Chateau Beau-Sejour Becot Saint-Emilion Grand Cru 1986 / 12.5% / 1.5 L

Château Beau-Séjour Bécot is located on the limestone plateau of Saint-Émilion—a place where the Romans once planted grapevines, and where the estate was given the name “Beau-Séjour” in the 18th century.In 1969, Michel Bécot purchased the estate, expanded the vineyard, and carved out seven hectares of tunnels in the former underground quarries—today, these are spectacular, temperature-controlled cellars where the house’s vintages age.The estate's history also had a dramatic moment: following a dispute over the vineyard's boundaries in 1986.it was demoted in the rankings, and in 1996.restore the Premier Grand Cru Classé designation—this time with no doubt whatsoever as to the quality of the terroir.The main plots are situated on pure Saint-Émilion limestone, and the vineyard covers approx..22 hectares; this vineyard is located in the vicinity of such renowned estates as Canon and Angélus and features a classic “Right Bank” blend of grape varieties, dominated by Merlot with a significant proportion of Cabernet Franc (historically with a small amount of Cabernet Sauvignon).

The 1986 vintage was made from a blend typical of the estate, based on Merlot and Cabernet Franc (with a possible small amount of Cabernet Sauvignon), and then aged in oak for about.16–18 months; during those years, the château followed an intensive barrel-aging regimen (malolactic fermentation in a high proportion of new barrels, followed by aging in barrels at a constant temperature).This style gave the wine backbone and structure, which, combined with the limestone soil, result in a mineral character and longevity.

Appearance: The color is still deep for its age, ruby with a brick-red rim; clear, with slow-falling tears..

Aroma: dried black currant and cherry, leather, tobacco, forest floor, and truffle; in the background, pepper, Provençal herbs, a cedar box, and the scent of cold stone.

Taste: dry, medium-bodied, structured; tannins are gently astringent, now softened by time; the fruit core is underpinned by notes of blackcurrant leaves and cocoa; fresh, cool acidity carries a long, dry finish with a chalky-limestone grip.

Food Pairings: roast lamb with herbs, roast beef or entrecôte, beef cheeks braised in wine, Comté 24M, hard, aged cheeses, or truffle risotto, if you want to bring out the earthy, mineral notes.