Chateau Beauregard 2020
- Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
The balance and finesse of a Pomerol red wine
Located within the Pomerol appellation, Chateau Beauregard boasts origins dating back to the 12th century and to the Knights Hospitaller, to whom we owe the famous Templar Cross (which became the emblem of the property) and who also cultivated at that time the lands of a Manor they owned. The first vineyards were planted at Chateau Beauregard in the 18th century, and a line of successive owners has since developed its quality over the vintages, until it was recognized as one of the best wines of Pomerol. The property is writing a new page in its history following its acquisition in 2014 by the Moulin and Cathiard families whose ambition has been to bring to new heights the wines of this estate through major renovation work on the winemaking infrastructure.
Chateau Beauregard watches over a 17.5 hectare vineyard certified for Organic Agriculture. Aged 30 years on average, the vines are planted in a clayey-gravelly soil on the south-eastern edge of the famous Pomerol plateau.
The winter was mild and rainy, as was the spring, whose conditions favored a very early bud break at the end of March. A few episodes of cool weather, combined with heavy rainfall, lead to strong mildew pressure. Just as early, the flowering started on May 11 and was homogeneous. While the month of June was relatively cool, the conditions from July were hot and dry, until stormy days in mid-August saved the vineyard. These significant climatic contrasts have led to significant water stress, particularly for the young vines. The high temperatures in September accelerated the beginning of the harvest.
Vinification and aging
The grapes were manually sorted before destemming, followed by optical sorting. The grapes were placed in cold rooms to lower the temperature to 6 ° C. Plot vinification with gravity vatting in 22 thermoregulated conical concrete vats. Alcoholic fermentation between 26 and 30 degrees followed by a vatting of 3 to 4 weeks. Malolactic fermentation was carried out in new barrels for the best vats. Aging lasted 18 months (45% new barrels). A selection of juices was aged in amphorae.