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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 19 notes) - hiding notes with no text | | | Tasted by WineGuyX on 9/17/2023 & rated 90 points: Loads of new oak, creosote and scorched earth on the nose. Round on the palate, the tannins here are of very good quality but only medium-low in quantity. Some black currant but mostly lots of oak, dark chocolate and earth derived flavors. Unremarkable, but correct. Drink now-2028. 90 (1517 views) | | | Tasted by dbkitc on 7/2/2023 & rated 90 points: (at Aqua - Duck, NC) What a lovely wine. Medium bodied and showing all the classic plum, cassis and tobacco elements you could want in a very well priced package. For fans of Bordeaux. Drinking well now and will probably peak over the next 5 or so years. I have a hard time imagining any recent vintage being better than 2016. The balance of elements even in the less famous names is simply magic. (90) (1800 views) | | | Tasted by j3oomerang on 6/28/2023 & rated 91 points: Cedar and oak on the nose and fruit shows on the palate. Good value @$37 (1661 views) | | | Tasted by castle.rob@gmail.com on 12/30/2022 & rated 89 points: Beautiful color. purple/ black with a hint of garnet.
Nose of plum, oak, and vanilla.
Jamy on the palate, fruit forward with blackberries, currant, and lemon Medium acidity and light tannins.
A bit lacking in structure.
Full-bodied wine with a long finish.
However, the finish is a bit sour. (2268 views) | | | Tasted by JonatP on 9/12/2022 & rated 91 points: Drinking very nicely now, especially with a bit of aeration. On the nose, notes of cedar, tobacco, vanilla, dark chocolate and black fruits. Well balanced in the mouth, the fruit shine through a background of light wood and soft tanins, backed-up by a nice acidity, which keeps the wine fresh at all times. This is helped by a moderate - I'd like to say normal - alcohol content (13.5%) that provides enough body to the wine without overpowering it. Overall, a classic St Estephe experience that keeps on giving as hours tick by. (2555 views) | | | Tasted by Jeff Leve on 8/23/2022 & rated 89 points: Medium-bodied, crisp, bright, and fresh, with a core of red currants, tobacco leaf, and cedar and a crunchy finish. Drink from 2022-2034. (3317 views) | | | Tasted by WineGuyX on 7/19/2022 & rated 91 points: Lots of charred wood and dark chocolate shavings in the nose as well as black currants and some earthiness. This is savory and moderately concentrated with plenty of minerality on the finish. Just moderately tannic, this can easily be drunk now with a decant. Drink now-2031 91 (908 views) | | | Tasted by thewineoceros on 4/16/2022 & rated 90 points: Check in On this over a teriyaki beef salad. Colour is starting to lighten noticeably since my last bottle just under a yr ago. Has a good nose of dark berries and red fruit. Palate is soft, juicy and with enough structure to keep it keen. This is in a good place right now and is worth dipping into if you can. Nothing wildly complex, but classy all the same. Tastes like St Estephe and is a real bargain for 2016. Also one of the more approachable wines I have had from that yr. enjoyable! (1682 views) | | | Tasted by thewineoceros on 8/30/2021 & rated 89 points: Took a few days to come around, but had a lot of fruit as expected plus plenty of stuffing. Needs more time to bring its best. Hints of the future after about 4 days in the fridge. Went very well with carbonara! (1920 views) | | | Tasted by Harley1199 on 6/13/2021: By the glass. Softness in the mouth and shyness on the nose with notes marked by a milky taste. On the palate there is delicacy and maturity along with flavor and length. Dry acidity but fully digestive. An old chap already tasted with the friendly Monsieur Casteja, despite it is clearly flat in its evolution.
Por copas. Suavidad en boca y timidez en nariz con notas marcadas por un gusto lácteo. Al paladar hay delicadeza y madurez junto con sabor y longitud. Secado de acidez pero plenamente digestivo. Un viejo conocido ya catado con el simpático Monsieur Casteja, que resulta plano en su evolución. (1546 views) | | | Tasted by Zweder on 1/19/2020 & rated 89 points: A firm amount of oak in the bouquet. On the palate juicy dark and red berries, oak, good acidity and sticky tannin. Full bodied and some ok bitterness in the finish. Around 2025+ (2020 views) | | | Tasted by schneesurfer on 5/9/2019 & rated 91 points: Fruit basket of raspberry, blackberry and sweet cherry. Obvious but not overdone cedar and vanilla. On the palate medium bodied with primary fruits, fine tannins and refreshing acidity. Very nice St.Estephe, well made CB with potential of 10+ years. 91-92 (1927 views) | | | Tasted by Harley1199 on 1/30/2019: Enofusión 2019; 1/28/2019-1/30/2019 (IFEMA - Madrid): Softie on the nose with hawthorn flower and notes of yoghurt with strawberries. Very drying on the palate, tannic when finish. Without any length or complexity. Uninteresting. To be enjoyed soon and with food.
Suave en nariz con flor de espino y notas de yoghurt de fresas. Muy secante al paladar, tánico en el final. Sin longitud ni complejidad. Poco interesante. Para disfrutar pronto y con comida. (2057 views) | | | Tasted by Jeff Leve on 4/29/2017 & rated 89 points: Fresh, black raspberries conspire to create a crowd-pleasing, forward-styled wine, assuredly great on release. (2677 views) |
| By James Suckling
JamesSuckling.com (1/20/2019)
(Château Beau-Site St.-Estèphe, Red, France) Subscribe to see review text. | By Jane Anson
Decanter, 2016 in bottle VALUE (10/7/2018)
(Château Beau Site, St-Estèphe, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (4/4/2017)
(Château Beau-Site St.-Estèphe, Red, France) Subscribe to see review text. | By Jane Anson
Decanter, Bordeaux En Primeur 2016 St-Estèphe (4/2/2017)
(Château Beau Site, St-Estèphe, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JamesSuckling.com and Decanter. (manage subscription channels) |
| Château Beau-Site Producer website - Read about Chateau Beau-SiteRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.St. Estèphe Read more about St. Estephe and its wines Whereas the first activity recorded in Saint-Estèphe goes back as far as the Middle Bronze Age, the first vines date from the Roman Occupation. But it was the Bordeaux merchants who by aging and selling Saint-Estèphe wines themselves were largely responsible for this appellation's fame. And in the nineteenth century, noted for its prosperity, the great estates of today were created. The movement continues today with the merging of small estates.
A land of great wines, Saint-Estèphe is situated almost in the centre of the Médoc, close to the Gironde Estuary. The appellation is equidistant from Bordeaux and the Pointe de Grave.
The beds of soil are characterized by their remarkable diversity, the result of their undulating relief and excellent drainage. Quartz and well-rounded pebbles mingled with light, sandy surface soil are found everywhere, giving the wines a distinctive finesse. And the subsoil is made up of the famous Saint-Estèphe limestone, which outcrops on the west of the commune.
Tasting
Thanks to ideal conditions of climate and geology, Saint-Estèphe wines are characterized by their sturdy qualities and robust constitution. Accordingly, they can be laid down for a very long time while yet preserving their youth and freshness. Distinguished by a subsoil which is more clayey than that in the other communal appellations which lie by the river, the wine here attains a distinctive individuality : a very rich tannic structure, a fine deep red colour and an exceptional backbone with aromas of great finesse.
Production conditions (Decree dated September 11, 1936):
In order to have the right to the Saint-Estèphe appellation of controlled origin, red wines must:
- come from the communes of Saint-Estèphe, "excluding any parcels in that area which are situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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