In 1992, Jean-Claude Rouzaud, oenologist and Board Chairman of Champagne Louis Roederer, acquired and combined two Cru Bourgeois vineyards in the heart of the Medoc’s prestigious Saint-Estèphe appellation: Château Picard and Château Beauséjour. Together, these properties make up what is now called Château Haut-Beauséjour.
The 20 hectare Saint-Estèphe vineyard of Château Haut-Beauséjour is dominated by Merlot. The vineyard is planted to 50% Merlot, 40% Cabernet Sauvignon, 5% Malbec and 5% Petit Verdot. The terroir is gravel and clay with some limestone.
The wine of Château Haut-Beauséjour is vinified in traditional, large wood vats and aged in about 35% new, French oak barrels for about 12 months. On average, close to 8,500 cases of Château Haut-Beauséjour are produced every year. Vatting: 22-30 days.
After an abnormally mild and rainy winter, prompting a consistent but predicted budding, summer arrived definitively on June 20th. This very dry summer compensated for a very wet spring. Saint Estephe’s chalky clay soils played an important role by retaining humidity thus allowing the vine to find water when in an otherwise none would have been available. The harvest began on September 20th and continued gently on until October 18th allowing for optimal ripening of each plot.
A bouquet of blackcurrant and cherry. A full bodied feel in the mouth completes the aromas, offering a complex and rich wine.
Pairs beautifully with hearty meat dishes, from beef stews to lamb, veal, or roast chicken with mushrooms.
Serve at 16º-18º C.
JamesSuckling.com
92 POINTS
February 4, 2019, James Suckling
“A generous, dramatic but forthrightly tannic St.-Estèphe that has enough cassis fruit, smoke and minty freshness to easily carry this structure and still come off energetic at the long, refreshing finish. Drink or hold.”
Decanter
90 POINTS
April 2, 2017, Jane Anson
“Another Pichon Comtesse estate up in St-Estèphe with a lovely ripe fruit expression. There are some tight, austere tannins right now, and the wine is a little less immediately exuberant than some, but give it a few years in bottle to flesh out. 62% Merlot, 36% Cabernet Sauvignon and 2% Petit Verdot.”
AOC Saint-Estèphe, Bordeaux
62% Merlot
36% Cabernet Sauvignon
2% Petit Verdot
Natural Cork
No
No
