Domaine Beauséjour: Tasting and Drinking
In its salad days the vineyard of Domaine Beauséjour produced over 100,000 bottles per annum, but during the decline at the end of Gérard Chauveau’s reign, productivity dropped like a stone, and that figure fell to just 9,000 bottles.
Old vintages of Domaine Beauséjour have their fans, although I think you have to go back a couple of decades before the sale in order to tap into the ‘good times’ here. Certainly my experiences with the wines of this estate during the early years of the 21st century, admittedly limited, were universally underwhelming.
The scene is set for a revitalisation, though; the terroir is promising and now more clearly understood than ever before; the vineyards have moved to organic viticulture; the team has been refreshed (but with a sensitive transition, key members of the old team including David Chauveau himself staying on for a few years to help), the cellars have been expanded and re-equipped. All the pieces are in place; we just need to see what the outcome will be.
I have high hopes for Domaine Beauséjour, but I also remain grounded. I have tasted with some of the Loire Valley’s most talented vignerons and seen how, over decades, their skill grows, and the quality of their wines evolves. It takes time to pull the best from a vineyard – ten years, maybe twenty years, perhaps longer. How long it will take at Domaine Beauséjour is anybody’s guess, but I know I will be here, ready and willing to taste the wines of the new Domaine Beauséjour, and to follow this journey first-hand.
Below, I present what tasting notes I have, which at the moment largely concern tasting unfinished wines, pre-bottling samples and unblended components. As soon as I have tasted some finished wines, I shall of course add my notes below. (12/12/23, updated 28/8/26)
