Chateau Beau-Sejour Becot 2009
- Producer Chateau Beau-Sejour Becot
- Country France
- Region Bordeaux
- Appellation Saint-Emilion
- UPC 0 15643 47729 4
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Item# 1718-09
Wine Spectator
92pt
Wine Advocate
94+pt
Vineyard
Situation : on the western plateau of Saint-Emilion, in the old parish of Saint-Martin de Mazerat.
Surface area : 16,52 ha.
Whole estate : 18,50 ha.
Soil : chalk with fossilised starfish. Grape varieties : 70% Merlot, 24% Cabernet franc, 6% Cabernet sauvignon.
Planting density : 6,600 vines per hectare.
Average age of vines : 40 years.
Vineyard management : Grass grown between the rows (natural or sown), Bordeaux-style pruning, leaving two basic branches (Mr Cordeau), leaf removal carried out twice, green fruit removal in two campaigns.
Harvest : by hand.
Yields : controlled to between 30 and 38 hl per hectare
Whole estate : 18,50 ha.
Soil : chalk with fossilised starfish. Grape varieties : 70% Merlot, 24% Cabernet franc, 6% Cabernet sauvignon.
Planting density : 6,600 vines per hectare.
Average age of vines : 40 years.
Vineyard management : Grass grown between the rows (natural or sown), Bordeaux-style pruning, leaving two basic branches (Mr Cordeau), leaf removal carried out twice, green fruit removal in two campaigns.
Harvest : by hand.
Yields : controlled to between 30 and 38 hl per hectare
Winemaking
Fruit screening on three separate tables.
(2 before de-stemming, 1 after).
Vatting : in stainless steel, temperature controlled, vats and in new barrels (600 litres).
Processing of fruit plot by plot.
The floating crust is regularly immersed in the must by hand
Vatting period : approximately 30 days (between 28° and 32° C)
The wine is run-off into barrels without using pumps.
(2 before de-stemming, 1 after).
Vatting : in stainless steel, temperature controlled, vats and in new barrels (600 litres).
Processing of fruit plot by plot.
The floating crust is regularly immersed in the must by hand
Vatting period : approximately 30 days (between 28° and 32° C)
The wine is run-off into barrels without using pumps.
Ageing
Malolactic fermentation in barrels.
80 to 100 % in new barrels, according to vintage.
16 to 18 months in a cellar at constant temperature of 16 °C.
Consultant oenologist : Laboratoire Rolland (Jean-Philippe Fort).
Second wine : Tournelle de Beau-Sejour Becot.
80 to 100 % in new barrels, according to vintage.
16 to 18 months in a cellar at constant temperature of 16 °C.
Consultant oenologist : Laboratoire Rolland (Jean-Philippe Fort).
Second wine : Tournelle de Beau-Sejour Becot.
