2010 | Chateau Beau-Sejour-Becot | Saint-Emilion Grand Cru
Red Wine: 2010 | Chateau Beau-Sejour-Becot | Saint-Emilion Grand Cru
Deep garnet in color, the 2010 Beau-Sejour Becot reveals a lifted, slightly acetone-scented nose over a core of baked blackberries and prunes plus wafts of dried bay leaves, pencil lead and tilled soil.
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NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.
Producer: Chateau Beau-Sejour-Becot
Vintage: 2010
Size: 750ml
ABV: 14.5%
Varietal: Bordeaux Blend Red
Country/Region: France, Bordeaux
Deep garnet in color, the 2010 Beau-Sejour Becot reveals a lifted, slightly acetone-scented nose over a core of baked blackberries and prunes plus wafts of dried bay leaves, pencil lead and tilled soil. Full-bodied, the palate is pleasantly tart with firm, sturdy tannins supporting the generous herb-laced black fruit preserves, finishing a tad chewy.
Producer Information
ChĂąteau Beau-SĂ©jour BĂ©cot is a Bordeaux producer in Saint-Ămilion, with a Premier Grand Cru ClassĂ© B status based on the 1955 classification. The grand vin is, as one would expect here, a Merlot-dominant blend, as is the second wine, Petit BĂ©cot (formerly Tournelle de Beau-SĂ©jour BĂ©cot). The 22 hectares (54 acres) of vineyards have an average vine age of around 45 years. Some Merlot vines are more than 70 years old. Merlot accounts for around 80 percent of plantings, with around 15 percent Cabernet Franc and a small amount of Cabernet Sauvignon. Total annual production is around 80,000 bottles. In the winery, 20 to 40 percent of the fruit is whole-cluster fermented. Fermentation takes place in stainless steel tanks, after around four days of cold maceration. Most of the wine undergoes malolactic fermentation in barrel, spending around four months on its lees.
Red Wine: 2010 | Chateau Beau-Sejour-Becot | Saint-Emilion Grand Cru
Deep garnet in color, the 2010 Beau-Sejour Becot reveals a lifted, slightly acetone-scented nose over a core of baked blackberries and prunes plus wafts of dried bay leaves, pencil lead and tilled soil.
Order from the Largest & Most Trusted Premium Spirits Marketplace!
Featured in
- ROLLING STONE
- MEN'S JOURNAL
- US WEEKLY
NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.
Producer: Chateau Beau-Sejour-Becot
Vintage: 2010
Size: 750ml
ABV: 14.5%
Varietal: Bordeaux Blend Red
Country/Region: France, Bordeaux
Deep garnet in color, the 2010 Beau-Sejour Becot reveals a lifted, slightly acetone-scented nose over a core of baked blackberries and prunes plus wafts of dried bay leaves, pencil lead and tilled soil. Full-bodied, the palate is pleasantly tart with firm, sturdy tannins supporting the generous herb-laced black fruit preserves, finishing a tad chewy.
Producer Information
ChĂąteau Beau-SĂ©jour BĂ©cot is a Bordeaux producer in Saint-Ămilion, with a Premier Grand Cru ClassĂ© B status based on the 1955 classification. The grand vin is, as one would expect here, a Merlot-dominant blend, as is the second wine, Petit BĂ©cot (formerly Tournelle de Beau-SĂ©jour BĂ©cot). The 22 hectares (54 acres) of vineyards have an average vine age of around 45 years. Some Merlot vines are more than 70 years old. Merlot accounts for around 80 percent of plantings, with around 15 percent Cabernet Franc and a small amount of Cabernet Sauvignon. Total annual production is around 80,000 bottles. In the winery, 20 to 40 percent of the fruit is whole-cluster fermented. Fermentation takes place in stainless steel tanks, after around four days of cold maceration. Most of the wine undergoes malolactic fermentation in barrel, spending around four months on its lees.
Original: $529.99
-65%$529.99
$185.50Description
Red Wine: 2010 | Chateau Beau-Sejour-Becot | Saint-Emilion Grand Cru
Deep garnet in color, the 2010 Beau-Sejour Becot reveals a lifted, slightly acetone-scented nose over a core of baked blackberries and prunes plus wafts of dried bay leaves, pencil lead and tilled soil.
Order from the Largest & Most Trusted Premium Spirits Marketplace!
Featured in
- ROLLING STONE
- MEN'S JOURNAL
- US WEEKLY
NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.
Producer: Chateau Beau-Sejour-Becot
Vintage: 2010
Size: 750ml
ABV: 14.5%
Varietal: Bordeaux Blend Red
Country/Region: France, Bordeaux
Deep garnet in color, the 2010 Beau-Sejour Becot reveals a lifted, slightly acetone-scented nose over a core of baked blackberries and prunes plus wafts of dried bay leaves, pencil lead and tilled soil. Full-bodied, the palate is pleasantly tart with firm, sturdy tannins supporting the generous herb-laced black fruit preserves, finishing a tad chewy.
Producer Information
ChĂąteau Beau-SĂ©jour BĂ©cot is a Bordeaux producer in Saint-Ămilion, with a Premier Grand Cru ClassĂ© B status based on the 1955 classification. The grand vin is, as one would expect here, a Merlot-dominant blend, as is the second wine, Petit BĂ©cot (formerly Tournelle de Beau-SĂ©jour BĂ©cot). The 22 hectares (54 acres) of vineyards have an average vine age of around 45 years. Some Merlot vines are more than 70 years old. Merlot accounts for around 80 percent of plantings, with around 15 percent Cabernet Franc and a small amount of Cabernet Sauvignon. Total annual production is around 80,000 bottles. In the winery, 20 to 40 percent of the fruit is whole-cluster fermented. Fermentation takes place in stainless steel tanks, after around four days of cold maceration. Most of the wine undergoes malolactic fermentation in barrel, spending around four months on its lees.
