Chateau Beau-Sejour Becot 2000
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Dunnuck
Jeb -
Parker
Robert
Product Details
Your Rating
Somm Note
Winemaker Notes
Strong ruby-purple color, it is clearly well endowed, sugary and generously woody, literally oozing with extracted richness.
Averagely robust, it displays in its strong and massive finale some moderately aggressive tannins.
Rich and concentrated overall, it will be at its best after laying down for 3 to 5 years. Drink between 2003 and 2017.
"Is this the greatest Beau-Sejour-Becot ever produced? The 2000 has put on weight over the last year, and appears to be a spectacular effort in this vintage. The wood is better integrated, and the fruit, glycerin, and overall dimensions are noteworthy. The color is an opaque purple. The bouquet smells of ink, jammy blackberries and currants, wet stones, and licorice. Super-pure and fabulously extracted, with high tannin, full body, and awesome richness and length, this blockbuster effort will be at its finest between 2008-2025."
-Robert Parker, The Wine Advocate
Professional Ratings
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Jeb Dunnuck
Showing beautifully, the 2000 Château Beau-Sejour Bécot is fully in its prime drink window and offers brilliant aromatics of red and black fruits, cedar pencil, tobacco leaf, truffle, and licorice. Full-bodied on the palate, it has a deep, concentrated mid-palate, resolved tannins, beautiful overall balance, and a great finish.
- Robert Parker's Wine Advocate
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The estate was named Beau-Séjour in 1787 by General Jacques de Carle, the proprietor at the time. Michel Bécot bought the estate from Doctor Jean Fagouet in 1969 and further increased the area under vine from 10.5 hectares to 15 by acquiring 4.5 hectares on the Trois Moulins plateau in 1979. The chateau then took on the name of Beau-Séjour Bécot. The vines are planted on perfectly homogenous soil ideal for producing fine wine. Michel Bécot retired in 1985. His two sons, Gérard and Dominique, now manage the estate.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.