This estate is located in the Haut-Médoc, about 35 km north of the city of Bordeaux. Following the wine route, one cannot miss the very distinctive château built in Louis XV style with its beautifully maintained gardens. Beychevelle owes its name to a French grand admiral who once owned the château.
Ships passing on the Gironde were, as a salute to the admiral, given the command "Baisse voile," meaning "lower the sails." Thus, the name Beychevelle arose for the château, which was initially called Château du Médoc. The soil here consists of typical gravel dunes, and being so close to the river ensures perfect drainage.
On 85 hectares of vineyard, the vines of Cabernet Sauvignon (60%), Merlot (28%), Cabernet Franc (8%), and Petit Verdot (4%) are neatly planted. The vinification is done in a traditional way in oak barrels, half of which are renewed annually.
The wine is notable for its remarkably beautiful, deep color and a concentrated yet not too overpowering bouquet. It has a long, velvety finish and a pleasant charm.
Château Beychevelle pairs perfectly with meat, poultry, and mildly gamey dishes. It also pairs excellently with a cheese platter.
Serve at around 18ºC.
Ships passing on the Gironde were, as a salute to the admiral, given the command "Baisse voile," meaning "lower the sails." Thus, the name Beychevelle arose for the château, which was initially called Château du Médoc. The soil here consists of typical gravel dunes, and being so close to the river ensures perfect drainage.
On 85 hectares of vineyard, the vines of Cabernet Sauvignon (60%), Merlot (28%), Cabernet Franc (8%), and Petit Verdot (4%) are neatly planted. The vinification is done in a traditional way in oak barrels, half of which are renewed annually.
The wine is notable for its remarkably beautiful, deep color and a concentrated yet not too overpowering bouquet. It has a long, velvety finish and a pleasant charm.
Château Beychevelle pairs perfectly with meat, poultry, and mildly gamey dishes. It also pairs excellently with a cheese platter.
Serve at around 18ºC.