Producer Article
Château Beau-Séjour Bécot
Last edited on 12/31/2021 by srh
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Producer website - Read more about Chateau Beau-Sejour Becot
U.S. Importer (addt'l info)
About the Winery Beau-Sejour-Becot
Situated on the St Martin de Mazerat plateau, immediately to the west of the
old town, Beau-Séjour Bécot lies in the very heart of the Saint-Emilion
appellation area. Since Gallo-Roman times, the site has been devoted to
wine growing. The monks of Saint-Martin de Mazerat in the Middle
Ages, followed by the Gères, lords of Camarsac fostered this know-how
in their turn. In 1722 one of their descendants, Jeanne de Gères, brought
the Domaine de Peycoucou – the peak where the cuckoo sings – into the
estate of the Carles de Figeac family on her marriage. In 1787 General
Jacques de Carles, who wished to leave to posterity the memory of the
pleasure he had enjoyed in living there, renamed the estate Beau-Séjour.
Through sales and legacies - General Jacques de Carles was without
successors - Beau-Séjour eventually came into the possession in 1924 of
Doctor Jean Fagouet, who enlarged the vineyard, increasing its surface
area to 10.5 hectares (26 acres). Michel Bécot, born into a wine growing
family who had lived in Saint-Emilion since 1760 and owner of the
neighbouring Château La Carte since 1929, purchased the estate in 1969.
In 1979, the Bécot family further enlarged the estate with the purchase
of 4.5 hectares (11 acres) on the Trois Moulins plateau. The estate,
which then became known as Château Beau-Séjour Bécot, is today a
substantial 16.6-hectare (41-acre) holding on a perfectly uniform terroir.
Michel Bécot retired in 1985, turning over the management of the
Château to his two sons Gérard and Dominique.
About the Wine
"The wine is a blend of 70% Merlot, 24% Cabernet Franc and 6% Cabernet Sauvignon - the grapes are fermented in temperature-controlled, stainless steel vats, and the wine is matured in oak barriques (50-70% new) for 18-20 months. The ubiquitous Michel Rolland is a consultant at Beau-Séjour Bécot and the wines, not surprisingly, are full-bodied, concentrated and rich with layers of seductive cassis-scented fruits and hints of smoky new oak."
U.S. Importer (addt'l info)
About the Winery Beau-Sejour-Becot
Situated on the St Martin de Mazerat plateau, immediately to the west of the
old town, Beau-Séjour Bécot lies in the very heart of the Saint-Emilion
appellation area. Since Gallo-Roman times, the site has been devoted to
wine growing. The monks of Saint-Martin de Mazerat in the Middle
Ages, followed by the Gères, lords of Camarsac fostered this know-how
in their turn. In 1722 one of their descendants, Jeanne de Gères, brought
the Domaine de Peycoucou – the peak where the cuckoo sings – into the
estate of the Carles de Figeac family on her marriage. In 1787 General
Jacques de Carles, who wished to leave to posterity the memory of the
pleasure he had enjoyed in living there, renamed the estate Beau-Séjour.
Through sales and legacies - General Jacques de Carles was without
successors - Beau-Séjour eventually came into the possession in 1924 of
Doctor Jean Fagouet, who enlarged the vineyard, increasing its surface
area to 10.5 hectares (26 acres). Michel Bécot, born into a wine growing
family who had lived in Saint-Emilion since 1760 and owner of the
neighbouring Château La Carte since 1929, purchased the estate in 1969.
In 1979, the Bécot family further enlarged the estate with the purchase
of 4.5 hectares (11 acres) on the Trois Moulins plateau. The estate,
which then became known as Château Beau-Séjour Bécot, is today a
substantial 16.6-hectare (41-acre) holding on a perfectly uniform terroir.
Michel Bécot retired in 1985, turning over the management of the
Château to his two sons Gérard and Dominique.
About the Wine
"The wine is a blend of 70% Merlot, 24% Cabernet Franc and 6% Cabernet Sauvignon - the grapes are fermented in temperature-controlled, stainless steel vats, and the wine is matured in oak barriques (50-70% new) for 18-20 months. The ubiquitous Michel Rolland is a consultant at Beau-Séjour Bécot and the wines, not surprisingly, are full-bodied, concentrated and rich with layers of seductive cassis-scented fruits and hints of smoky new oak."