Wine Advocate | Rating: 93The 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 Edouard and Christian Moueix for their resurrection of this iconic 6.2 acre vineyard.Author: Robert ParkerIssue: 194
Vinous | Rating: 92Bright red-ruby. Fresh, mineral-driven aromas of bitter cherry, redcurrant, flowers and rose petal. Quite soil-driven and suave, with a light touch and good spicy lift to the intense mineral and red berry flavors. Sweet, pliant and rich, but at the same time youthful and suave, with a late hint of orange peel on the long, refined aftertaste. As of 2008, the old Belair property, planted on limestone next to Ausone, is solely owned by J.P. Moueix (essentially Christian Moueix and his son Edouard), and this is the first vintage bottled under the new name.Author: Stephen TanzerIssue: Jul 2011
James Suckling | Rating: 90What 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.Drink Dates: 2012+Author: James Suckling
Wine Spectator | Rating: 90The lightly dusty and chalky structure guides a core of gently macerated cherry and black currant fruit. Pretty violet and anise notes flicker through the finish, which has good length for the vintage. This will age gracefully, even in this generally less-than-dynamic year.--Non-blind Bélair-Monange vertical (December 2016). Drink now through 2026. 1,300 cases made. — JMDrink Dates: 2017-2026Author: James MolesworthIssue: Web Only - 2017
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.