90

Wine Spectator

1 1

CHATEAU BEYCHEVELLE, 2003

SAINT-JULIEN

All wines of CHATEAU BEYCHEVELLE - All wines of Bordeaux - All wines
“A 2003 playing on fruity (black fruits), liquorice, vanilla and grilled notes to form an expressive and elegant bouquet. This balance comes up on the palate.” - Le Guide Hachette des Vins

CHARACTERISTICS

CLASSIFICATION 4è Grand Cru classé in 1855
GRAPE VARIETIES 48% of cabernet sauvignon, 45% of merlot, 5% of cabernet franc
AROMAS Blackcurrant, black and red cherries, underbrush, redcurrant, blackberry, liquorice, woody
FOOD AND WINE PAIRING Beef prime rib with coarse salt
WINEMAKING Traditional method for winemaking in thermo-regulated steel vats.
Realisation of the malolactic fermentation.
Wine ageing is done in French oak barrels (53% of new barrels).
BOTTLE SIZE 75 CL

 

The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.

152,00 € T.T.C.
152,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

View full details
Vineyard Detail
AGRICULTURE Sustainable
GRAPE VARIETIES Cabernet sauvignon, merlot, cabernet franc, petit verdot
VINEYARD SURFACE AREA 90 hectares
ANNUAL PRODUCTION 250,000 bottles
HARVEST Manual
SOIL Gravelly soil

 

History and anecdotes
Château Beychevelle is a prestigious Cru Classé with a history dating back to the 16th century. Powerful families lived in, especially Jean-Louis Nogaret de la Valette, the First Duke of Epernon and Grand Admiral of France, who bought the estate under the reign of Henri II. According to the legend, ships that would pass ahead of his Château had to lower their sails as a sign of allegiance, that is why it was named Beychevelle: “lower sails”. Nowadays, Grands Millésimes de France (Castel and Suntory Group) own the estate.
CHATEAU BEYCHEVELLE

Caracteristics

CHARACTERISTICS

CLASSIFICATION 4è Grand Cru classé in 1855
GRAPE VARIETIES 48% of cabernet sauvignon, 45% of merlot, 5% of cabernet franc
AROMAS Blackcurrant, black and red cherries, underbrush, redcurrant, blackberry, liquorice, woody
FOOD AND WINE PAIRING Beef prime rib with coarse salt
WINEMAKING Traditional method for winemaking in thermo-regulated steel vats.
Realisation of the malolactic fermentation.
Wine ageing is done in French oak barrels (53% of new barrels).
BOTTLE SIZE 75 CL

 

CHATEAU BEYCHEVELLE

CHATEAU BEYCHEVELLE, 1928
CHATEAU BEYCHEVELLE, 1934
CHATEAU BEYCHEVELLE, 1945
CHATEAU BEYCHEVELLE, 1954
CHATEAU BEYCHEVELLE, 1956
CHATEAU BEYCHEVELLE, 1958
CHATEAU BEYCHEVELLE, 1959
CHATEAU BEYCHEVELLE, 1964
CHATEAU BEYCHEVELLE, 1965
CHATEAU BEYCHEVELLE, 1966
CHATEAU BEYCHEVELLE, 1967
CHATEAU BEYCHEVELLE, 1968
CHATEAU BEYCHEVELLE, 1969
CHATEAU BEYCHEVELLE, 1970
CHATEAU BEYCHEVELLE, 1971
CHATEAU BEYCHEVELLE, 1972
CHATEAU BEYCHEVELLE, 1974
CHATEAU BEYCHEVELLE, 1975
CHATEAU BEYCHEVELLE, 1976
CHATEAU BEYCHEVELLE, 1978
CHATEAU BEYCHEVELLE, 1979
CHATEAU BEYCHEVELLE, 1981
CHATEAU BEYCHEVELLE, 1982
CHATEAU BEYCHEVELLE, 1983
CHATEAU BEYCHEVELLE, 1984
CHATEAU BEYCHEVELLE, 1985
CHATEAU BEYCHEVELLE, 1986
CHATEAU BEYCHEVELLE, 1987
CHATEAU BEYCHEVELLE, 1988
CHATEAU BEYCHEVELLE, 1989
CHATEAU BEYCHEVELLE, 1990
CHATEAU BEYCHEVELLE, 1991
CHATEAU BEYCHEVELLE, 1992
CHATEAU BEYCHEVELLE, 1993
CHATEAU BEYCHEVELLE, 1994
CHATEAU BEYCHEVELLE, 1995
CHATEAU BEYCHEVELLE, 1996
CHATEAU BEYCHEVELLE, 1997
CHATEAU BEYCHEVELLE, 1998
CHATEAU BEYCHEVELLE, 1999
CHATEAU BEYCHEVELLE, 2000
CHATEAU BEYCHEVELLE, 2002
CHATEAU BEYCHEVELLE, 2004
CHATEAU BEYCHEVELLE, 2005
CHATEAU BEYCHEVELLE, 2007