Chateau Belair-Monange 2008
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Parker
Robert -
Enthusiast
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Suckling
James
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Robert Parker's Wine Advocate
The 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.
Rating: 93+ -
Wine Enthusiast
Big 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.
Cellar Selection -
James Suckling
What a gorgeous nose of plums and berries that follow through to a medium to full body, with round and velvety tannins and a delicate finish. Lovely softness here. Best after 2012.
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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.