2009 Château Beausejour (Duffau Lagarrosse) St. Émilion Grand Cru Bordeaux France Wine Tasting Note
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2009
Château Beausejour (Duffau Lagarrosse) (St. Émilion Grand Cru)
The intensity on the nose is instantly noticeable. The strong aromas of juicy plums, crushed stone, flowers, oceanic nuances and herbs pop right in front of you. The fireworks however is on the palate. The wine is incredibly concentrated, full-bodied, rich, flamboyant and sexy. The fruit is energetic, pure, velvety, long and intense. The wine fills your palate with sweet fruits and doesn't want to leave, which is a good thing as you don't want it to stop! 2009 marks the initial vintage for the team of Nicolas Thienpont, where they were in charge of everything from start to finish. 5,306 Views Tasted Sep 20, 2019The intensity on the nose is instantly noticeable. The strong aromas of juicy plums, crushed stone, flowers, oceanic nuances and herbs pop right in front of you. The fireworks however is on the palate. The wine is incredibly concentrated, full-bodied, rich, flamboyant and sexy. The fruit is energetic, pure, velvety, long and intense. The wine fills your palate with sweet fruits and doesn't want to leave, which is a good thing as you don't want it to stop! 2009 marks the initial vintage for the team of Nicolas Thienpont, where they were in charge of everything from start to finish. 5,772 Views Tasted Mar 18, 2019Deep, dark ruby with some purple accents, explosion of spice, earth, stone, incense, black cherry liqueur, floral and plum aromas. Powerful, rich, dense and concentrated with silk and velvet layered fruit, the wine build in the mouth and remains on your palate for 60 seconds. The scary thing to consider is, 2010 is even better and 2011 is not that far behind! 13,634 Views Tasted May 1, 2012An explosive perfume filled with flowers, fennel, crushed stone, chocolate and ripe black plums grabs your attention. Fat, sexy, juicy, silky and erotic textures couple with the luscious mouth coating layers of intense, ripe black fruits and sweet black cherry jam that last for over forty seconds. The wine was bottled, May 15. 9,253 Views Tasted Jul 30, 20112009 Beausejour Duffau is no longer a one hit wonder. 1990 was the last time this stunning terroir produced a must have wine, but the 2009 is the real deal. Thanks to the assistance of St. Emilion’s dynamic duo, Stephane Derenoncourt and Nicholas Thienpont, things have officially turned around at Beausejour Duffau. Inky colored, with intense flavors of minerals, licorice, and jammy dark fruits, this wine stains your palate. Decadently textured, with freshness and length, this serious wine ends with licorice, chocolate covered black cherries, and plums. One of the top wines from St. Emilion in 2009. 96-98 Pts 9,319 Views Tasted Jun 28, 2010 |
When to Drink Chateau Beausejour, Anticipated Maturity, Decanting Time
Chateau Beausejour is much better with at least 12-15 years of aging in good vintages. Young vintages can be decanted for 2-3 hours or more.
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 offers its best drinking and should reach peak maturity between 12-40 years of age after the vintage.
Serving Chateau Beausejour with Wine, and Food Pairing Tips
Chateau Beausejour is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Beausejour is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.
Chateau Beausejour is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.