2018 | Chateau Belair-Monange | Saint-Emilion (Double Magnum)

Description

Red Wine: 2018 | Chateau Belair-Monange | Saint-Emilion (Double Magnum)

The limestone from the central plateau parcels offers freshness,minerality, and delicate, lingering aromatics, while the dense, blue clay of theslopes provides intensity, length, and a unique elegance to the wine.

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Producer: Chateau Belair-Monange

Ratings:JS | 99WA | 98

Vintage: 2018

Size: 3L

ABV: 15%

Varietal: Bordeaux Blend Red

Country/Region: France, Bordeaux

The limestone from the central plateau parcels offers freshness,minerality, and delicate, lingering aromatics, while the dense, blue clay of theslopes provides intensity, length, and a unique elegance to the wine.

Reviews:

• James Suckling: Very intense blackberries, black olives, blueberries and dried flowers. Stony minerality. Even some pine. Full-bodied with superb depth of fruit and ultra fine tannins that are intense and polished. The finish is so long and delivers so much flavor, from wet earth to blackberry again. Seamless palate.

• Wine Advocate: The rich, seductive, full-bodied palate is laden with black fruit preserves and exotic spice layers, framed by velvety tannins and seamless freshness, finishing long and fragrant.

Producer Information

Château Bélair-Monange is a Bordeaux winery and vineyard rated as a Grand Cru Classé B in the classification of Saint-Émilion estates. It makes red wine based on Merlot with a subsidiary component of Cabernet Franc. It was known as Château Bélair (Dubois-Challon) until the 2008 vintage. The vineyard is located just outside Saint-Émilion village. Since the 2012 merger with Châtea Magdeleine (see below) it covers 23.5 hectares.Vines are on average around 40 years old, with some planted in the 1930s and a few plants dating back as far as the 1900s. A large scale replanting programme is being spread out over the coming decades.wo computer controlled laser sorting tables have been used since 2009, making the winery one of the earlier users of this technology. Alcoholic and malolactic fermentation take place in thermoregulated concrete and stainless steel vats. The juice and skins then goes to vertical basket presses. Press wine is retained separately, and may be added at any time (or not) to the other (free-run) components before the final blending. The grand vin is aged in French oak barrels for 18 months before bottling, with 50 percent new wood.