Chateau Beausejour 2014, Fronsac – Bronze Medal

5.00 out of 5 based on 1 customer rating
(1 customer review)


Supple, sensuous, fuller bodied Fronsac Claret from the Right Bank with excellent balance. Aromatic and generous. Rich flavours of blackberry, ripe raspberry, damson and dark cherry melting into sweeter tones of liquorice and red currant jelly with a hint of vanilla. Notes of spice, smoke and oak. Soft, mellow tannins and a long, lasting finish.

85% Merlot, 10% Cabernet Sauvignon, 5% Cabernet Franc, 13% abv. 75cl


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Fronsac vinesChateau Beausejour lies in the Fronsac AOC near the small village of Saillans which meanders across the rolling countryside peppered with solidly built old stone houses and farmsteads. Beausejour’s vineyards sit at the top of one of a string of hills that extend out into north eastern Fronsac, overlooking the river Dordogne. It has been owned by the Melet family since 1870 and has been in the hands of Veronique Guilhamon, who represents the fifth generation of this wine making family, since 2013. The family also own Chateau Bel Air in the neighbouring AOC of Pomerol and are well known for their expertise in producing good quality Merlot based Clarets.

In 2011 the family took the big step of taking on Bordeaux’s star oenologist, Stephane Derenoncourt, as their consultant wine maker and subsequently their wines have won many awards. Newly awarded the Concours de Bordeaux Gold Medal; Chateau Beausejour 2014 is a super Claret, typical of the full bodied, powerful and complex wines of Fronsac and well deserves discovering.

fronsac glass of wineLong famous for its wines in the past, Fronsac’s rich and darkly coloured wines are starting to command global attention once more. Merlot flourishes here and Fronsac wines are more bold than those produced in Saint Emilion and Pomerol and have a rich, layered structure.

Beausejour is a formidable match for beef and lamb; and will compliment stronger flavoured meats such as pheasant, pigeon, duck, wild boar and venison, whilst being equally good with casseroles and stews. A rump steak would be perfect with it and Beausejour will also enhance the meatier pasta dishes. Being heavier than most Clarets it is great with richly flavoured sauces; garlicky pates and terrines, nutty or fruit infused cheese and hearty vegetarian fare (especially nut cutlets and dishes based on aubergines, peppers and cheese).

Learn more about Fronsac at Nick’s Blog: Finding Fantastic Fronsac

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1 review for Chateau Beausejour 2014, Fronsac – Bronze Medal

  1. 5 out of 5

    Wow, just as the description describes, fuller bodied, rich with fruity flavours, the oak is very subtle and a lovely lasting finish. It went extremely well with my Saturday night steak. One to note for the future.

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