Michael Walker

9.7

This is the Couterier St Veran Cour de Bois…..an eminently quaffable white, a real thirst quencher - does that make it good? Pretty simple, sparkly, bright nose, not much structure or body, but tasty. None of that acidic finish I dislike — 7 months ago

Bart

9.2

This needed some time to open up with air. Subtle nose of oaked fruit: pear, apple, lemon, tropical notes, nutmeg. On the palette the same fruits jump forward balanced with a refreshing line of acidity and spices. Surprisingly fat Chardonnay. — 3 years ago

Scott@Mister A’s-San Diego

9.1

2016 vintage. Reticent nose. Medium-bodied. Smooth on the cheeks with soft tannins. Coming together nicely. — 5 years ago

Sipping Fine Wine

9.2

Estate named Beau-Séjour in 1787 by General Jacques de Carle, proprietor at the time. Michel Bécot bought estate from Dr Jean Fagouet in 1969 increasing vines from 10.5 hectares to 15, acquiring Trois Moulins plateau in 1979, kept the name Beau-Séjour Bécot. Blend of 87% Merlot, 9% Cab Sauv & 4% Cab Franc. Nice berry aromas, ripe cherry & fresh raspberry flavors with notes of sweet cacao & tobacco adding some toasty notes. Firm tannins, not overpowering, lingering ending with tangy sweet oak.Tasting Sample. — 6 years ago

Pierre Gourinchas

9.1

For Thanksgiving dinner. Went very well with the turkey! Complex and round. Reconciled me with the DL wines. — 8 years ago

Brent E

9.3

2016. Really great wine. A bit young and will be great in 5+ years. Earthy woodsy nose, medium body, some dark fruit with mineral. Decant for at least 1 hour. — 8 years ago

Petr Jonak

8.9

Světový duel vín Hustopeče, 25.11.2017 — 8 years ago

Ron Siegel

9.3

This was showing well with good weight, length & finish — 9 months ago

Robert Stackowiak

8.9

An average Merlot from the region. Leather and cherry. Not complex but fine with Italian food. May 2024. — 2 years ago

hiro

9.2

😀14年経っても熟成感無し — 5 years ago

Ted

9.4

Takes a while to open but once it does the earthy herbal cherry aromatics really start to show. Absolutely delicious — 5 years ago

with Jeni

Mark Stephany

9.1

2005 - a bit passed — 7 years ago

Bob McDonald

9.3

Fuller bodied than expected (but barely medium weight) after reading about the Lavaux site which is cooler and south facing. It is always the last Rousseau Wine to be picked. Notes of sour red cherry and forest floor - lovely earthy aromas. Appropriate intensity and weight for a Premier Cru over a Grand Cru which are becoming over priced. I have one left which I would like to compare with a Bass Phillip Premium from Gippsland from 2009 both tasted blind. The consensus should be interesting. — 8 years ago

Karl Reichenberger

10

Torn. Needed to pick up some wine from east bank but didn’t get it done this week. Do I not have wine with prime ribeye, or do I crack one of my favorites that I had hoped to keep for a bit longer... and, now I have one fewer. :) — 9 years ago

Alvaro Bustillos

9.6

David beckwith manich ophir — 10 months ago

Daniel veit

9.2

Really enjoying the generous, sensual, textured nature of this vintage and top producers really nailed it. — 2 years ago

Byron Hewett

9.4

Beautiful. Very clean. Earthy. Structured and long. — 4 years ago

Ashley Butler

9.7

Love. Black cherry, mushrooms, thyme. Earthy and so so delicious — 5 years ago

with Dean

Matthew Cohen

9.5

Lovely intense medium cherry lipstick nose. Palate is crunchy cherries. Delicious. Perfect balance. Amazing freshness. Stay tuned ... this will change as it opens.

As it opens the nose is dense perfume. Really concentrated. Almost like a gas transforming into a liquid in your nostrils.

Palate is amazing. Terrific texture. Crazy internal aromatics. Palate coating beyond belief.

90 minutes in this is spectacularly delicious.

This vaporizes chevillon so bad it’s not funny. Cant believe this is a village wine. Wow.

Tanins are still a bit chunky. My guess is that they need another 2-3 years to smooth out.

Bought from fass selections. — 7 years ago

Bruce Leboff

9.1

An elegant Burg - well balanced and smooth and well balanced on the palette. Perfect with a nice grilled Orata! — 8 years ago

with David