Chateau Belair Monange Saint Emilion 2008

$199.99
Save $20.00 (10%)
$179.99

SKU 01942

750ml

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Formerly known as Chateau Belair, the Belair Monange estate has made world class wines for hundreds of years. In fact, their history can be traced back as far as the 14th century, and the late Bernard Ginestet even called Belair, 'the Lafite Rothschild among the hillsides of St.-Emilion.' Chateau Belair-Monange is the immediate neighbor of Chateau Ausone, located on the southernmost slope of Saint-Emilion know as the "Côte", with a magnificent view over the valley of the Dordogne. This iconic vineyard is 6.2 acres in size, with a great diversity of soils, predominantly limestone. The limestone cap-rock is responsible for the excellent drainage. The vineyard has a south and east exposure. It is divided into twelve sub-plots, each with its own terroir characteristics. The vineyard is planted to 60% Merlot and 40% Cabernet Franc.

Robert Parker reports: 'Formerly known as Chateau Belair, 2008 is the first vintage in which Christian Moueix, his son, Edouard, and new oenologist, Eric Murisasco, had 100% control at Belair-Monange, and they have admirably demonstrated just what this great terroir is capable of producing. Cropped at an unreal 18 hectoliters per hectare, it appears ready to compete with its near-by neighbor, Ausone.'
Category Red Wine
Varietals
Country France
Region Bordeaux
Appellation St. Emilion
Brand Chateau Belair Monange
  • wa93+

Wine AdvocateThe first substantial and reassuringly great Belair-Monange in many decades, the 2008 represents the epitome of elegance and minerality. Its deep ruby/purple color is accompanied by sweet red and black fruits intermixed with notes of spring flowers and crushed rocks, a layered mouthfeel, superb nobility and remarkable intensity offered in a finesse-filled format. Kudos to Edmond and Christian Moueix for their resurrection of this iconic 6.2 acre vineyard.

Robert Parker, May 2011
  • we92

Wine EnthusiastBig and structured wine, with ripe jammy fruit. Rich spice, soft tannins and dense texture all come together to give a rounded feel. Acidity at the end makes a final, tight contrast.

Roger Voss, April 1, 2011