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Chateau Belair-Monange 2009

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • RP94
  • WE94
  • JS94
  • WS92
  • RP96
  • WE95
  • WS94
  • RP93
  • WE92
  • JS90
  • WS89
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Winemaker Notes

Critical Acclaim

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RP 94
The Wine Advocate

This extraordinary terroir, now exploited by Edouard Moueix, the son of Christian, seems to be coming to life in a dramatic fashion. Never a hedonistic wine, but very intellectual, the 2009 suggests a liqueur of crushed rocks intermixed with black currants and black cherries. Still somewhat closed, medium to full-bodied, and impressive rather than seductive, this is a structured wine that needs to be forgotten for at least a decade, and then drunk over the following 30+ years. If readers are looking for the quintessential example of a terroir-dominated wine, this is Lesson 101 in terroir
Rating: 94+

WE 94
Wine Enthusiast

A core of sweetness shows through this wine. It has juicy acidity shining prominently - it shows its fresh side immediately. Belair-Monange is still a work in progress, although this will always be a delicious wine.

JS 94
James Suckling

Love the soft and velvety tannin with the milk chocolate and fruit character. Full and silky. Long and delicious. So fine. Best wine from this estate in decades. Maybe ever. Best after 2017.

WS 92
Wine Spectator

Offers lovely interplay between cherry and raspberry fruit, with darker plum and graphite notes and a perfumy Lapsang souchong tea edge. Very racy and detailed, with a long, mouthwatering, mineral-driven finish that really stretches out as it airs. Best from 2014 through 2026.

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Chateau Belair-Monange

Chateau Belair-Monange

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Chateau Belair-Monange, , France - Bordeaux
Chateau Belair-Monange
Chateau Bélair-Monange is a Bordeaux wine from the appellation Saint-Émilion, ranked Premier Grand Cru classé B in the Classification of Saint-Émilion wine. The winery is located in the Right Bank of France's Bordeaux wine region in the commune of Saint-Émilion, in the department Gironde. The estate was considered the leading winery of Saint-Émilion for most of the 19th century.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

NDFBELAIRM_2009 Item# 118807

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