All Vintages of this wine
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Food pairing
  • Beef
  • Cheese
  • Game Meat
  • Hearty Stews
  • Pasta with Tomato Sauce
  • Pizza
  • Pork
  • Poultry
  • Veal

2010 Belair-Monange St. Emilion

  • Bordeaux Blend
  • 3L
  • WA95
  • JL94
  • WS94
  • JS93
  • WE92
  • ST91
  • NM91
  • JR
  • AF

Reviews

WA95
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, May 2011
2010: This tiny estate was in the qualitative doldrums for decades, but it has been resurrected by Christian Moueix and his son, Edmond, over the last few years and the 2010 ranks alongside the brilliant 2009. Two-thirds... 2010: This tiny estate was in the qualitative doldrums for decades, but it has been resurrected by Christian Moueix and his son, Edmond, over the last few years and the 2010 ranks alongside the brilliant 2009. Two-thirds of this vineyard is planted on the pure limestone hillsides and the rest is on the Plateau of St.-Emilion. One parcel, over 100 years of age, produces a minuscule 5-10 hectoliters per hectare. The 2010, primarily Merlot, boasts a dense purple color as well as raspberry fruit notes intermixed with a liqueur of powdered rocks. With abundant fruit, minerality, size, substance, personality and extraordinary individuality, this stunningly concentrated St.-Emilion is a tour de force in great winemaking. It will need 4-5 years of cellaring and should keep for 25-30 years.
JL94
Jeff Leve - TheWineCellarInsider.com, April 2011
Belair-Monange With aromas of charcoal, stone, licorice and red with black fruits, the wine offers silky, supple textures and a deep, licorice infused, long, mineral, ripe plum and cassis finish.
WS94
Wine Spectator - Wine Spectator, March 2011
Shows blackberry and fig fruit, with a laser beam of iron-tinged minerality cutting through the middle. There's lots of perfume on the finish already, with great cut, and this is rather defined now, with a very... Shows blackberry and fig fruit, with a laser beam of iron-tinged minerality cutting through the middle. There's lots of perfume on the finish already, with great cut, and this is rather defined now, with a very flattering feel. Parcels are now two-thirds clay and one-third limestone due to replanting. Tasted non-blind. -J.M.
JS93
James Suckling - jamessuckling.com, April 2011
This is clearly the best wine ever from here, unless anyone remembers the 1950. Finally Belair has unleashed some exotic and suppleness in its wine. Full bodied, with soft and silky tannins and a long milk chocolate... This is clearly the best wine ever from here, unless anyone remembers the 1950. Finally Belair has unleashed some exotic and suppleness in its wine. Full bodied, with soft and silky tannins and a long milk chocolate, berry aftertaste.
WE92
Wine Enthusiast - Wine Enthusiast, June 2011
Smoky wine, dominated by its dry tannins, seemingly extracted. The wine certainly has weight and power, but the dryness is a major element at this stage. It will need serious aging time.
ST91
Stephen Tanzer's IWC - Stephen Tanzer's IWC, June 2011
Deep ruby-purple. Sexy, aromatic nose combines ripe red cherry, cassis, Oriental spices and sandalwood. Sweet and supple on entry, then slightly tougher in the mid-palate, with chewy flavors of black fruits, licorice and... Deep ruby-purple. Sexy, aromatic nose combines ripe red cherry, cassis, Oriental spices and sandalwood. Sweet and supple on entry, then slightly tougher in the mid-palate, with chewy flavors of black fruits, licorice and dried herbs accented by a persistent floral note. I really liked this wine's overall balance and sneaky concentration. A very fine Belair-Monange that ought to age splendidly.
NM91
Neal Martin's Wine Journal - Neal Martin's Wine Journal, April 2011
The Belair-Monange (ex-Belair) has a very natural, well defined nose that does not go and grab you, but it relatively understated at first. Leaving my glass aside for 3-4 minutes, it really blossoms with scents of... The Belair-Monange (ex-Belair) has a very natural, well defined nose that does not go and grab you, but it relatively understated at first. Leaving my glass aside for 3-4 minutes, it really blossoms with scents of boysenberry, wild hedgerow, briary and a faint honey-ish tang. The palate is medium-bodied with a citric-thread of acidity that is has in common with Magdelaine. Very tight on the entry, fanning out towards the very elegant finish (one of the most refined in Saint Emilion.) This has great potential.
JR
Jancis Robinson - Jancis Robinson, April 2011
Arresting new red and white label. Mid crimson. Very rich, plump, sumptuous nose. This really is quite dramatic! Then firm on the palate - a very strong statement of intent to age. Relatively rich for a Moueix... Arresting new red and white label. Mid crimson. Very rich, plump, sumptuous nose. This really is quite dramatic! Then firm on the palate - a very strong statement of intent to age. Relatively rich for a Moueix St-Émilion though much more restrained and classical than most of its peers elsewhere. Dry finish with good balance though clearly quite a lot of alcohol. The tannins are definitely present. This is much less dense than the more caricature style of this appellation. 17 out of 20
AF
Andy Frieden - JJ Buckley, April 2011
Situated next to Ausone, this is a property to watch. It will no doubt be competing with the very top wines from St. Emilion. The nose offers a perfume of spring flowers, blackberry and black cherry with underlying Asian... Situated next to Ausone, this is a property to watch. It will no doubt be competing with the very top wines from St. Emilion. The nose offers a perfume of spring flowers, blackberry and black cherry with underlying Asian spice and a strike of charcoal and graphite minerality. Really nice concentration of black cherry, cassis, and plum fruit with a touch of brambly briary terroir expression. Gorgeous restraint and balance with an alluring and elegant texture that is a departure from a majority of Right Bank wines that focus on extraction and power. This wine is more about elegance and sophistication than bowling you over with primary fruit. Thus, the tannins are well manicured and integrated nicely already. We spoke with Christian Moeuix about his fine portfolio of wines, and he pointed out that the vintage required less maceration and extraction due to thick skin tissue as a result of the small de-hydrated grapes. This gorgeous St. Emilion shows that he was on to something and the wine is drinking beautifully now with a silky, luscious texture.

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