2013-CHÂTEAU-JOANIN-BÉCOT-Côtes-de-Castillon

CHÂTEAU JOANIN BÉCOT

2012 Côtes de Castillon

Grapes Merlot, Cab Franc
Colour Red
Origin France, Bordeaux
Sub-district Saint Emilion & Satellites
Village Côtes de Castillon
ABV 14%

Penetrating pure raspberry nose. Pure pleasure. Raspberry coulis juiciness. High-toned yet weighty, very precise, very delightful. Rating: 91 L&S (Apr 2013)


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The 2012 Joanin Bécot is dark, open and quite seductive. Black cherry, plum, spice and leather all meld together in a very pretty, gracious wine with soft contours to drink now and over the next handful of years. The 2012 is 75% Merlot and 25% Cabernet Franc. Jean-Philippe Fort is the consulting winemaker. This is a gorgeous wine that delivers superb quality as well as value. Drinking range: 2016 - 2024 Rating: 91 Antonio Galloni, www.vinous.com (Jan 2016)

The nose is firm with black cherry and some bramble but the palate is sweeter with nice rich flavours. The tannins although firm feel ripe not holding back the fruit that fills out the finish. 2016-24 Rating: 86-89 Derek Smedley MW, www.dereksmedleymw.co.uk (Dec 2013)

The Joanin Becot has a very cohesive nose with plenty of vibrant red berry fruit to enjoy – perfume, pure and feminine. The palate is medium-bodied with sinewy ripe tannins, well judged acidity and a lovely build towards a confident finish. Very fine. Rating: 89-91 Neal Martin, www.vinous.com (Jun 2013)

Château Joanin Bécot

A small (4.5 hectare) property when bought by the Bécot family of Beauséjour Bécot in 2001, this has been gradually expanded to 11.5ha. High up (300m) on the Castillon sector to the east of Saint Emilion, near Château d'Aiguilhe, in a sector called Joanon, whence the name, to which the Bécot family added theirs. It is on a soil like the Saint Emilion plateau, chalky clay and calcaire d'asteries, the limestone with fossilized stafish common to the area. It is run like a garden by Juliette Bécot, and the wine treated to the same care and attention as a cru classé. The vinification includes a cooling of the must with dry ice and a period of cold maceration lasting five days, followed by rather a Burgundian style fermentation with pigeage. The wine is aged for between 16 and 18 months in barrel, with 75% new wood. It has always shown well at primeur tastings with bright fruit and well-defined supple juiciness.

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