In the vineyard
Classified as a Fourth Growth in 1855, this gravel-rich Saint-Julien vineyard boasts approximately 90 hectares under vine. A little over half of the vineyard is devoted to Cabernet Sauvignon and the current custodians hope to increase that proportion while reducing the ratio of Merlot.
The flesh and juice of the Merlot means that Beychevelle can often be more voluptuous than its Saint-Julien neighbours. Further modernisation means pesticides and insecticides are no longer used and in 2008, organic viticulture was adopted across one-third of the property.
In the winery
An ultra-modern winery welcomed its first grapes during the 2016 harvest. The investment is hoped to bring greater precision with small vats to ferment parcel by parcel: temperature and extraction methods are adjusted to the characteristics of each vat.
What's more Beychevelle is now harnessing gravity to move the wines on their journey from berry to bottle. Traditional barrel maturation takes place over 16-18 months with around 50% new oak used for the top wine.