Château Beau-Séjour Becot - Saint-Emilion Grand Cru 2016 11166fe81142afc18593181d6269c740

Wine Advocate

95 / 100

byLisa Perrotti-Brownthe11/30/2018

Medium to deep garnet-purple colored, the 2016 Beau-Sejour Becot (80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon) is just a little closed to begin, opening out to reveal beautiful chocolate-covered cherries, preserved plums and black raspberries scents with touches of stewed tea, tobacco, red roses and cinnamon stick. Full-bodied and jam-packed with perfumed fruit layers, it has a rock-solid frame of ripe, finely grained tannins and layer upon layer of provocative black fruit and savory layers on the finish.

Le Figaro - L'Avis du Vin

17 / 20

byClub Vinthe5/15/2017

Petits fruits noirs, ronce, floral. Bouche tonique, séveuse, fruitée, belle matière, tannins souples et élégants.

Wein Wisser

18 / 20

byRené Gabrielthe5/10/2017

Bettane & Desseauve

94-95 / 100

by Bettane & Desseauvethe5/3/2017

Délicat, fin, droit, une belle acidité et un caractère affirmé. Grand potentiel vivace.

Wine Advocate

93-95 / 100

byNeal Martinthe5/2/2017

The 2016 Beau-Sejour-Becot is a blend of 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon cropped at 40 hectoliters per hectare, picked between 3-20 October. It has a very pure and precise bouquet, pure with joyful black cherries, blackcurrants, cedar and incense that is beautifully defined. The palate is medium-bodied with supple tannin, very well balanced, sensual and lively with a gentle, caressing finish of cedar and tobacco. There is good structure here, a Saint Emilion that should age with style. This continues the upswing of Beau-Sejour-Becot.

Jean-Marc QUARIN

17 / 20

byJean-Marc Quarinthe4/28/2017

Couleur sombre, intense et belle. Nez intense, au fruité mûr et fin. Bouche moelleuse, se développant sur un corps parfumé qui fond au palais. Savoureux, le vin s’achève  long, juteux, sur un grain fin. C’est très bon.

Vinous

90-93 / 100

byAntonio Gallonithe4/26/2017

The 2016 Beau-Séjour-Bécot is terrific. Bold, ample and juicy on the palate, it exudes depth in all of its dimensions. The super-ripe red cherry, smoke, blood orange, spice and red plum flavors are supple and tasty. The 2016 spent about a month on the skins, with some lots fermented in 600-liter barrels. New oak will be about 90 percent. Jean-Philippe Fort is the consultant. Tasted two times.

Decanter.com

94 / 100

byJane Ansonthe4/24/2017

Right on the limestone plateau, this has a lovely delivery of extremely ripe black fruits dotted through with minerality and little pulses of electricity. Extremely successful, this will age well thanks to elongated tannins that are chalky in all the right places. Again, we have this slight austerity on the finish, a reminder than 2016 is not the right bank party we saw in 2015, but this is excellent with such a beautiful balance. Drinking Window 2027 - 2050

Jancis Robinson

16 / 20

byJancis Robinsonthe4/21/2017

Deep crimson. Smooth and ripe. No rough edges. Until a sort of dry Marmite finish (love it or hate it). Cool, light end. Rather a lack of fruit intensity on the mid palate.

Wine Enthusiast

95-97 / 100

byRoger Vossthe4/19/2017

Barrel Sample. Minty aromas signal the effect new wood is already having on this wine. The fruit is opulent and ripe, with generous blackberry and plum flavors filling the glass. It will take many years to develop, so drink after 2029.

Wine Spectator

92-95 / 100

byJames Molesworththe4/10/2017

Inviting, with a core of warm fig and boysenberry fruit backed by a hefty dose of anise and fruitcake. Sweet spice accents through the toasted finish.—J.M.

Jamessuckling.com

93-94 / 100

byJames Sucklingthe4/5/2017

This is really beautiful in 2016 showing blackberry, blueberry and walnut character. Full-bodied, tight and focussed with fantastic length. Serious. Best ever modern vintage?