Chateau Beausejour Duffau-Lagarrosse 2014
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Product Details
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Somm Note
Winemaker Notes
Professional Ratings
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Wine Spectator
This is full of muscular graphite and tobacco notes, holding sway over a core of slightly exotic mulled fig and warm black currant sauce. A ganache edge lines the finish, but a pure fruit detail echoes longest. This will be exceptional when the elements meld fully. Best from 2022 through 2035.
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James Suckling
So layered with a lovely richness of chocolate, wet earth and spices, not to mention plum character. Full-bodied, tight and focused. Needs five to six years to open, but it’s a structured and beautiful wine already.
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Robert Parker's Wine Advocate
The 2014 Beausejour (Duffau Lagarrosse) was an intriguing and quite mercurial Saint Emilion when I tasted it from barrel. Now in bottle, it has developed a quite compelling bouquet, very pure with black cherries, iodine, potpourri and crushed violets. The intensity is very impressive. The palate is medium-bodied with almost rigid tannin. This is a masculine wine, perhaps one that has closed down after bottle since it was so expressive from barrel. It is much more linear than I was expecting, even with a touch of hardness on the finish. It is a rather enigmatic Saint Emilion, one tricky to pin down at the moment. Hopefully more flesh will surface with bottle age and just balance out that strict finish. Let's see where this will go. Certainly I would not broach this for a few years.
Rating: 91?
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The estate was purchased in 1994 by a group of wine loving investors. During this period, the Germain Vineyards Company was in charge of the management and the marketing of the wines.
Patricia and Pierre Bernault have owned Chateau Beauséjour since December 2004; Pierre himself comes from a family of vine growers, who have been cultivating their own vineyards since 1850.
As soon as Patricia and Pierre Bernault bought Beauséjour, Stéphane Derenoncourt and his team got involved in giving them advice on restoration of the vineyard and the soil, as well as on the rigorous stages of the process of making and maturing wine.
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.