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Wine Spectator

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CHATEAU BEYCHEVELLE, 2003

SAINT-JULIEN

“A 2008 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.

166,00 € T.T.C.
166,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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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