Château Haut-Beauséjour Château Haut-Beauséjour

Saint-Estéphe, France

Vintage:2014 (Current)

2015 (Pending)

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Château Haut-Beauséjour  Château Haut-Beauséjour  2014

Reviews

Wine Spectator

91 Points

March 2017, James Molesworth

“A ripe style, with enticing raspberry and black currant confiture notes studded with singed spice and black tea details. A good tobacco underpinning keeps this honest, though the relatively fleshy edge will give this more immediate appeal. Best from 2018 through 2024.”

JamesSuckling.com

90 Points

February 13, 2017, James Suckling

“Quite a sweet and supple wine for this appellation with fairly subdued, even juicy tannins, which do (suddenly) appear and give the finish plenty of grip and some bite. Drink or hold.”

Vinous Media

91 Points

February 1, 2017, Antonio Galloni

“The 2014 Haut-Beauséjour is delicious and expressive... Fine-grained tannins add to an impression of restraint while giving the wine lovely persistence. Graphite, gravel, herb and dark fruit notes add nuance throughout.”

Overview

In 1992, Jean-Claude Rouzaud, then-Chairman of the Board of Champagne Louis Roederer, acquired and combined two Cru Bourgeois vineyards in the heart of the Médoc’s prestigious Saint-Estèphe appellation: Château Picard and Château Beauséjour. Together, these properties make up what is now called Château Haut-Beauséjour. The wines are powerful, voluptuous, rich and well-balanced.

Tasting Notes

Tobacco and cold cinders on the nose. Long, rich palate with notes of Morello cherry and blackcurrant.

Harvest Notes

The month of June saw ideal conditions for ripening although July and August were much more dreary. September, on the other hand, brought a glorious and endless Indian Summer. These weather conditions, much appreciated in Bordeaux, laid the foundations for this classic and highly promising vintage. The harvesting lasted five long weeks as each parcel was harvested at optimum ripeness.

This vintage gave powerful, generous and very expressive merlots, distinctive and elegant cabernet sauvignons and exceptionally complex cabernet francs and petit verdots.

Food Pairing

Pairs beautifully with hearty meat dishes, from beef stews to lamb, veal, or roast chicken with mushrooms. The suggested serving temperature is 60°F.

Technical Information

Varietals: 75% Cabernet Sauvignon, 22% Merlot, 3% Petit Verdot

Aging: Matured in oak casks from Central France for 12 months; 30% in new oak