Monsieur Touton Selection, Ltd.
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Chateau Beau-Sejour Becot2009

RED WINE

PUBLIC
April 2025
Prices and availability subject to confirmation
Chateau Beau-Sejour Becot label
  • Producer Chateau Beau-Sejour Becot
  • Country France
  • Region Bordeaux
  • Appellation Saint-Emilion
  • UPC 0 15643 47729 4

Reviews

Wine Spectator 92

Dark but racy, with chocolate-covered raspberry and blackberry fruit carried by graphite and toasty cinnamon, black tea and anise flavors. Firms up on the finish, with a lovely note of singed apple wood that should meld nicely after cellaring.

by JM, Wine Spectator , 2012

Wine Advocate 94+

My favorite Beau-Sejour-Becot to date, this sumptuous, dense blue/purple-hued 2009 reveals a blockbuster nose of blueberry pie, black fruits, licorice, forest floor, spring flowers and a hint of mocha. A blend of 70% Merlot and the rest Cabernet Franc and Cabernet Sauvignon made from tiny yields of 27 hectoliters per hectare, this big, inky, powerful, tannic wine is sensationally concentrated.

by RP, Wine Advocate , 2012

Technical Details

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.

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

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.