Description

• Alcohol %: 14 - 15%
• Decant Time: 60-90 minutes
• Taste: blackberry, black cherry, black plum, blueberry, violet / floral, spice box, licorice, tobacco, dark chocolate, stony minerality, silky / velvety tannins, earthy / wet earth, long finish, oak spice
• Food Matching: Beef and venison, Ribeye steak, Roasted lamb, Game dishes, Rich stews, Mature hard cheeses, Dishes with reduction sauces or bone marrow
• Grape Variety: Merlot : 98%, Cabernet Franc : 2%,

Tasting note

2018 年的寶雅莊園在聖艾美蓮高原上展現出厚實又細緻的個性。打開酒杯，先是黑色漿果、李子與藍莓的濃郁果香，夾雜些許紫羅蘭花香與香料氣息；隨著氧化，煙草、甘草和黑巧克力的深層風味慢慢浮現。口感飽滿，單寧細緻如絨，帶有礦物質感和略帶灰土的風味結構，酸度支撐讓整體更顯平衡。酒莊位於石灰岩高地，土壤有石灰板與坡地藍黏土，平均藤齡約 25 年，採用人工採收、雙重篩選（光學 + 手工），在恆溫罐中以溫和控制的方式浸漬萃取，最後在法國橡木桶中熟成 16–18 個月（約半數新桶）。如果想立刻享用，醒酒 60–90 分鐘最能顯現多層次；若收藏，未來 10 年到數十年會愈來愈迷人。

Powerful and refined, the 2018 Château Bélair‑Monange sits on Saint‑Émilion’s highest limestone plateau and delivers concentrated dark-fruit layers and a clear mineral spine. Aromas of blackberry, black cherry and plum mingle with violet and a warm spice box; secondary notes of tobacco, licorice and dark chocolate emerge with air. The palate is full-bodied and plush yet chiselled — velvety, fine tannins wrap ripe fruit while French oak (50% new) adds cocoa and gentle toast. Hand-harvested, double‑sorted and fermented in temperature‑controlled vats with careful, gentle extraction, the wine was aged 16–18 months in French oak. The vineyard’s asteriated limestone and blue clay soils, meticulous canopy work and a focused harvest produced a wine of depth, polish and long ageing potential. Decant for about an hour to reveal layers; will cellar beautifully for decades.

Winery

寶雅莊園在聖艾美蓮的石灰岩高地有悠久歷史，曾被視為產區頂級之作。2008 年由 Jean‑Pierre Moueix 集團接手後，莊園與鄰近的頂級園地合併並進行大規模翻修：重整葡萄園、酒窖與地窖，導入更嚴謹的田間管理與現代化釀造設備。現由酒莊團隊與擁有者負責，重視選果、低干擾發酵與法國橡木熟成，旨在回復並超越其歷史地位。

Château Bélair‑Monange is an historic Saint‑Émilion estate occupying the highest point of the limestone plateau. Restored and extensively renovated after acquisition by Établissements Jean‑Pierre Moueix in 2008, the property merges privileged parcels including the former Château Magdelaine and benefits from meticulous vineyard work, modern cellar facilities and traditional barrel ageing under the ownership of Pascal Delbeck.