. In fact, some of their oldest Merlot vines date back 70 years. The Right Bank vineyard is planted to a vine density of 6,200 vines per hectare.

Chateau Beau-Sejour Becot is located on the limestone plateau of Saint Emilion with a terroir of clay that has deep, limestone soils. Below the surface there is an endless array of limestone tunnels and quarries, that really explain what makes the wine of Beau-Sejour Becot so special. The vineyard increased in size in 2012. The increase in size was due to the inclusion of the vines previously used by their other Saint Emilion estate, La Gomerie.

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Juliette Becot

The best vintages of Chateau Beau-Sejour Becot are: 2016, 2015, 2012, 2010, 2009, 2008, 2005, 2001, 2000, 1998 and 1990.

To produce the wine of Chateau Beau-Sejour Becot, a portion of the grapes are whole berry fermented. Vinification takes place in stainless steel tanks ranging in size from 80 to 100 hectoliters following a 4 day cold maceration. Microbullage is performed during fermentation. Malolactic fermentation takes place in barrel with the first four months of the aging spent on its post-malolacitc lees. The wine of Chateau Beau-Sejour Becot is aged in 75% new French oak barrels for between 18 to 20 months before bottling. Michel Rolland is the long time consultant at the estate. Having gone to school with Gerard Becot, as they were already very good friends, Beau-Sejour Becot became on the first estates to utilize Michel Rolland as a consultant.

The property produces close to 6,000 cases of Chateau Beau-Sejour Becot each year. There is a second wine, Tournelle de Beau-Sejour Becot, which was renamed in 2012 to Petit Becot by Beau-Sejour.

Serving and Decanting Chateau Beau-Sejour Becot with Wine, Food and Pairing Tips

Chateau Beau-Sejour Becot 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 2-3 hours. This allows the wine to soften and open its perfume. Older vintages might also need decanting, for both aerating and to remove the sediment. Chateau Beau-Sejour Becot is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Beau-Sejour Becot is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.

Chateau Beau-Sejour Becot is a great style of Saint Emilion combing richness, soft textures and minerality. 2005, 2009, 2010, 2015 and 2016 are clearly the finest vintages yet produced by Chateau Beau-Sejour Becot.