Château Haut-Beauséjour Château Haut-Beauséjour
February 3, 2018, James Suckling
“Quite a savory and light wine for St.-Estephe, this is rather easy to enjoy now. Don’t worry though — there are some of the typical dry tannins for this appellation on the finish. Drink or hold.”
February 2018, Antonio Galloni
“The 2015 Haut-Beauséjour has turned out beautifully. Wild and powerful in the glass, the 2015 exudes energy in all of its dimensions. There is a wildness to the 2015 that is compelling. Specifically, the Haut-Beauséjour has a level of aromatic nuance and detail that distinguishes it from so many wines of the vintage. Tobacco, earthiness, smoke, gravel and incense add character to this mid-weight yet potent wine. There is more than enough complexity to reward a decade plus of very fine drinking. The blend is 55% Cabernet Sauvignon and 45% Merlot.”
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.
Attractive nose offering notes of strawberry and raspberry. Long palate with precise tannins and lingering notes of liquorice and black fruits on the finish.
Despite all of the surprises, fears and doubts, 2015 turned out to be a remarkable vintage. The growing cycle took place in perfect conditions up until some extremely dry weather in July, leading to worries over low yields. The rain and associated fungal diseases that are usually feared turned out to work for the winemaking team from mid-July to mid-September, enabling the vine to reach optimum ripeness levels.
The wines are distinctive and exceptionally precise yet also dense and restrained. Some may draw similarities to the extremely dense yet ethereal Bordeaux wines of the 1980s, with an excellent aging potential yet able to be enjoyed in their youth.
Pairs beautifully with hearty meat dishes, from beef stews to lamb, veal, or roast chicken with mushrooms. The suggested serving temperature is 60°F.
Varietals: 55% Cabernet Sauvignon, 45% Merlot
Aging: Matured in oak casks from Central France for 12 months; 30% in new oak