Château Beauséjour-Duffau-Lagarrosse

Château Beauséjour-Duffau-Lagarrosse

St-Emilion 1er Grand Cru Classé 2018

Bordeaux, France

Regular price£575.00
Case Format
Duty Status
Style: Red Drink from: 2025
ABV: 14.5% Drink to: 2040
Packaging: OWC Stock arriving: In Stock
Critic scores
97 RP, 92 NM, 97 AG, 99 JS, 97 JD
Critic reviews
"Deep garnet-purple colored, the 2018 Beausejour Heritiers Duffau-Lagarrosse comes prancing out of the glass with the most gorgeous perfume of plum preserves, kirsch, redcurrant jelly and red roses, followed by suggestions of molten licorice, raspberry leaves, oolong tea and iron ore, with a waft of forest floor. The medium to full-bodied palate is laden with black and red berry preserves layers, framed by fantastically plush tannins and a seamless backbone, finishing long and earthy. A wine of impeccable poise and polish, it is delicious now, but allow it 3-4 years in bottle to really fan its feathers and drink it over the next 20 years or more."
Lisa Perrotti-Brown, March 2022

"The 2018 Beauséjour Duffau-Lagarrosse showed what I felt was a soupçon of overripeness on the nose when I tasted it from barrel. Now in bottle, there is still a scintilla of that trait in the plush, high-toned black cherry and crème de cassis scents, very opulent but at least pure. The palate is medium-bodied with ripe, saturated tannins that lend a fleshy, succulent mouthfeel. It is less viscous than I anticipated, though I still feel it needs more complexity toward the finish. As I remarked a few months ago, between Nicolas Thienpont’s Pavie-Macquin and this, I find the former is imbued with more tension and terroir expression, although I still enjoy this Saint-Émilion and appreciate the black pepper note that lingers on the aftertaste."
Neal Martin, January 2021

"The 2018 Beauséjour Héritiers Duffau-Lagarrosse is a huge wine that is going to need a number of years to come into its own. A wine of unreal concentration and pure power, the 2018 takes over all the senses with its commanding presence. Black cherry, chocolate, licorice, gravel, cured meat and cloves all scream out of the glass. This wild, untamed Saint-Émilion needs cellaring. I imagine it will still be a spectacular wine many decades from now. As was the case from barrel, the typically imposing tannins are nearly buried by the sheer concentration of the fruit."
Antonio Galloni, March 2021

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Antonio Galloni,
Allan Meadows,
Gus McLean,
Jane Anson,
Jeb Dunnuck,
Jancis Robinson,
James Suckling,
Lisa Perrotti-Brown,
Neal Martin,
Tim Atkin,

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