1998 Château Beau-Séjour Bécot St. Émilion Grand Cru Bordeaux France Wine Tasting Note
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.
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.