Chateau Belles Eaux Sainte Helene 2002

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Chateau Belles Eaux Sainte Helene 2002 Front Label
Chateau Belles Eaux Sainte Helene 2002 Front Label

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Winemaker Notes

Sainte Hélène derives its name from the specific parcel of the Belles Eaux vineyard, a magnificent sloping terrace of deep villafranchian gravel. Aged in French oak barrels, the wine is a blend of Syrah, Grenache, Mouvèdre and old Carignan. Sainte Hélène is a deep purple colour, with a wild spice nose and ripe fruits married with woody notes. The full silky tannins express the essence of the terrior of Chateau de Belles Eaux.

Professional Ratings

  • 88
Chateau Belles Eaux

Chateau Belles Eaux

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Chateau Belles Eaux, France
The wines of Chateau Belles Eaux are a result of the marriage of two terriors. The terrior of Belles Eaux. Almost 60 hectares, is planted with Syrah, Grenache, Mouvèdre, Merlot and old Carignan. These grape varieties, both fruity and robust, have been grown in the soils of the mid-slope alluvial terrace of gritty clay. They are the heart of the wines produced at the Estate. The name is derived from the many freshwater springs on the property, which is situated in the heart of the Languedoc near Pézenas. The winemaker, Cédric Loiseau is also known for his brilliant work at Chateau Pichon Baron.
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With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.

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A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the Rhône valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of Rhône wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.

YNG165525_2002 Item# 78911

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