Description

• Alcohol %: 14.5%
• Decant Time: 1-2 hours
• Taste: black plum, ripe cherry, blueberry, truffle / sous-bois, minerality, saline tannins, herbal spice, silky texture, long finish
• Food Matching: Beef (ribeye, flank steak), Lamb (meat in filo, roasted cuts), Venison and game, Rich sauces and bone marrow dishes, Aged hard cheeses
• Grape Variety: Merlot : 98%, Cabernet Franc : 2%,

Tasting note

品鑑：深寶石紅帶紫邊，黑果、熟梅與藍莓香氣為主，並有松露與森林土壤的幽微氣息，香料與礦物互相襯托。口感圓潤卻有骨架，單寧結實帶點鹹感，質地綿密絲滑，收結深而持久。酒莊沿革：寶雅莊園位於聖艾美濃石灰岩高地，為列級酒莊，長年由 Jean‑Pierre Moueix 系統重建與管理，集合頂級園塊與歷史風土。葡萄園與釀造：23.5 公頃，石灰岩台地與含藍色黏土的斜坡，平均株齡約25年；9月中下旬人工採收，光學與人工雙重篩選；以恆溫混凝土與不鏽鋼槽低溫發酵，16–18 個月法國橡木桶熟成（50% 新桶）。適飲期長，若近期飲用建議醒酒1–2小時，搭配紅肉、野味或濃郁奶油與骨髓料理尤佳。

Tasting Note: Deep ruby with purple hues. Aromas of ripe black plum, blueberry and cherry weave with truffle, forest floor and subtle herbal spice. The palate is concentrated and structured — mineral-driven and saline in the tannins, layered with silky texture and a long, powerful finish. Producer Notes: Château Bélair‑Monange sits atop Saint‑Émilion’s limestone plateau and is a Premier Grand Cru Classé B. Restored and managed by Établissements Jean‑Pierre Moueix, the estate unites prime parcels and a long historic pedigree. Vineyard Notes: 23.5 hectares on asteriated limestone plateau and blue clay slopes; average vine age c.25 years. Manual harvest (15–30 Sept), double sorting (optical and manual). Winemaking: Gentle, controlled maceration in thermo‑regulated concrete and stainless tanks; ageing 16–18 months in French oak (50% new). Drinking Window and Service: Built for long ageing (drinking window 2024–2070). Decant 1–2 hours for near-term drinking; serve at 16–18°C. Food Pairing: Matches rich beef and game, lamb parcels, dishes with bone marrow or intense sauces, and aged cheeses.

Winery

寶雅莊園（Château Bélair‑Monange）

Chateau Belair-Monange