Packing a magnum of wine into a single bottle to obtain incredible viscosity and concentration, this magic elixir explodes in your mouth for well over 60 seconds!
Since Murielle Andraud became responsible for the wines of Valandraud, they have been a roll with their St. Emilion wines. 2008, 2009, 2010 and 2011 are all strong efforts.
Not counting the work we performed in the vineyards, we sorted three times. By hand before the grapes were received at the reception area, optical sorting and one more hand sorting before being fermentation to produce the best 2011 Bordeaux wine possible.
Jean Claude Berrouet and Stephane Derenoncourt both bring a lot of experience to Clos Fourtet. And all of us, including Tony Ballu work well together.”
Starting with the 2011 Bordeaux vintage, 40% of the wine is now being whole-berry fermented in 600% hectoliter barrels. According to Juliette Becot, this adds richness and opulent textures to Beau-Sejour Becot.
The early work in the vineyards and the sorting took the most effort. We needed to do it on a plot-by-plot basis for all our wines so we could produce the best wines possible in the difficult 2011 Bordeaux vintage.