Chateau Beau-Sejour-Becot MAGNUM 2006 - Saint-Emilion Grand Cru Classe
The quality of the Beau-Sejour Bécot wine has improved steadily since the mid-1980s Precisely at that time (in 1985) that this castle was downgraded, to regain its position as the first grand cru in 1996. Bécot family prepares with great care coast wine, rich, nervous, finer and more complex after a few years of aging. This wine offers elegant fruit flavors, combined with fine woody notes. With a natural bouquet of truffle and spice, it also shows supple and suave.
|Bottle Size||1.5 L|
|Grapes||70% Merlot, 24% Cabernet Sauvignon, 6% Cabernet Franc|
|When to drink||2016-2026|
2006 is a proper vintage, which presents a heterogeneous quality due to unfavorable weather conditions. After heavy rainfall recorded in March, the temperature of the four months that followed clearly exceeded seasonal norms. July was even scorching. However, the region suffers August cool and rainy, which delayed ripening. The beginning of September was miraculous, the reviving temperatures with 35 °, but it was followed by heavy rainfall. The end of September and October benefited sunshine which helped save the day. You had to learn to wait to harvest. Moreover, in this difficult vintage in terms of climate, the human hand has really made the difference, forcing the domains to be selective during the harvest, and again the winery. In the end, this vintage reveals very good in the mouth. Early land planted with merlot well have pulled their game. The designations such as Pomerol and Saint Emilion offer velvety wines. The great Cabernets, yet austere to wine tasting, may ultimately prove to be magnificent, especially from Saint-Julien. But they will be expected 2006 to be a year guard. Graves are proving of great finesse. Pauillac wines are distinguished by their aromatic complexity. Saved by the sun of the first days of September, the dry whites show gourmands, aromatic, well balanced. They can be enjoyed on the fruit, even if their aging potential is good. The vintage has produced the sweet wines have suffered particular climatic conditions that made it difficult or impossible the development of botrytis. The selection has been drastic to keep only the berries affected by the noble rot.