96
VINUM: "Leuchtendes Rubinrot; tiefgründige, steinig kühle Nase, klar und rein die Frucht, florale Noten, Veilchenblüten, Lavendel; hochelegant am Gaumen, ungemein fokussiert, knackige Frucht, sensationelle Tanninqualität, der Wein hat Finesse, Frische und Spannung, hallt im Abgang lange nach, endet auf Blutorangen, Johannisbeeren und eine pfeffrige Würze. Ein sehr delikater Beauséjour."
95
FALSTAFF: "Dunkles Rubingranat, violette Reflexe, dezente Randaufhellung. Zarte Nuancen von roten Herzkirschen, ein Hauch von Preiselbeeren, florale Nuancen, angenehme Würze, mineralischer Touch. Saftig, rote Waldbeerfrucht, finessenreiche Säurestruktur, ein Hauch von Himbeeren und roten Kirschen, kühle, delikate Stilistik, feiner kalkiger Nachhall, verfügt über große Länge."
94-
96
THE WINE CELLAR INSIDER: "Flowers, cigar wrappers, spice box, cherries, and red plums pop in the aromatic profile. Vibrant, mineral-driven, marine-influenced, and floral, with a touch of citrus, it is easy to see all the complexities here. The wine is medium-bodied, sweet, vibrant, soft, and refined, allowing it to make its entrance gracefully. The finish, touched by its limestone terroir, is complemented by a refreshing splash of mint on the backend. The key to the wine's success clearly lies in the selection from the vineyard and in the cellars. The wine blends 72% Merlot with 28% Cabernet Franc, 13% ABV, 3.36 pH. Yields were quite low this year at only 28 hectoliters per hectare. This is the first vintage produced in their new cellars. The harvest took place September 23 - October 2 for the Merlot, and October 7 for Cabernet Franc. Drink from 2028- 2055."
90-
93
THE WINE ADVOCATE: "A blend of 72% Merlot and 28% Cabernet Franc, the 2024 Beauséjour (Duffau Lagarrosse) reveals aromas of rich blackberries, spices and plums, followed by a medium to full-bodied, ample and lively palate that's pure and bright, with attractive energy and transparency, concluding with a long, saline finish. Yields were a modest 28 hectoliters per hectare, harvested between 23 September and 7 October, and an unusually high percentage of press wine contributes additional mid-palate density."
