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Chateau Bellevue Saint-Emilion Grand Cru (Grand Cru Classé) 2008

Situated on one of the finest terroirs of Saint-Emilion, and having some of the great Premiers Grands Crus Classés as its close neighbours
Merlot
  • $119.00

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Black Fruit, Preserved Fruit, Floral, Pepper / Spice, and Concentrated / Preserved Fruit, Sweet Spice and Woody

BODY: Medium +
DRYNESS:
Dry
ACIDITY:
Medium
TANNIN:
Medium
ALCOHOL (%):
Pronounced (12-14%)

Origin: Bordeaux, France

Grape Varietals:
Merlot

Winemaking:

Crushed, Extended Skin Contact, and Malolactic Fermentation

Maturation: 19-24 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Beef, Lamb, Game (deer, venison) and Poultry

ASIAN FOOD PAIRING
Beef Noodles, Rendang, Mutton Briyani

Description

 

Chateau Bellevue Saint-Émilion Grand Cru (Grand Cru Classé) 2008

Situated on one of the finest terroirs of Saint-Emilion, and having some of the great Premiers Grands Crus Classés as its close neighbours, the vineyard stretches out seamlessly over both slopes and plateau.

Deep purple-black in colour, the Bellevue rolls sensuously out of the glass with enticing notes of preserved plums, blueberry compote and Black Forest cake plus hints of powdered cinnamon, clove oil, candied violets and star anise. Full-bodied, concentrated and totally seductive in the mouth, the decadent black and blue fruits are well-supported by firm yet velvety tannins and tons of freshness, finishing very long and wonderfully opulent.

Surface area: 3 hectares, on one single piece of land

Geographic position : Eastern, Southern and South-western slopes of the Saint-Emilion hill and plateau

Soils: clay-limestone

Plantation density : 6000 to 7500 vines per hectare

Grape Varieties : 100% Merlot

Average age of the vines : 40 years old

Vine growing : vines are grown traditionnally and a proportion of rows are grassed down; de-budding is carried out, followed by green harvests

Harvest : picked by hand

Oenologist : Frédéric Massie

Winery : wooden, concrete and stainless steel vats, all equipped with temperature control

Fermentation on skins : 2 to 3 weeks

Wines go into barrels : straight after they have been run-off

Annual production : approximately 20 000 bottles

Maturation : 16 to 20 months

Bottling : at the estate