Wine Library USD 41.99 750ml

Joanin Becot 2010

Winemaker's Notes:

"First bottle extremely TCA affected. Second bottle: Mid crimson. Real life to this. Not that concentrated and an early bird but good balance despite lack of intensity. Welcome freshness. Drink 2017 to 2025. (JR)" (01/14) 16 out of 20 points, Jancis Robinson's Purple Pages VINEYARD: "Appellation : Cotes de Castillon. Situation : 300 metres to the west of Saint-Philippe D'Aiguilhe. Surface area : 11,57 hectares. Soil : Chalky clay with fossilised starfish. Type : Saint-Emilion plateau type. Grape varieties : 75% Merlot, 25% Cabernet Franc. Planting density : 5200 vines / ha. New plantings : 6200 vines / ha. Average age of vines : 35 years. Vineyard management : Bordeaux-style pruning, leaving two basic branches (Cordeau), leaf removal carried out twice, green fruit removal. Harvest by hand. Yields : 25 to 35 hl / ha." WINEMAKING: "Fruit screening on three separate tables. (2 before de-stemming, 1 after). Vatting : in stainless steel, temperature-controlled, 72 hl vats. Processing of fruit plot by plot. The floating crust is regularly immersed in the must by hand. Cold steeping of fruit for 5 days before fermentation (12 degrees Celsius) Vatting period of approximately 30 days. (between 28 and 32 degrees C). The wine is run-off into barrels without using pumps." AGEING: "Between 16 and 18 months. Late malolactic fermentation in Spring 70 % in new barrels, 30 % in one-year-old barrels. Production : approximately 49,000 bottles. Consultant œnologist : Jean-Philippe Fort. Second wine : Le secret de Joanin." -Winery

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External Reviews for Joanin Becot

External Review
Source: JJ Buckley Fine Wines
03/09/2013

2010: A potential sleeper of the vintage, this 2010 offers up big, bold, exuberant flavors (red and black fruits, licorice, incense and toasty oak), good concentration, richness and freshness, abundant texture and plenty of depth and length. It may t... Robert Parkers Wine Advocate. A Bordeaux Blend wine from Bordeaux in France. 2010 Joanin Becot 1500ml


External Review
Source: JJ Buckley Fine Wines
03/01/2013

This is a step up, with noticeably dark, toasty fig, spice and blackberry compote notes that are still wrestling with one another. Yet theres plenty of flesh, with the acidity buried on the finish. -J.M. Wine Spectator. A Bordeaux Blend wine from Bordeaux in France. 2010 Joanin Becot 1500ml


External Review
Source: JJ Buckley Fine Wines
11/14/2013

Always one of the better wines from his surprisingly value-laden appellation the Joanin-Becots 2010 Cotes de Castillon (tipping the scales at 14.5% natural alcohol) has supple sweet black cherry and blackberry fruit with hints of licorice underbrush and subtle smoky oak. This round generous wine made from 32 hectoliters per hectare is a final blend of about three-fourths Merlot and the rest Cabernet Franc. It can be drunk now or cellared for up to 7-8 years. -Robert Parker Robert Parkers Wine Advocate.



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"First bottle extremely TCA affected. Second bottle: Mid crimson. Real life to this. Not that concentrated and an early bird but good balance despite lack of intensity. Welcome freshness. Drink 2017 to 2025. (JR)" (01/14) 16 out of 20 points, Jancis Robinson's Purple Pages VINEYARD: "Appellation : Cotes de Castillon. Situation : 300 metres to the west of Saint-Philippe D'Aiguilhe. Surface area : 11,57 hectares. Soil : Chalky clay with fossilised starfish. Type : Saint-Emilion plateau type. Grape varieties : 75% Merlot, 25% Cabernet Franc. Planting density : 5200 vines / ha. New plantings : 6200 vines / ha. Average age of vines : 35 years. Vineyard management : Bordeaux-style pruning, leaving two basic branches (Cordeau), leaf removal carried out twice, green fruit removal. Harvest by hand. Yields : 25 to 35 hl / ha." WINEMAKING: "Fruit screening on three separate tables. (2 before de-stemming, 1 after). Vatting : in stainless steel, temperature-controlled, 72 hl vats. Processing of fruit plot by plot. The floating crust is regularly immersed in the must by hand. Cold steeping of fruit for 5 days before fermentation (12 degrees Celsius) Vatting period of approximately 30 days. (between 28 and 32 degrees C). The wine is run-off into barrels without using pumps." AGEING: "Between 16 and 18 months. Late malolactic fermentation in Spring 70 % in new barrels, 30 % in one-year-old barrels. Production : approximately 49,000 bottles. Consultant œnologist : Jean-Philippe Fort. Second wine : Le secret de Joanin." -Winery

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