|Grapes||Cab Franc, Merlot|
|Sub-district||Saint Emilion & Satellites|
|Village||Côtes de Castillon|
Penetrating pure raspberry nose. Pure pleasure. Raspberry coulis juiciness. High-toned yet weighty, very precise, very delightful.
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price discount' for each bottle. Free mainland delivery for all orders over £100.
The 2012 offers up notes of smoked herbs, red, blue and black fruits and a touch of vanillin. A powerful wine at 14.5% natural alcohol, it possesses medium to full body, excellent purity and texture, but the oak needs to become better integrated if it is to merit the higher end of its score. It should drink well for 8-10 years.
This blend of 75% Merlot and 25% Cabernet Franc from Juliette Becot’s nearly 30-acre vineyard is one of my favorite wines from the Cotes de Castillon.
87 - 89/100 Robert Parker, The Wine Advocate, www.eRobertParker.com
The Joanin Becot has a very cohesive nose with plenty of vibrant red berry fruit to enjoy – perfume, pure and feminine. The palate is medium-bodied with sinewy ripe tannins, well judged acidity and a lovely build towards a confident finish. Very fine.
89 - 91/100 Neal Martin, www.erobertparker.com
The nose is firm with black cherry and some bramble but the palate is sweeter with nice rich flavours. The tannins although firm feel ripe not holding back the fruit that fills out the finish.
86-89 Derek Smedley MW, www.dereksmedleymw.co.uk
Château Joanin Bécot: Full Wine List and Profile
A small (4.5 hectare) property when bought by the Bécot family of Beauséjour Bécot in 2001, this has been gradually expanded to 11.5ha. High up (300m) on the Castillon sector to the east of Saint Emilion, near Château d'Aiguilhe, in a sector called Joanon, whence the name, to which the Bécot family added theirs. It is on a soil like the Saint Emilion plateau, chalky clay and calcaire d'asteries, the limestone with fossilized stafish common to the area. It is run like a garden by Juliette Bécot, and the wine treated to the same care and attention as a cru classé. The vinification includes a cooling of the must with dry ice and a period of cold maceration lasting five days, followed by rather a Burgundian style fermentation with pigeage. The wine is aged for between 16 and 18 months in barrel, with 75% new wood. It has always shown well at primeur tastings with bright fruit and well-defined supple juiciness.
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