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Château Beychevelle is a Saint-Julien Classified Growth, combining elegance with character and finesse with balance. Its
Château Beychevelle, the "Versailles of the Médoc", could only be expected to produce excellent wine. This outstanding 90-hectare vineyard, planted on deep, Garonne-gravel soil, has a winegrowing tradition dating from the Middle Ages. More modern selection, winemaking, and ageing techniques also contribute towards the finished wine's perfection. Beychevelle’s history is a long and rich one. The château's character has been tempered by three centuries of history in the hands of several powerful families, influential in the economic, political, and cultural life of the Bordeaux area, and even
As far back as the Middle Ages, when the land belonged to the Counts de Foix-Candale, the wine of Beychevelle was shipped to England, Flanders and the Germanic countries from the port at the bottom of the gardens. The Bishop François de Foix-Candale built the château in 1565. His niece, wife of Jean-Louis de Nogaret de la Valette, first Duke d'Epernon, mignon of King Henri III, Grand-Amiral of France and Governor of the Province of Guyenne, inherited the château. De Nogaret de la Valette was such a powerful man that ships sailing by his estate had to lower their sails as a sign of respect. This is the origin of the name "Beychevelle", meaning « Baisse Voile » (lower the sails). The estate then came into the hands of Jean-Baptiste d'Abadie, Baron of Lamarque and Beychevelle and President of the Bordeaux Parliament. He replanted the vineyard after the terrible 1709 frost. His nephew, Etienne François de Brassier, also Baron of Lamarque and Beychevelle and Parliamentary Councillor, inherited the domain in 1717. He is responsible for building the port at Beychevelle.
In 1787, the château came into the possession of Delphine-Catherine de Brassier, Baroness of Budos and Beychevelle. She somehow managed to maintain the estate in good condition throughout the French Revolution.
8300 to 10000 plants/hectare
Short pruning, ploughing, no herbicide and pesticide
Yes, 30% of vineyard organic
Three sorting; manual in the vineyard and in the cellar, and then on an optical sorting line in the cellar.
Fermentation in gravity-loaded, parcel-driven thermo-regulated stainless steel tanks and 30-days maceration
In french oak barrels (50% new) for 18 months
Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot