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Château Joanin Bécot

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Château Joanin Bécot

Juliettte BECOT

 

Chateau Joanin Becot was purchased by the Becot family in 2001 in February 2001. According to Juliette Becot, they chose this Bordeaux wine property because of the unique terroir. Joanin Becot is located at some some of the highest elevations along the Gironde. Yields are kept low at Chateau Joanin Becot with an average of 30 hectoliters per hectare, due to green harvesting and selection in the cellar. Harvesting is by hand. Using carbonic ice, they make a cold pre-fermentation maceration for 4 days before alcoholic fermentation starts. During this time the juice is pumped over twice a day to extract color and tannins. To break the cap, they perform manual cap-punchings and delestages. The wine of Chateau Joanin Becot is vinified in temperature controlled, stainless vats. Malolactic fermentation takes place in barrel. When the alcoholic fermentation is finished, the wine is runoff by gravity into 65% new, French oak barrels for an average of 15 months. The wine making is consulted by Michel Rolland. This is obviously a very labor intensive project for any winery and more labor intensive than many other wines in Cotes de Castillon. But the quality of the wine found in Joanin Becot is where those efforts pay off.
Juliette Becot, the owner and wine maker of Joanin Becot says, her philosophy is to consider her Cotes de Castillon vineyard like a beautiful garden which takes work during the summer.  She treats her grapes carefully, just like refined roses.

www.beausejour-becot.com

For more information about Château Joanin Bécot please read The Wine Cellar Insider.