VINEYARD Situation : on the western plateau of Saint

VINEYARD
Situation : on the western plateau of Saint-Emilion, in the old
parish of Saint-Martin de Mazerat.
Surface area : 16,52 ha.
Whole estate : 18,50 ha.
Soil : chalk with fossilised starfish.
Grape varieties : 70% Merlot, 24% Cabernet franc, 6% Cabernet
sauvignon.
Planting density : 6,600 vines per hectare.
Average age of vines : 40 years.
Vineyard management : Grass grown between the rows (natural
or sown), Bordeaux-style pruning, leaving two basic branches
(Mr Cordeau), leaf removal carried out twice, green fruit removal
in two campaigns.
Harvest : by hand.
Yields : controlled to between 30 and 38 hl per hectare.
WINEMAKING
Fruit screening on three separate tables.
(2 before de-stemming, 1 after).
Vatting : in stainless steel, temperature controlled, vats and in new
barrels (600 litres).
Processing of fruit plot by plot.
The floating crust is regularly immersed in the must by hand
Vatting period : approximately 30 days (between 28° and 32° C)
The wine is run-off into barrels without using pumps.
AGEING
Malolactic fermentation in barrels.
80 to 100 % in new barrels, according to vintage.
16 to 18 months in a cellar at constant temperature of 16 °C.
Production : approximately 60.000 bottles.
Consultant œnologist : Laboratoire Rolland (Jean-Philippe Fort).
Second wine : Tournelle de Beau-Séjour Bécot.
Château Beau-Séjour Bécot
33330 Saint-Emilion T. +33 (0)5 57 74 46 87 F. +33 (0)5 57 24 66 88
www.beausejour-becot.com
Château
Saint-Emilion Grand Cru
VINEYARD
Surface area : 2 ha 52.09, including 1 ha 83.89 at the foot of a
west-facing slope, ancient sand, clay and iron dross subsoil and
0 ha 68.20 on the chalk plateau with fossilised starfish (BeauSéjour Bécot).
Grape varieties : 100 % merlot
Planting density : 6600 vines / ha
Average age of vines : 40 years.
Vineyard management : Bordeaux-style pruning, leaving two
basic branches (Mr Cordeau), leaf removal carried out twice,
green fruit removal in two campaigns.
Harvest : by hand.
Yields : 30 à 35 hl / ha.
WINEMAKING
Fruit screening on three separate tables.
(2 before de-stemming, 1 after).
Vatting : in stainless steel, temperature controlled, conical vats of 35 hl.
Processing of fruit plot by plot.
The floating crust is regularly immersed in the must by hand.
Malolactic fermentation in new barrels.
(100 % of the harvest)
Vatting period of approximately 30 days (between 28° and 32° C).
The wine is run-off into barrels without using pumps.
AGEING
Approximately 20 months in new barrels
Production : approximately 12 000 bottles
Consultant œnologist : Laboratoire Rolland (Jean-Philippe Fort)
Second wine : Mademoiselle La Gomerie
Château Beau-Séjour Bécot
33330 Saint-Emilion T. +33 (0)5 57 74 46 87 F. +33 (0)5 57 24 66 88
www.beausejour-becot.com
VINEYARD
Appellation : Côtes de Castillon
Situation : 300 metres to the west of Saint-Philippe D’Aiguilhe.
Surface area : 11,57 hectares
Soil : Chalky clay with fossilised starfish
Type : Saint-Emilion plateau type
Grape varieties : 75% Merlot, 25% Cabernet Franc
Planting density : 5200 vines / ha
New plantings : 6200 vines / ha
Average age of vines : 35 years
Vineyard management : Bordeaux-style pruning, leaving two
basic branches (Mr Cordeau), leaf removal carried out twice,
green fruit removal. Harvest by hand.
Yields : 25 to 35 hl / ha.
WINEMAKING
Fruit screening on three separate tables.
(2 before de-stemming, 1 after).
Vatting : in stainless steel, temperature-controlled, 72 hl vats.
(height < width for optimum maceration area)
Processing of fruit plot by plot.
The floating crust is regularly immersed in the must by hand.
Cold steeping of fruit for 5 days before fermentation (12 °)
Vatting period of approximately 30 days (between 28° and 32° C).
The wine is run-off into barrels without using pumps.
AGEING
Between 16 and 18 months
Late malolactic fermentation in Spring
70 % in new barrels, 30 % in one-year-old barrels
Production : approximately 49,000 bottles
Consultant œnologist : Jean-Philippe Fort
Second wine : Le secret de Joanin
Château Beau-Séjour Bécot
33330 Saint-Emilion T. +33 (0)5 57 74 46 87 F. +33 (0)5 57 24 66 88
www.beausejour-becot.com