2008 Château Haut-Beauséjour

Community Tasting Notes (3) Avg Score: 87.4 points

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  2/14/2019 - Jeff Leve wrote: 85 Points

  Mature, developed, pleasant, spicy, earthy, red berry oriented wine that's easy to drink. If you have a bottle or two, it is time to drink up.

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  7/17/2013 - EirikM wrote: 84 Points

  Youthful, but I doubt that it has the build to develop much further. Shows cherries, morello, blackcurrant, redcurrant, vanilla and some tobacco. Fruitforward yes, but with a medium minus body there`s a lack of structure here that is somewhat underwhelming. The wine is lightweight, but not particularly elegant.

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  12/29/2011 - Alain Harvey wrote: 89 Points

  A deep garnet with glossy highlights. Nose is slightly peppery with scents of soft fruit, such as juicy plums, blackcurrant and raspberry backed up with hints of black tea and herbs. The wine is well structured in the mouth. Merlot is predominant and marked by an honest attack that is well rounded and full. A supple wine, with a soft tannic structure, well balanced and not overpowered by wood. Very well balanced and elegant with with a liquorice note on an extensive lingering finish.
  
  Additional Personal Notes
  
  Chateau Haut-Beausejour was created in 1992 when Jean-Claude Rouzaud, oenologist at Louis Roederer, acquired and combined Chateau Picard and Chateau Beausejour vineyards. Now that he was controlling two Cru Bourgeois vineyards in the heart of the Medoc's prestigious Saint-Estephe appellation: Chateau Picard and Château Beauséjour. Together, these properties make up what is now called "Château Haut-Beauséjour." In keeping with his passion for quality, Mr. Rouzaud made improvements throughout the vineyards and the winery, furnished the winery with state-of-the-art equipment and surrounded himself with an accomplished team until he was satisfied that they were producing wines to meet his high standards. Each year he maintains his hands-on role in the estate by blending the wines himself to ensure excellence.
  
  Grape Varieties: 50% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc, 5% Petit Verdot
  
  Ageing: Maturation in French oak casks for 12 months (30% new)
  
  Suggested Food Pairing: Beef fillet, duck legs confit.

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