With three properties to manage, Juliette Becot has hands full this time of year. Juliette is responsible for the 2010 Beau-Sejour Becot Harvest, La Gomerie Becot and Joanin Becot. Due to its terroir and that the wine is made from 100% merlot, La Gomerie is always the first of her St. Emilion properties to harvest.
According to Becot, they began picking at La Gomerie, Monday, October 4. Alcoholic fermentation began 4 days later. The lag time between the harvesting and start of the fermentation is due to practice of a prefermentation cold soak with carbonic ice for the fruit. This helps with the extraction of raw materials from the grapes, making for a darker, deeper and more aromatic Bordeaux wine. Juliette shared her thoughts on the wine at this point. “We are very happy with the juices. They are incredibly rich and dense. The average degree of alcohol for the merlot is close to 15%.”
When did you start working in the Beau-Sejour Becot vineyards? “Tuesday, October 5 we started with the merlot at Beau-Séjour Bécot. We were lucky with the weather. It was hot (25°C) and sunny.”
Do you use the same prefermentation process at Beau-Sejour Becot that you do at La Gomerie? “We finished the merlot, October 7, at the end of the day. Then we began the cold fermentation maceration.”
When did you start working on Joanin Becot ? “We start on Monday, October 11 with the merlot at Joanin. I’m very excited !!!! I will be there all the next week.”
Are you doing anything new in 2010 that you did not try when you were producing the 2009 vintage? “For the first time we are using  two 6 hl  barrels for each tank. We will have 16 barrels to make the alcoholic fermentation in. We are happy to try this for the 2010. We are confident concerning the results. It will be very good for the blend.”
What is the most difficult part of this for you? “To fill this barrels. It’s not easy because we are obliged to destem the grapes by hand.” This is very time consuming. Isn’t it? “We finish late each evening. I have the feeling to fill some small jar of jam!”
If you are going to make any Beau-Sejour Becot, St. Emilion wine jam this year, I hope you save some for me!
