|Sub-district||Saint Emilion & Satellites|
|Classification||1er Grand Cru Classé|
Glossy and sleek, blackberry fruit, but not too sweet, nice balance and a bit of definition and character. This is good - long too. Rating: 91-92 L&S (Apr 2016)
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Very perfumed with crushed berries and blackberries. Wet earth and great intensity. Decadent. Full-bodied, layered and very velvety and intense. Extremely long and intense. A sexy and opulent wine yet poised and tight. One of best ever. Needs at least three to five years bottle age. Rating: 95 James Suckling, www.jamessuckling.com(Feb 2018)
This tastes less alcoholic than it is, partly because of the presence of Cabernet Franc and Cabernet Sauvignon, but also because of the talent of winemaker, Juliette Bécot and the high percentage of limestone in the vineyard. Rich, plush and textured, this has lovely tannins, plenty of dark, bramble fruit and scented, coffee bean oak. Drinking range: 2024 - 2032 Rating: 93 Tim Atkin MW, www.timatkin.com(May 2016)
Very deep crimson. Edgy and charred. A bit too exaggerated. Hard work! Shades of the 1990s… Drinking range: 2025 - 2038 Rating: 16+ Jancis Robinson MW OBE - www.JancisRobinson.com(Apr 2016)
Deep and reserved on the nose but a fragrant palate. Powerful but refined tannic base. Beautiful smooth texture with the freshness from the limestone terroir. Persistent finish. Drinking range: 2023 - 2040 Rating: 94 James Lawther MW, decanter.com(Apr 2016)
The 2015 Beau-Sejour-Becot is a blend of 80% Merlot, 16% Cabernet Franc and 4% Cabernet Sauvignon picked between 5-17 October, matured in 70% new oak barrels. It has a seductive and sensual bouquet with dark berries, blackberry and a subtle marine influence - kelp, perhaps brine. The palate is very smooth, satin-like tannin accompanied by a fresh line of acidity. Harmonious, almost sultry in style and yet there is plenty of freshness on the caressing finish. What a gorgeous Beausejour Bécot. To quote 1980s chanteuse Sade - this is a "smooth operator". Drinking range: 2020 - 2045 Rating: 93-95 Neal Martin, www.robertparker.com(Apr 2016)
A spectacularly rich, hedonistic wine, the 2015 Beau-Séjour-Bécot exudes richness and intensity, with silky, polished tannins that wrap around a huge core of fruit. Dark cherry, plum, mocha, licorice and violet notes flesh out as this voluptuous, modern St.-Émilion shows off its distinctive personality. The 2015 is 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon partially fermented in barrel. All the elements are simply in the right place. Rating: 93-96 Antonio Galloni, www.vinous.com(Apr 2016)
This offers the ripe, layered boysenberry and raspberry fruit and velvety tannins of the vintage, with an extra dimension thanks to a racy mineral edge. Judicious toast lets the finish shine. Rating: 92—95 James Molesworth, The Wine Spectator(Apr 2016)
Château Beauséjour Bécot
Château Beau Séjour Bécot sits on the slopes above Château Angelus, half a mile west of the town of St Emilion. It was once part of a larger Château Beauséjour estate which was owned by the de Carle family who owned Château Figeac. After a couple of changes of ownership, the estate was divided in 1869 between the children of Pierre-Paulin Ducarpe - his daughter's share became Château Beauséjour-Duffau-Lagarosse, whilst his son's, eventually, became Château Beau Séjour Bécot. The Bécot part of the name only became attached in 1969 when Michel Bécot bought the estate, and the Bécot family own it to this day. The controversial addition to Beau Séjour Bécot of some other vineyards owned by the Bécot family, an addition which nearly doubled the size of the estate, led to its demotion from Premier Grand Cru Classé status to "only" Grand Cru Classé status in 1979. Relentless work to prove that the new larger estate was as good, if not better, than before paid off in 1996 when Château Beau Séjour Bécot was re-elevated to Premier Grand Cru Classé status. The vineyards are a fairly typical mix of 70% Merlot and 24% Cabernet Franc with a small quantity of Cabernet Sauvignon. Maturation is in mostly new oak.
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