2015 Beauséjour (Duffau), St-Emilion (Pre-Arrival)
I don’t know what to say here other than it’s better than any BDL I drank since 1989 including the 1990. There’s a transparency and beauty like a rainbow. Full body, extremely long and bright. Super fine tannins. Pure fruit.
A dark, brooding wine, the 2015 Beauséjour Héritiers Duffau-Lagarrosse may need twenty years to start drinking well. Today, the 2015 is imposing, with massive concentration and fabulous persistence, all supported by a vertical spine of tannin that is impossible to miss. Hints of graphite, smoke and licorice struggle to emerge from a huge wall of fruit and tannin. This is another wine that will require considerable patience. The 2015 is 90% Merlot and 10% Cabernet Franc, brought in between September 25 and October 12 and aged in 60% new oak. Tasted two times. (AG)
This wine is firmly structured, with dense tannins and concentrated black-fruit flavors. The acidity provides a lifting edge that enlivens the finish. (RV)
Offers lovely richness, with a very caressing feel to the layers of warm plum compote and boysenberry confiture. Underneath all the fruit is a very fine-edged chalky thread, yet the feeling overall is velvety and lush. A beauty. (Web-2016) (JM)
Rich and ripe with dark fruit notes. A hint of jamminess on the nose. Palate smooth and suave with a power of tannin behind. Sweet and ripe but has tension. Firm, dry finish. (JL)
Robert Parker's Wine Advocate
The 2015 Beausejour (Duffau Lagarrosse) is a blend of 90% Merlot picked between 25 September and 5 October, 10% Cabernet Franc picked on 5 and 12 October. It was cropped at 34 hl/ha. It has a very intense, quite opulent bouquet, just like the 2015 Pavie-Macquin from barrel, with fig-tinged red cherry fruit, hints of kirsch and glycerin. The palate likewise shows more refinement and class, the tannins fine and the acidity well judged. It has a fresh finish, though it just needs to muster a touch more tension and sense of energy right on the finish. Let's see what happens during its élevage, because it has the materials to turn into a very fine Saint Emilion. (NM)