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The echinolampas, a fossilised sea urchin present in the limestone soil of Couquèques since the Quaternary period, has become the visual identity of Château Beauvillage.
Here, perfectly ripe fruit is transformed into a unique wine, vintage after vintage…
Every one of our vintages has its own distinctive character that comes from harvesting perfectly ripe grapes and adapting the fermentation to the personality of each vat.
The key to this long process is ageing, which requires our full attention. Twelve months later, the vintage finally reveals its unique character.
The smoothness and roundness of Château Beauvillage goes beautifully with a melt-in-the-mouth starter, such as panfried foie gras. Barrel ageing, meanwhile, lends the wines toasty oak aromas, perfectly suited to barbecued or grilled rib of beef, while the wine’s powerful tannins are ideal with mature soft cheeses, followed by a very dark chocolate dessert.
In Bordeaux, the heat resulted in early flowering. Also, this led to an early harvest after a very hot summer. As a starting point, there is great maturity in the grapes, and one can expect a more opulent vintage than in the last few years.
The summer this year has been the warmest since 1959, yet the rain has fallen at the right times during the growing season. The harvest took place two weeks before the norm and will yield grapes with high potential alcohol and the lowest acidity since the 2003 vintage. As they say in Bordeaux: "It has been a good and extreme growing season which hopefully also produces great wines".