Saint-Émilion Grand Cru 

1982

81% Merlot
16% Cabernet Franc
3% Cabernet Sauvignon 

Région: Bordeaux 

ESTATE HISTORY

Château Beauséjour was once a vineyard cultivated by the monks of the Church of St-Martin during the Middle Ages. It was acquired by the Gerès family in the 17th century, the land then named Peycoucou. By marriage the estate came to the de Carle family, seigneurs of Figeac, and in 1787 General Jacques de Carle renamed the property to Beauséjour. When the historic estate in its entirety came to Pierre-Paulin Ducarpe, it was divided in 1869 between his two children. The son inherited the half which was sold in 1924 to Dr. Fagouet, altering the name to Château Beauséjour-Dr-Fagouet (present day Château Beau-Séjour Bécot) and his daughter who wed Doctor Duffau-Lagarrosse, received what became Château Beauséjour-Duffau-Lagarrosse.

The estate was set up as a non-trading company (société civile) in 1963, and remains owned by the Duffau-Lagarrosse family.

Nicolas Thienpont, director of winemaking at Château Pavie Macquin, is in overall charge of a 2009 effort to raise the estate's potential, assisted by consultant oenologists Michel Rolland and Stéphane Derenoncourt.  

TERROIR

Surface: 6.75-hectare
The vineyard of Beausejour Duffau-Lagarrosse can be divided into two different terroirs. A large portion of the vines are planted are on the peak of the St. Emilion plateau. The remaining vines are planted on the slopes. The terroir is a mix of clay with serious limestone deposits over a deep bed of limestone.

VITICULTURE 

The average age of the vines is close to 35 years of age. The vineyard is managed using sustainable farming techniques with the goal of natural, low yields. At Château Beausejour Duffau-Lagarrosse, the vineyard is managed using 100% organic techniques. But they choose not to be certified organic, allowing them to make a wider variety of choices. HVE certified.

WINEMAKING

The grapes are 100% destemmed before the whole, not crushed berries are moved by gravity where the grapes undergo a cold, pre-fermentation prior to whole berry fermentation. The vinification takes place in small, temperature-controlled, open-top vats that range in size from 49 hectoliters up to 83 hectoliters.

Malolactic fermentation at Beausejour Duffau-Lagarrosse takes place in barrel, with the first six months spent on its lees, which are not stirred.

Ageing: in 75% new French, oak barrels for about 18 months.

TASTING & FOOD PAIRINGS

Best served at 15.5 degrees Celsius, 60 degrees Fahrenheit.
Suggested pairings: Classic meat dishes, veal, pork, beef, lamb, duck, game, roasted chicken, braised and grilled dishes. Also great with Asian dishes, sautéed mushrooms and cheeses.  

*Please note the image is of a representative bottle. For pictures of the actual bottle please contact us.