The winter of 2013/2014 was characterized by its dampness and very gentle temperatures, with the lowest number of days of frost (under 10) in the last decade. As a result, bud break was about two weeks earlier than average. The “green tip” stage was observed around 2 April. However, a drop in temperatures in mid-April and then again in mid-May, resulted in the growth cycle losing its advance. Rain over the spring period was slightly above average, resulting in a significant threat of fungal diseases (mainly mildew and botrytis). Flowering began very slowly in late May. The Merlot vines were in full bloom around 9 June; fortunately, a rise in temperatures enabled an acceleration of the end of the flowering period. The summer of 2014 was characterized by regular rain, with frequent thunderstorms until the end of August. Temperatures remained generally moderate, except for a few days in the second half of July, which saw peaks of above 35°C. August was relatively cool, with temperatures 1 to 2 degrees below average.

Véraison began in mid-July and was spread over more than a month (the Merlot had fully changed color by 14/08). The real summer did not start until the last week of August, with a very welcome period of high pressure that continued until the harvests, enabling the grapes to reach perfect ripeness and offer the much hoped-for quality that the vintage had promised. No hint of water stress appeared until September and the foliage did not stop growing until relatively late. The superb late summer brought a significant rise in temperatures and an increased difference between day and night-time temperatures. The quality of the vintage greatly benefited from this magical period between late August and October.

To vinify the wine of Château Beau-Sejour Becot, the grapes are table sorted three times. A portion of the grapes are whole berry fermented. Vinification takes place in stainless steel tanks ranging in size from 80-100 hectoliters following a 4-day cold maceration. Microbullage is performed during fermentation. Malolactic fermentation takes place in barrel with the first four months spent on the post-malo lees. The wine of Château Beau-Sejour Becot is aged in 75% new French oak that comes from five different coopers. The wine is aged in barrel for between 18 to 20 months. Michel Rolland is the consultant. There is a wonderful delicacy to this Saint-Émilion red. Tannins are ripe, sweet, and polished with flavors that range from cocoa, licorice, and sweet spices. The freshness in this wine is evident in the lifted finish that is fairly long. A beautiful wine that will age well. Serve with veal, pork, beef, lamb, duck, game, chicken, roasted, braised, stewed, and grilled dishes.