Chateau Beau Sejour Becot

Your Shopping Cart is empty.

${{ (item.variation.media ? item.variation.media.alt_translations : item.product.cover_media.alt_translations) | translateModel }}$ ${{ (item.variation.media ? item.variation.media.alt_translations : item.product.cover_media.alt_translations) | translateModel }}$

{{ childProduct.title_translations | translateModel }}

{{ getChildVariationShorthand(childProduct.child_variation) }}

{{ getSelectedItemDetail(selectedChildProduct, item).childProductName }} x {{ selectedChildProduct.quantity || 1 }}

{{ getSelectedItemDetail(selectedChildProduct, item).childVariationName }}

{{item.quantity}}x HK$0 {{ item.unit_point }} Point

Remove

${{addonItem.product.cover_media.alt_translations | translateModel}}$

{{addonItem.quantity}}x {{ mainConfig.merchantData.base_currency.alternate_symbol + "0" }}

Remove

Chateau Beau Sejour Becot

Saint Emilion Premier Grand Cru Classes B

Chateau Beau-Sejour-Becot is located in the Saint-Emilion production area on the right bank of Bordeaux. Like many Saint-Emilion classified growths, this winery is also a winery that has experienced historical precipitation. Family owned winery.

In the 1959 classification of wineries, Chateau Beau-Sejour-Becot was rated First Class B by the Saint-Emilion Chamber of Commerce. Beau-Sejour means a wonderful stay, and indeed the 360-degree beautiful view can be enjoyed from the heights of the manor.

History

Chateau Beau-sejour Becot has been passed down for nine generations. The current managers are Vincent Duffau-Lagarrosse and Christophe Redaud. The manor hired wine master Michel Rolland and Chateau Pavie Macquin’s winemaking director Stephane Derenoncourt as winemaking consultants and established a strong team to work hard to produce top-quality wines.

In 1979, the area increased by 85% due to the addition of two gardens owned by the Becot family since 1929, La Carte and Trois Moulins. At the same time, it was downgraded from Primier Grand Cru Classe B (only 14 properties) to Primier Grand Cru Classe B (only 14 properties) by the INAO Saint-Emilion judges. Grand Cru Classe (64). Later, based on the strength of the wine quality, the family was once again listed as a Primier GrandCru Classe B winery in the latest Saint-Emilion classification in 2012. Under his guidance, the wine produced by the winery has a round taste and balanced structure, and the quality has been further improved.

Vineyard and Wine Making

Currently, Chateau Gem's vineyard covers an area of about 20 hectares, located on the limestone highlands of Saint-Emilion, and there is also a lot of clay in the soil. The vineyards are mainly planted with Merlot (Merlot) and Cabernet Franc (Cabernet Franc), supplemented by a small amount of Cabernet Sauvignon (Cabernet Sauvignon). The average age of these grapevines is about 4 to 5 years, and some of them are as old as 70 year old vines. Such excellent terroir conditions and excellent grape vines have laid a solid foundation for the production of Gemburg wine.

In terms of wine making, Gemstone insists on hand-picking only the most mature and healthy grapes, and then enters the sorting table for screening one by one to ensure the quality of each wine grape. The sorted grapes will be placed in stainless steel fermentation tanks for fermentation. The winery ferments the grapes harvested from different plots in the vineyard independently. During the alcoholic fermentation, the staff in the brewing workshop will press the caps. The fermented wine will be aged for 16 to 18 months in oak barrels with a proportion of about 70% new barrels, thus creating a classic Saint-Emilion style wine. In addition, Chateau Gem once hired the famous flying winemaker Michel Rolland as the winery’s winemaking consultant. Under his guidance, the wine produced by the winery has a round taste and balanced structure, and the quality has been further improved.

Brewing Team

Michel Rolland Flying Winemaker

Michel Rolland has long been at the forefront of modern winemaking trends. He also has a strong wine tasting ability and is known as the "king of the blend". He understands the best results after mixing various grapes and barrels. He said that he can taste 200-220 wines in one day during the harvest period, and then he has to adjust the best proportions. He wants to try so many wines without being blind. Anyone who has the habit of tasting wine knows that it requires training to the extreme. Only high concentration can be achieved.

The reason why he is famous is mainly because of his self-confessed signature style, "round, generous, supple, easy to drink". He said that this is the taste he likes due to Merlot from Pomerol, his birthplace. It advocates late harvesting of grapes, even a little air-drying concentration, longer maceration time, and preference for new French oak barrels to create a "modern style" of full and thick, smooth tannins, and heavy fruit and heavy barrels.