Beau Séjour Bécot - Saint-Emilion Grand Cru 2008

Wine Advocate

91 / 100

byRobert Parkerthe5/31/2011

This exceptional wine is presently as impressive as the 2010, but obviously it is much more drinkable. Made from yields of 32 hectoliters per hectare with 14% natural alcohol, this blend of 70% Merlot, 24% Cabernet Franc and 6% Cabernet Sauvignon reveals some spicy new oak along with lots of vanillin, underbrush, black currants and black cherry jam. Dense ruby/purple-colored and full-bodied with moderate tannin, it is more supple and forward than the 2010. Nevertheless, this big 2008 needs 2-3 years of cellaring and should keep for 15-20 years. Drink 2013-2033 (91+ points)

Jamessuckling.com

90 / 100

byJames Sucklingthe12/20/2010

Soft and fruity, with plum, currants and lightly toasted oak on the nose and palate. Full and round in the mouth. Long finish. So friendly and yummy already. Best after 2012.

Falstaff

89-91 / 100

the6/30/2009

Dunkles Rubingranat, jugendliche Reflexe, violetter Rand. In der Nase feine florale Nuancen, reife Herzkirschen, Vanille, Gewürznelken. Am Gaumen frisch und leichtfüßig, hat eine gute Struktur, mineralisch und gut anhaltend, rotbeerige Frucht, angenehme Frische, gute Extraktsüße, Nougatnachhall, zitronige Nuancen.

WeinWisser

18 / 20

byRené Gabrielthe5/6/2009

Extrem dichtes Purpur-Rubin. Süss-saures, an Beerengrütze erinnerndes Bouquet, gekochte rote Pflaumen, rote Johannisbeeren, im Hintergrund einen Amarone-Touch aufzeigend. Süsser, dichter Gaumen mit cremiger Textur, dabei von dezent körnigen Tanninen gut und charaktervoll gestützt, im kräuterigen Finale Weihrauch und Thymian. Wie immer ein recht kräftiger Bursche! 2017 – 2030

Wine Advocate

91-93 / 100

byRobert Parkerthe4/30/2009

This red/purple-colored offering reveals a sweet toasty oak character, wonderful ripeness, full-bodied opulence, superb purity, a layered mouthfeel, high but ripe tannin, and an underlying minerality and crispness from the vintage’s acid profile. This wine appears to just be coming off of malolactic fermentation, and it will benefit from several years of bottle age. It should keep for two decades or more. The natural alcohol came in at 14%. Drink 2009-2029 91-93+

La Revue du Vin de France

13-14 / 20

the4/28/2009

L'échantillon du Château Beau-Séjour Bécot ne se présentait pas très bien. Le vin affiche un côté serré, avec une bouche qui ne s'exprime pas pleinement. Le fruit est là, mais il évolue dans un registre un peu confit, les tanins affichent une petite raideur, avec une finale qui a tendance à chauffer. D'où un côté un peu cuit. Il faudra le revoir.

TAST

17.50 / 20

the4/23/2009

Excellent style, vin noblement truffé au nez, velouté, subtil dans sa finale, classique du plateau par sa finesse et sa droiture.

Wine Advocate

84-86 / 100

byNeal Martinthe4/22/2009

This has a light but well-defined “patisserie” nose (cherry Bakewells!) with hints of something more floral that may emerge after bottling – rose petals. The palate is supple, fleshy, lacks a little structure, rather linear with sweet cherry fruits towards the pretty but not intellectual finish. Well made but not a long-term prospect. A second bottle at the UGC was tasting rather raisiny with some astringency on the finish. Tasted April 2009.

Jean-Marc QUARIN

16 / 20

the4/22/2009

Couleur sombre, belle, nez particulièrement aromatique, fruité et floral. Ces qualités aromatiques se retrouvent de suite dès l'entrée en bouche où le vin se montre aussi particulièrement suave, avec une corpulence normale. La puissance chute un peu en finale. Longueur normale. L'expression générale est trop discrète.

Jancis Robinson

16 / 20

byJancis Robinsonthe4/15/2009

Blackish crimson. Slightly burnt tinge on the nose. Sweet chocolatey start. Sinewy, polished but it does remind me a little more of Mendoza than St-Émilion. Very drying finish. Mouthful of ripe fruit, that’s for sure. Drink 2016-26