Chateau Beau-Sejour Becot 2015

This historic Saint-Emilion estate traces its origins back to Roman times and has been nurtured by the Becot family since 1969. After losing its Premier Cru Classe status in 1986 due to an unauthorized vineyard merger, the chateau regained it in 1996 with expert help from Michel Rolland. The 17 hectares of vines thrive on limestone plateau soils rich with fossilized starfish. The wine, primarily Merlot (70-80%) with Cabernet Franc and a touch of Cabernet Sauvignon, is aged 18-20 months in mostly new French oak barrels. It offers a contemporary Saint-Emilion expression, with vibrant cassis, blackberry, and dark plum aromas, accented by cigar smoke and cedar. Firm tannins and a full body make it suitable for long-term cellaring or enjoying now with rich red meats.

Chateau Beau-Sejour Becot 2019

The 2019 vintage continues the legacy of Chateau Beau-Sejour Becot with its deep roots on the Saint-Emilion limestone plateau. The wine is crafted from a blend dominated by Merlot, supported by Cabernet Franc and Cabernet Sauvignon from vines around 40 years old. Barrel aged for up to 20 months, it presents intense notes of cassis, blackberry, and plum, enriched by subtle cigar and cedar aromas. Its firm tannic structure and full body promise excellent aging potential, yet it can be enjoyed now alongside hearty dishes featuring red meat.

Chateau Bouscaut 2016

Chateau Bouscaut, managed by the Lurton family, is a Graves region gem offering a Cabernet Sauvignon-led blend with a rich, dark purple hue and elegant oak integration. The estate’s hands-on approach ensures quality, with the wine showing classic aromas of blackberry, plum, and cherry, finished with refreshing minty and woody nuances. On the palate, this release is juicy and pure, balanced by ripe Semillon and zesty Sauvignon Blanc components. Aged 16 months in half new French oak barrels, it pairs excellently with roast lamb, duck, or beef, or can be cellared for further refinement.

Chateau Bouscaut Blanc 2015

This refined white Bordeaux from the prestigious Pessac-Léognan appellation impresses with vibrant lemon, pear, lime, and green apple notes. Sourced from vineyards dominated by Sauvignon Blanc and Semillon, the grapes are hand-harvested and fermented in temperature-controlled stainless steel tanks before aging 8 months in oak barrels. The result is a crisp, dry wine bursting with refreshing energy, perfect for pairing with fish, pork, poultry, or pizza. A well-regarded choice that balances elegance and vitality, ideal for fans of classic Bordeaux whites.

Chateau Branaire-Ducru 2018

Located next to Chateau Beychevelle in Saint-Julien, Chateau Branaire-Ducru’s 50-hectare estate rests on gravelly Quaternary soils. Elevated to 4ème Cru status in 1855, it is known for quality and tradition. The modern cellar uses gravity-fed systems to minimize pumping, preserving the wine’s delicate character. Recommended to decant for about 30 minutes, the 2018 vintage offers a refined Bordeaux experience balancing richness and elegance.