Chateau Beau-Sejour-Becot 2010
Wonderful nose with loads of dark chocolate, plums and some coffee. Opens up with orange peel, leather and vanilla. Full and round on palate with beautiful fruit and sweet polished tannins. Long and gorgeous with a really smooth texture.
In the opulent style of superripe Merlot, this is a rich wine that delivers generous black currant fruits with tannins that are dense but not overwhelming. It is finely structured, proud of its elegance, stylish fruit and tannin balance. The wine is set for long-term aging, but will certainly be drinkable in 5–10 years.
A blend of 70% Merlot, 24% Cabernet Franc and 6% Cabernet Sauvignon, this wine from a moderately sized vineyard was cropped at only 27.5 hectoliters per hectare and came in at 14.5% natural alcohol. The wine displays plenty of toasty oak and vanillin as well as some lead pencil shavings intermixed with cedar, black currants, cherry jam, chocolate and espresso. It is a relatively big, dense, full-bodied St.-Emilion that needs 5-6 years of cellaring and that should keep well for up to two decades.
Delivers a deliciously vibrant core of linzer torte, blackberry confiture and melted licorice snap notes, along with toasted spice and a mouthwatering apple wood accent on the finish The grip is briary and energetic, showing a fine, buried minerality. Should stretch out wonderfully in the cellar. Best from 2016 through 2028.
Opaque ruby-purple. Rich, deep aromas of spicy blackberry, minty dark chocolate and balsamic vinegar. Then rich and dense on the palate as well, with brooding flavors similar to the aromas and an intriguing saline nuance. Finishes smoothly tannic and long. This rather large-scaled wine will need a lot of time to reach optimal drinkability. A riper style of 2010 Saint-Emilion that manages the neat trick of remaining bright and fresh. Michel Rolland consults here.
Barrel Sample: 89-92 Points
Chateau Beau-Sejour-BecotView all wine
The estate was named Beau-Séjour in 1787 by General Jacques de Carle, the proprietor at the time. ... View More