A dark, brooding wine, the 2015 Beauséjour Héritiers Duffau-Lagarrosse may need twenty years to start drinking well. Today, the 2015 is imposing, with massive concentration and fabulous persistence, all supported by a vertical spine of tannin that is impossible to miss. Hints of graphite, smoke and licorice struggle to emerge from a huge wall of fruit and tannin. This is another wine that will require considerable patience. The 2015 is 90% Merlot and 10% Cabernet Franc, brought in between September 25 and October 12 and aged in 60% new oak. Tasted two times.Score : 95-98/100
Antonio Galloni, Vinous
I tasted this at Château Pavie-Macquin with Nicolas Thienpont and David Suire, who have been running the show at Beauséjour since 2009. The blend is 90% Merlot with 10% Cabernet Franc. The Merlot was picked on September 25th, after the rains, and on October 1st, 2nd and 5th, before the October rain arrived. The Cabernet Franc was picked October 5th and 12th. The yield was 34 hl/ha, with 79% of the crop directed into the grand vin. A very dark and perfumed wine, fresh, with plush black cherry fruit, rich but very pure and defined. The palate shows a similarly pure but intense and polished substance, with a little honeyed beeswax from the oak, intertwined with the plush black cherry fruit matching the nose, and a desiccated blackcurrant sweetness. I also get a little of the curranty, gritty concentration of the vintage I have found in many of the wines here. Pure, but also showing beautiful texture, with a notable vanilla flower and white peach freshness. The tannins feel very elegant, ripe but integrated, the structure not overdone, the wine carrying a real grip and energy to it, but it only really shows at the finish despite the charming fruit character. Surely the best Beauséjour I have tasted in recent years.Score : 17-18/20
Chris Kissack, The Wine doctor
Each year, Château Beauséjour hDL takes into consideration the quality of the harvest and adapts its vinification accordingly. A subtle balance between the frequency and intensity of the "pumping-over" process must respect the wine's maceration, which varies in duration, in order to extract the best tannins.
For over thirty years, the Michel Rolland Laboratory has accompanied Château Beauséjour hDL during the vinification of each vintage. The wine is afterwards refined for 16 to 18 months in oak "shook" barrels, then aged in bottles at a constant temperature in limestone quarries.
A portion of the vineyard is rooted in argilo-calcareous soil with an asteriated subsoil, while the remaining vines are rooted in the limestone that, here and there, rises to the surface at the top of the hill.
Today, the vineyard's varietals are made up of 81% Merlot, which particularly appreciates the coolness and humidity of the clayey soil and contributes fruitiness and fullness to the château's wines, and 19% Cabernet (16% Cabernet Franc and 3% Cabernet Sauvignon), which provides powerful aroma and structure. On average, the vines are between 35 and 40 years old.
The 2015 Beausejour (Duffau Lagarrosse) is a blend of 90% Merlot picked between 25 September and 5 October, 10% Cabernet Franc picked on 5 and 12 October. It was cropped at 34 hl/ha. It has a very intense, quite opulent bouquet, just like the 2015 Pavie-Macquin from barrel, with fig-tinged red cherry fruit, hints of kirsch and glycerin. The palate likewise shows more refinement and class, the tannins fine and the acidity well judged. It has a fresh finish, though it just needs to muster a touch more tension and sense of energy right on the finish. Let's see what happens during its élevage, because it has the materials to turn into a very fine Saint Emilion.