Chateau Beausejour Becot 2006

Artikelnummer: 3608

94 Wine Enthusiast; 18,2 Punkte Vinaria (1/2016) und bester Bordeaux in einer ?Ten years after? Verkostung

Kategorie: Beausejour Becot


55,00 €
73,33 € pro 1 l

inkl. 19% USt. , zzgl. Versand

Lieferstatus: auf Lager

Lieferzeit: 2 - 4 Werktage

0,75 l


- 18,2 Punkte Vinaria (1/2016) und bester Bordeaux in einer ?Ten years after? Verkostung

- 94 Punkte WINE ENTHUSIAST: "Although it begins with austerity, its acidity and tannins dominant, the palate opens beyond its youthfulness after a few moments. It becomes dark and powerful, certainly still dryly tannic, but the fruit is generous, and the final taste is of beautiful, ripe fruits."


Jahrgang: 2006
Winespectator: 90 WS
Falstaff: 91 FAL
Wine Enthusiast: 94 WE
Vinous: 91 VS
Produkt: Rotwein
Inhalt: 0,75 l
Parker Wine Advocate: 91 RPWA
Land: Frankreich
Appellation: Saint Emilion
Klassifzierung: Grand Cru Classé B
Rebsorte(n): Cabernet Sauvignon Merlot Cabernet Franc
Region: Bordeaux
Inhalt: 0,75 l
Reben: 70% Merlot, 24% Cabernet Franc, 6% Cabernet Sauvignon
% vol Alk: 14,0
Notizen des Weinguts: 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. 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. Production : approximately 60.000 bottles. Consultant ?nologist : Laboratoire Rolland (Jean-Philippe Fort).
Potenziell allergene Substanzen: Enthält Sulfite. Kann Spuren von Eiweiß, Gelatine und Milch enthalten.
Warnungen: Der Konsum von alkoholhaltigen Getränken während der Schwangerschaft kann selbst in geringen Mengen schwere Konsequenzen für die Gesundheit des Kindes nach sich ziehen.
Hersteller: Chateau Beausejour Becot, F-33330 Saint-Emillion, +33 5 57 74 46 87, www.beausejour-becot.com

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