Château Haut-Beauséjour Château Haut-Beauséjour

Saint-Estéphe, France

Vintage:2016 (Current)

2014 (Past) | 2015 (Current) |

Tech Sheet Download Sales Materials >

Château Haut-Beauséjour  Château Haut-Beauséjour  2016

Reviews

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.”

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

A bouquet of blackcurrant and cherry. A full bodied feel in the mouth completes the aromas, offering a complex and rich wine.

Harvest Notes

After an anormally 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.

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: 62% Merlot, 36% Cabernet Sauvignon, 2% Petit Verdot

Harvest Start Date: September 20, 2016

Harvest End Date: October 18, 2016

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