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Beauséjour Duffau Lagarrosse 2016 600cl

1er Grand Cru Classé B | St. Emilion | Bordeaux | France
CHF 1’124.25
Critics scores
98 James Suckling
The aromas of mushrooms, tobacco, vine bark, stones and black fruit. It changes so quickly and then comes back. Full-bodied and remarkably balanced, concentrated and structured. Such precision and beauty. Try after 2024. <br/>
19 Rene Gabriel
Kunz Fassprobe 17: (90% Merlot, 10% Cabernet Franc, 47 hl/ha, 77% Grand Vin, Produktion ca. 22'000 Flaschen) Frisches, süsses, komplexes, fein cremiges Bouquet, Erdbeermark, frische Kräuter, Minze, Rahmcaramel, Vanille. Cremiger, dichtverwobener, eleganter, frischer, vielfältiger Gaumen mit kräftiger, süsser Aromatik, erotischer Struktur, viel feinem Tannin, kräftiger, süsser Frucht, sehr langer, voller, duftiger Abgang mit vielen Rückaromen.
19 Rene Gabriel
Kunz Fassprobe 17: (90% Merlot, 10% Cabernet Franc, 47 hl/ha, 77% Grand Vin, Produktion ca. 22'000 Flaschen) Frisches, süsses, komplexes, fein cremiges Bouquet, Erdbeermark, frische Kräuter, Minze, Rahmcaramel, Vanille. Cremiger, dichtverwobener, eleganter, frischer, vielfältiger Gaumen mit kräftiger, süsser Aromatik, erotischer Struktur, viel feinem Tannin, kräftiger, süsser Frucht, sehr langer, voller, duftiger Abgang mit vielen Rückaromen.
97 Robert Parker
Deep garnet-purple colored, the 2016 Beausejour (Duffau Lagarrosse) slips seductively out of the glass with perfumed scents of candied violets, chocolate-covered cherries, lavender and baked plums with nuances of redcurrants, forest floor, mossy bark and new leather. Medium to full-bodied, the palate has bags of grace and finesse with a super fine-grained frame and lovely freshness lifting the intense, perfumed fruits to a very long, mineral-tinged finished. Gorgeous.
97 Robert Parker
Deep garnet-purple colored, the 2016 Beausejour (Duffau Lagarrosse) slips seductively out of the glass with perfumed scents of candied violets, chocolate-covered cherries, lavender and baked plums with nuances of redcurrants, forest floor, mossy bark and new leather. Medium to full-bodied, the palate has bags of grace and finesse with a super fine-grained frame and lovely freshness lifting the intense, perfumed fruits to a very long, mineral-tinged finished. Gorgeous.
95 Wine Spectator
Dark and winey in feel, with lots of coiled-up macerated dark currant, fig paste and blackberry compote flavors laced with smoldering tobacco and alder notes, all backed by a chalky persistence through the finish. A touch austere now, but with serious length, so tuck this one away in the cellar. Best from 2023 through 2038. 1,833 cases made. — JM
95 Wine Spectator
Dark and winey in feel, with lots of coiled-up macerated dark currant, fig paste and blackberry compote flavors laced with smoldering tobacco and alder notes, all backed by a chalky persistence through the finish. A touch austere now, but with serious length, so tuck this one away in the cellar. Best from 2023 through 2038. 1,833 cases made. — JM
93 Vinous
The 2016 Beauséjour-Duffau Lagarrosse has quite a high-toned, precocious bouquet of blueberry, cassis and floral aromas. The palate is medium-bodied with a sweet entry, and quite modern in style, presenting a velvety-smooth sheen and quite grippy tannins. The finish is dense at the moment, and maybe a little charmless, although I suspect it will age with style because the class is here. Tasted blind at the annual Southwold tasting.
Producer
Château Beauséjour
The year of 1985 was a major turning point for this south Saint-Émilion estate, when Château Beauséjour elevated their level of quality becoming one of the more impressive producers amongst the Premier Grands Crus Classés. Following the property’s impressive turnaround, accomplished technical engineer, Pierre Bernault bought Château Beauséjour in 2004 – chasing his love of the wine world. With 12-hectares out of their overall 15 dedicated to Merlot and Cabernet Franc production, the Bernault family has continued to better their name as one of the greatest wine producers in Montagne Saint-Émilion. Consultants like, Stéphane Derenencourt, Michel Rolland and Nicolas Thienpont have only further influenced the château’s classical style, with notable medium to full body, opulence of black fruits and firm tannins that provides structure during cellaring time.