Saint-Émilion Grand Cru, Château Beau-Séjour Bécot 2017
Wine Spectator 94 (2025); Wine Enthusiast 94 (2025); Jane Anson 93 (2025); James Suckling 93 (2025); Decanter 93 (2025)
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Why this wine
A Premier Grand Cru Classé from the limestone plateau at the heart of Saint-Émilion, in a classic vintage that gave structure without heaviness. Beau-Séjour Bécot's style runs to freshness, minerality and silky elegance rather than power, so it reads as a fine-boned claret rather than a big one. Forty-five-year-old vines and a 16-month élevage split between new oak, amphora and cask give it detail at every stage.
At a glance
- Grape
- Merlot 80%, Cabernet Franc 15%, Cabernet Sauvignon 5%
- Region
- Bordeaux, France
- Alcohol
- 14.00%
- Body
- Medium
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Long (10-20 yrs)
- Pairs with
- Red Meat, Cheese
How it tastes
Bramble fruit and crème de cassis lead, with dark chocolate and a lift of mint behind them. Medium in weight, the tannins plush rather than firm, and the finish mineral and energetic. Merlot 80%, Cabernet Franc 15%, Cabernet Sauvignon 5%.
The producer
Château Beau-Séjour Bécot is a Premier Grand Cru Classé estate in Saint-Émilion, run by the third generation of the Bécot family with Juliette Bécot and Julien Barthe at its head and Thomas Duclos consulting. The 17.24 hectares sit on the clay-limestone asteria plateau west of the town, planted at 6,600 vines per hectare with an average vine age of 45 years and yields held to 37 hl/ha. Fruit is hand-picked and sorted on tables, then vinified plot by plot in 70-hectolitre stainless steel vats using gentle infusion extraction under an immersed cap, with part of the crop fermented whole in 600-litre oak; maturation runs 16 months, 65% in new barrels and the rest in ageing vats, amphora and a 20-hectolitre cask. In 2017 the Merlot came in between 14 and 22 September and the Cabernets on 28 and 29 September, a classic year that gave structure, good acidity and concentration.
Food and drinking
Serve at 16–18°C and decant an hour ahead. Roast rib of beef, duck breast, mushroom risotto or a plate of hard sheep's cheeses all suit it. Drinking well now and through the next decade.