Learn everything about Chateau Beau-Site St. Estephe with wine tasting notes and wine with food pairing tips. Learn about the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other Bordeaux wine producers: Links to all Bordeaux Wine Producer Profiles
Chateau Beau-Site dates back to the 18th century. The Medoc estate takes its name from its location, as Beau Site can be translated to beautiful site. Part of its beauty comes from its views of the Gironde estuary. Since 1955 the vineyard had been owned by the well-known and popular Casteja family.
The Casteja family own one of the most powerful negociants, Borie-Manoux. Chateau Beau-Site is not the only vineyard in the hands of the Casteja’s, they also control Chateau Batailley and Chateau Lynch-Moussas in Pauillac, Domaine-de-LEglise in Pomerol, Chateau Trotte Vieille in St. Emilion and several other properties. Today, Chateau Beau-Site is managed by Philippe Casteja with the help of his son, Frederic Casteja.
Chateau Beau-Site Vineyards, Grapes, Terroir, Winemaking
The 35 hectare Left Bank vineyard of Chateau Beau-Site is planted to 60% Cabernet Sauvignon, 30% Merlot, 7% Cabernet Franc and 3% Petit Verdot. The terroir has gravel, stones, clay and sand soils.The vines are situated in the far north of the appellation not far from Chateau Calon Segur. On average the vines are maintained at 35 years of age.
The wine is vinified in traditional, rectangular shaped, cement tanks. Malolactic fermentation takes place in vat. The wine is then aged in an average of 50% new, French oak barrels for 12-15 months before bottling. There is a second wine, Chateau Haut-Vignoble Seguin. Close to 18,000 cases of wine are produced here each year.
When to Drink Chateau Beau-Site, Anticipated Maturity, Decanting Time
Chateau Beau-Site can be enjoyed on the young side with a 1 hour or so of air. However, the wine is usually better with 3-6 years of bottle age. Of course that can vary slightly, depending on the vintage character.
The wine will be at its best between 5-12 years of age after the vintage. Young vintages can be decanted for an average of 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving Chateau Beau-Site with the Best Wine, Food, Pairing Tips
Chateau Beau-Site is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Beau-Site is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed and grilled dishes. Chateau Beau-Site is also good when served with Asian dishes, hearty seafood or fish like tuna, mushrooms, pasta and cheese.
Château Beau-Site Wine Tasting Notes
5 Vintages 9,503 Views Sort by Vintage-Rating
|2017||Château Beau-Site (St. Estèphe)|
Forward and already easy to drink this wine is all about polished tannins and ripe, red fruits sifted in herbs and cedar with ruby-colored berries and cocoa in the finish.
1,021 Views Tasted Apr 26, 2018
|2016||Château Beau-Site (St. Estèphe)|
Fresh, black raspberries conspire to create a crowd-pleasing, forward-styled wine, assuredly great on release.
1,545 Views Tasted Apr 29, 2017
|2015||Château Beau-Site (St. Estèphe)|
Medium bodied, forward, easy drinking wine with a strong, olive, cedar and tobacco overtones that on top of the red fruits.
1,159 Views Tasted May 21, 2018
Forward, light weight wine, with an herbal, lean, cherry, early drinking, personality. 83 - 85 Pts
1,663 Views Tasted Apr 19, 2016
|2014||Château Beau-Site (St. Estèphe)|
Forward, earthy, medium bodied, tobacco and cherry tinged wine. Semi strict in style, with loads crunchy, spicy berries in the once again, semi-strict finish. Quite classic in nature.
1,382 Views Tasted Jun 25, 2017
|2010||Château Beau-Site (St. Estèphe)|
Firm, spicy, bright and crisp, with a classically leaning profile, the cassis is ripe and fresh, but the tannins and a bit tough. Give this time, and things could soften here.
2,733 Views Tasted Aug 26, 2017