品飲筆記：這支1998年的聖艾美濃成熟而優雅，酒色呈深寶石紅，香氣帶有黑櫻桃與深層李子、苦甜巧克力與石墨感，夾雜細緻的煙燻與受控的新橡木香。口感柔滑奶油感十足，中段飽滿且集中，礦物感為整體帶來清爽輪廓；單寧已趨圓潤但仍穩固，餘韻長且令人回味。
酒莊與產地：此酒來自位於聖艾美濃西部石灰岩台地的四十英畝園地，博科家族長期致力追求品質，酒莊被列為Saint-Emilion Premier Grand Cru Classé B。田地為黏土—石灰岩土壤，賦予酒款精緻的礦物與結構感。
釀造小記：全園手工採收並嚴格分選，採用園中分地（intra-plot）釀造、控制溫度的傳統酒精發酵，平均浸皮期約33天，採取溫和緩慢的浸出法並避免氧化。熟成16個月：約55%新桶、20%一酒桶、其餘以陶甕與20公升以上橡木大桶完成，讓橡木香與果味達到平衡。技術顧問：Thomas Duclos。
建議喝法：建議醒酒約45–60分鐘以釋放香氣並處理沉澱，搭配烤牛排、羊肉或野味燉煮類料理尤其合適。這款酒現在飲用非常討喜，仍具細緻發展空間。
Tasting note: A gracefully mature Saint-Emilion showing deep ruby hues and an enticing nose of black cherry, ripe plum, dark chocolate and graphite with a whisper of smoke and restrained new oak. On the palate it is creamy and supple yet concentrated — silky mid-palate texture gives way to persistent, mineral-tinged length. The tannins, once firmer, are now rounded but still provide structure, while acidity keeps the wine lively and balanced.
Producer & vineyard: From a forty-acre estate on the limestone plateau of Saint-Emilion, the Becot family has long focused on quality; the property is classified Saint-Emilion Premier Grand Cru Classé B. Soils of clay-limestone on the western plateau impart a subtle mineral backbone and fine structure.
Winemaking & ageing: Grapes are hand-harvested with careful sorting, vinified by intra-plot parcel to preserve nuance. Traditional alcoholic fermentation with controlled temperatures, gentle and slow extraction over an average 33-day vatting, with maceration protected from air. Ageing lasts 16 months — about 55% in new barrels, 20% in one-wine barrels and the remainder in amphorae and larger oak casks — giving measured oak support and textural depth. Consultant winemaker: Thomas Duclos.
Serve & enjoy: Best served with a 45–60 minute decant to open the aromatics and ease any sediment. Ideal with grilled or roasted red meats, hearty stews and aged cheeses. Drinking window has shown the wine to be drinking beautifully now while still offering several years of enjoyment.
博塞貝戈酒莊坐落在聖艾美濃的石灰岩台地，是家族傳承的產區酒莊。酒莊注重分地釀造與手工管理，釀造時保留風土細緻差異，成熟期採取新桶、舊桶與陶甕混合熟成，追求果香與質地的和諧，風格既經典又有現代感。
Chateau Beau-Sejour-Becot is a family-owned estate on Saint-Emilion's limestone plateau, producing classically styled wines with attention to parcel-driven vinification. The property, classified Premier Grand Cru Classé B, blends traditional methods with careful cellar work and has steadily refined its élevage program to balance new oak, amphora ageing and textural finesse.
