2018 Beau-Sejour Becot (St-Emilion)

St-Emilion, Right bank, Bordeaux FRANCE
Wine Style
Dominant Grape
Closure Style
Bottle Size
Case Quantity
Wine Score
95 points, Jane Anson, decanter.com, April 2019
95-97 points, Lisa Perrotti-Brown, robertparker.com, April 2019
94-96 points, Chris Kissack, thewinedoctor.com, April 2019
94-97 points, Antonio Galloni, vinous.com, April 2019
93 points, Jean-Marc Quarin
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    Unit 75cl - - - -
    Case 6x75cl - - - -

    *Estimated date for Stock on Order: 01 May 2021

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    Case 6x75cl - 2

    *Estimated date for Stock on Order: 01 May 2021

Media Reviews

Jane Anson

This is the first vintage to be entirely overseen by Juliet Bécot, as her uncle and father have begun their retirement. New technical director Jean de Cournuaud joined the team, and it`s the second year working with consultant Thomas Duclos. The changes that this team are bringing in are clear. There`s a beautiful delicacy here that balances the creaminess and fleshy texture of the fruit. The aromatics gather pace in the glass while the tannins are plentiful but not heavy, serving to emphasise the minerality, slate and stunning rosemary and white pepper edge. Like some other estates in 2018, this was the longest harvest ever here, beginning on 12 September and continuing for one month, yielding 50hl/ha. There were no whole-bunch fermentation trials this time (as in 2017), as they didn`t want to risk the stalks not being ripe enough. They used infusion rather than pumping over, yet the tannin count is 75IPT, showing the natural power of the vintage. It`s a wine that seems to be ready to age with real grace. A mix of amphorae, 20hl Stockinger casks and 225l barrels will be used. 95 points

Lisa Perrotti-Brown

The 2018 Beau-Sejour Becot is composed of 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon. The Merlot was harvested on September 12-25, and the Cabernet varieties were harvested on October 4, 5 and 10. Yields were 46 hectoliters per hectare, and it is anticipated that the wine will age for 16 months. Sixty-five percent of the wine will be matured in new barriques, while 35% will be aged in vats, amphorae and large oak casks of 20-hectoliter capacity. Deep garnet-purple colored, it leaps from the glass with bold, expressive notions of stewed plums, blackberry pie and Black Forest cake with nuances of menthol, mocha, molten licorice and wild sage plus a waft of lavender. Full-bodied, the palate is laden with latent energy, offering slow-releasing glimpses at dark, seductive berry preserves layers and vibrant earthy accents, framed by firm, grain y tannins and seamless freshness, finishing long and mineral laced. 95-97 points

Chris Kissack

The Merlots were picked between September 12th and the 25th, while the Cabernets were picked on October 4th, 5th and the 10th. This barrel sample has a dark violet and cherry hue. It has a very fine and fresh nose, with dark grained cherry skins, with a toasted edge. It is so very elegant on the palate, with seams of gentle plum fruit, on a glossy substance, backed up by a tight core of tightly grained and velvety tannins. A fresh, polished and elegant style, with lovely grip and substance, and lots of energy. This is really lovely, tense and defined, sinewy even, but with a little textural quality, and delightfully fresh acidity. It is a wine that captures the structure and energy of the vintage, but in an elegant frame. Fresh, pure and certainly a great success, this has to be one of the better vintages of Beau-Séjour-Bécot that I can recall tasting. The élevage will be in a mix of new and older barrels, a 20-hectolitre foudre and several amphorae. 94-96 points

Antonio Galloni

The 2018 Beau-Séjour Bécot is fabulous. Dense, rich and explosive, the 2018 has it all. Soaring aromatics and a huge spine of tannin give the 2018 its regal contours. The 2018 was barreled down late, and it is still coming together, especially in its aromatics, but its potential is evident. A wine of tremendous character and personality Beau-Séjour Bécot dazzles in 2018. It is an utterly captivating Saint-Émilion from Juliette Bécot and Julien Barthe, along with their consulting winemaker Thomas Duclos. 94-97 points

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