Chateau Beychevelle 2019

Château Beychevelle Quatrième Cru Classé, Saint Julien, Bordeaux, 2019

Grape blend: 46% Cabernet Sauvignon, 49% Merlot, 3% Petit Verdot, 2% Cabernet Franc, average vine age of 30 years, manual harvest, yield 50hl/ha, aged in oak for 18 months (60% new wood)

A large estate of 250ha with around 90ha planted to vines situated right next to the Gironde estuary. The proximity of the Gironde, which can be seen from the front steps of the Château, has a protective, regulating effect on the climate that is vital for the production of exceptional wines. The best vineyards are planted on two main Garonne gravel outcrops. Today, Château Beychevelle belongs to Grands Millésimes de France, which is part of the Castel and Suntory group.

Ever since it was first produced, and down through the various vintages, Château Beychevelle has reflected the elegance and finesse of Saint Julien's finest terroirs. Graceful and complex, with a tremendous aromatic richness, Château Beychevelle is made from the best plots in the vineyard and undergoes a rigorous selection process. It reveals its character after about ten years, and can be kept for several decades, depending on the vintage.

Critics' Tasting Notes:

"Dark garnet in color, the wine pops with its nose that already shows tobacco leaf, forest floor, cedar, earth, savory herbs, spice and currants. Medium-bodied, fresh and vibrant, with soft, elegant, polished tannins along with ample blackberries and red currants on the mid-palate and in the finesse styled finish"

95/100 points, Jeff Leve, THE WINE CELLAR INSIDER, March 2022

"Aromas of raspberries, currants, pencil shavings and sweet spices introduce the 2019 Beychevelle, a medium to full-bodied, supple and enveloping wine that's fleshy and seamless, with a generous core of fruit, ripe tannins and succulent acids, concluding with an expansive finish. This is an open-knit, demonstrative Saint-Julien that will offer a broad drinking window."

94/100 points, William Kelley, WINE ADVOCATE, April 2022

Pair with a ribeye steak, roast lamb or cheddar cheese.