2008 | Chateau Belair-Monange | Saint_Emilion For Cheap

2008 | Chateau Belair-Monange | Saint_Emilion

Red Wine: 2008 | Chateau Belair-Monange | Saint_Emilion

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.

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Producer: Chateau Belair-Monange

Ratings: D | 92  WA | 93

Vintage: 2008

Size: 750ml

ABV: 14%

Varietal: Bordeaux Blend Red

Country/Region: France, Bordeaux

Detailed Description

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.

Reviews:

• Decanter: The wine has heart and structure, with salty, grilled redcurrant fruits – a rather lovely wine bursting with its own potential. There’s a heart-quickeningly raw quality to that salty minerality, and the red fruits go spiralling through your palate.

• Wine Advocate: 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.

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.