Beausejour-Duffau's 7 hectares of vineyards are planted with Merlot (70%), Cabernet Franc (20%) and Cabernet Sauvignon (10%). The grapes are fermented in temperature-controlled, stainless steel and concrete vats and the wine is aged in barriques (50% new) for 18 months. It is bottled unfiltered.
Under the brilliant management of Nicolas Thienpont and Stephane Derenoncourt quality has soared. The estate consistently produces complex St-Emilion wines which are intense, powerful, full-bodied and redolent of black fruits, spices and minerals. It shows at its best with at least 6-7 years of bottle age.