2021 Château Beau-Sejour Becot

The vintage may differ from the image shown
95.00
Excl. Tax: 78.51

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The Beau-Séjour Bécot bursts from the glass with aromas of cassis, wild berries, raw cocoa, spices, and fertile earth. This medium- to full-bodied wine is generous and fleshy, deep and layered, with a rich mid-palate supported by juicy acidity and powdery tannins. Beau-Séjour Bécot is located opposite Château Canon on the famed limestone plateau of Saint-Émilion. In the cellar, foeders, amphorae, and used barrels are combined with new oak. The result is one of the finest wines this estate has produced in modern times. The 2021 vintage is a Merlot-based blend, with approximately 13% Cabernet Franc and 2% Cabernet Sauvignon in a supporting role.

FACT: The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll often receive a nice discount. You'll see your discount immediately when you select "Pickup" at checkout. We're located in Dordrecht with ample parking. Click here for our address.

Type of Wine Red
Country France
Region Bordeaux
Appellation Saint-Emilion
Winery Chateau Beau-Sejour Becot
Grape Cabernet Franc, Cabernet Sauvignon, Merlot
Biological certified No
Natural wine No
Vegan No
Vintage 2021
Drinking as of 2026
Drinking till 2046
Alcohol % 14
Alcohol free/low No
Content 0.75 ltr
Oak aging Yes
Sparkling No
Dessert wine No
Closure Cork
Parker rating 95
James Suckling rating 94
Vinous rating 96
Tasting Profiles Aards, Bloemig, Complex, Donker fruit, Fruitig, Houtgerijpt, Krachtig, Kruidig, Mineraal, Rijk, Rood fruit, Soepel, Tannines, Vol
Drink moments Barbecue, Borrelen, Iets te vieren, Indruk maken, Lekker luxe, Met vrienden, Open haard, Romantisch, Summer party, Terras
Sommy Pairing Beschrijving Deze Merlot-gedomineerde Saint-Émilion presenteert zich met sappige cassis en wilde bessen, onderliggende tonen van rauwe cacao, warme specerijen en vruchtbare aarde, terwijl het royale, vlezig rijpe middenpalet wordt gestut door frisse zuren en poederige tannines. Daardoor vormt de wijn een ideale partner voor rundvlees, lam, wild en rijpe kazen: de geconcentreerde fruitigheid en stevige tannines snijden door vet en umami heen en de aardse en specerijtonen harmoniseren met geroosterd vlees. Extra geslaagd worden gerechten bereid op de grill of van het spit, langzaam gegaarde of gestoofde stukken zoals runderstoof of hertengoulash met jeneverbessen, en bij kazen kies je voor oude harde kazen of een krachtige blauwader.

Parker

95

James Suckling

94

Vinous

96

The Chateau Beau-Sejour Becot enjoys the unique beauty  and privileges of its region as it is located on  a clay and limestone plateau, centered in the prestigious Saint-Emilion.The Becot family owner of this outstanding  vineyard,  has been living in Saint Emilion since the French Revolution.

In 1969, Michel Becot bought  the Chateau Beau-Sejour, and nowadays, the property stretches over 22 HA.Since then, Michel Becot’s sons, Gerard and Dominique have developed many technical innovations in their wine storehouse,  and the vineyard in order to select the highest quality grapes, harvest them and then, hand picked them grape by grape.Under the vineyard and its 7HA. of limestone grounds lay safely in the best possible condition, over hundred thousand of well selected bottles of wine.

Today, the sixth generation of the Becot family is energized by the very same passion , close to its deep rooted family traditions, and is working diligently to maintain its ranking amongst the very best world grand crus. An unapologetic quest toward excellence, a maintain and respect of the region and its soil, a thirst for innovation guide their steps seasons after seasons, vintage after vintage.

Food Pairings

Deze Merlot-gedomineerde Saint-Émilion presenteert zich met sappige cassis en wilde bessen, onderliggende tonen van rauwe cacao, warme specerijen en vruchtbare aarde, terwijl het royale, vlezig rijpe middenpalet wordt gestut door frisse zuren en poederige tannines. Daardoor vormt de wijn een ideale partner voor rundvlees, lam, wild en rijpe kazen: de geconcentreerde fruitigheid en stevige tannines snijden door vet en umami heen en de aardse en specerijtonen harmoniseren met geroosterd vlees. Extra geslaagd worden gerechten bereid op de grill of van het spit, langzaam gegaarde of gestoofde stukken zoals runderstoof of hertengoulash met jeneverbessen, en bij kazen kies je voor oude harde kazen of een krachtige blauwader.

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