Viniou Reviews
Château Haut de la Bécade, hailing from the esteemed Pauillac AOC in the Médoc region of Bordeaux, is a red wine crafted in the classic Bordelais style. Although this bottle is listed as non-vintage (non millésimé), it is likely made from a blend of local grape varieties typical to the region—primarily Cabernet Sauvignon, with supporting roles played by Merlot, Cabernet Franc, and perhaps a touch of Petit Verdot or Malbec. Pauillac wines are renowned for their structure, depth, and age-worthiness. The vinification methods at estates like Château Haut de la Bécade favour traditional techniques: careful maceration and extended ageing, often in French oak barrels, endow the wine with robust tannins and layered complexity, boasting notes of blackcurrant, cedar, graphite, and occasionally touches of cigar box and earthy undergrowth.
Pauillac is one of Bordeaux’s most prestigious appellations, situated on the left bank of the Gironde estuary. The climate here is temperate, benefitting from the cooling Atlantic influences that protect vines from extreme heat and mitigate disease pressure. The gravelly soils are particularly well suited to Cabernet Sauvignon, offering excellent drainage and encouraging deep root systems, which in turn contribute to the distinctive minerality and structure that define the wines of this area. Historically, Pauillac has produced wines of extraordinary reputation, including several classified growths, and its tradition of excellence extends to smaller properties like Château Haut de la Bécade.
Given its firm tannic backbone and substantial concentration, this Pauillac will shine best alongside richly flavoured dishes. Classic French pairings include entrecôte à la bordelaise (steak with red wine and bone marrow sauce), roast leg of lamb studded with garlic and rosemary, or duck breast with a red wine reduction. Regional cheeses such as Saint-Nectaire or Cantal also make for delightful accompaniments. For a British twist, slow-roast beef or game birds paired with seasonal root vegetables will echo the wine’s depth and savoury complexity.
For service, decanting for an hour before serving is recommended to allow the wine to open up and express its aromatic potential. Serve at 16-18°C for optimal enjoyment, which will harmonise the tannins and elevate the intricate bouquet and palate. This approach ensures the Pauillac’s classic character is fully appreciated.
