Roc de Bécot Puisseguin-Saint-Emilion – sustainable

In 1974, Jean-Marie Lenier took over the family property Roc de Bernon in the Puisseguin Saint-Emilion appellation. The wine was then vinified and bottled by the Puisseguin cooperative cellar. To better control production, Jean-Marie built a cellar and a modern vat room and took charge of vinification, bottling, and marketing of his own label.

In 2015, Caroline and Pierre Bécot, fourth-generation winemakers of the family, acquired the exceptional terroir on the plateau of Puisseguin. Today the property is called Bernon Becot. The duo’s passion for wine was passed on to them from an early age by their grandfather Michel and father Dominique. Caroline and Pierre have challenged themselves to elevate this little-known appellation to the rank of an exceptional terroir.

Château Bernon Bécot covers 24 acres of the highest clay-limestone plateau in the appellation. This limestone dominance imbues wines with characteristics typical of Saint-Emilion. Merlot is the majority variety (95%), with Cabernet Sauvignon as the remaining vines. Viticultural techniques respect natural processes.

At harvest, grapes are sorted twice to eliminate over-ripe or under-ripe fruit. Alcoholic fermentation and maceration take place in stainless steel vats. Malolactic fermentation is in both barrels (20%) and stainless steel tanks (80%).

Aging is primarily in quality second-third use oak barrels. Blending and bottling are done onsite.

Look for perky black and red firm fruits, and clear juicy freshness running through the palate.