Description
During Louis XIV’s reign, Château Belgrave had a fine reputation as a hunting pavilion. The link between the Cru and hunting is still in evidence today, symbolised by a ferret on the label.
The estate’s wines were included in the first Bordeaux classification in 1815 and classified as fifth growth in 1855.
This large, classic estate is among the finest in Medoc. The estate consists of 59 hectares situated on the limit of the Saint-Julien appellation. An exceptional terroir made up of deep stones, ideal for creating great Cabernet fruit. Sharing all the same characteristics as its neighbour, the world-famous Château Lagrange, the two properties are only separated by a stream.
Grape
62% Cabernet-sauvignon, 35% Merlot, 3% Petit verdot
Vineyard & Vinification Note
HVE3 and Terra Vitis certified (High environmental value certificates)
The soils at Château Belgrave show remarkable diversity. Two hillocks made up of gravel and pebbles deposited thousands of years ago by the Garonne River, overlying a bed of clay, rise to 23 and 26 metres. This type of soil is favourable to late-ripening grape varieties such as Cabernet Sauvignon, Cabernet Franc and Petit-Verdot, which now covers 4% of the surface area following remodelling of the vineyard. The gravel thins towards the foot of the hillocks, where the soil is a combination of gravel and sand, offering good drainage and clay outcrops, which are particularly adapted to the cultivation of Merlot. A significant amount of work is carried out in the vineyard to ensure the optimum quality of the grapes. Increasing the planting density per hectare to 10,000 hectares across 75% of the vineyard and increasing the canopy area moderates yields and improves the concentration of the grapes. The cultivation regime combined with sustainable plant protection throughout the growing cycle is then tailored to the mapping, including pruning methods, bud stripping, suckering, leaf plucking and cover planting.
Vineyard surface: 59 Ha
Soils: 2 hillocks of deep gravel lying on clay subsoils; gravely sandy soils and clay outcrop.
Harvest: Manual picking using small crates. Optical sorting.
Vinification: Stainless steel vats of various capacities. Malolactic fermentation partially in barrels.
Ageing: 12 months in oak barrels (32% of which are new) on fine lees
Tasting Note
“Belgrave is deep, concentrated and almost black in appearance. On the bouquet, aromas of ripe blackcurrant and dark fruits interplay with super fresh, minty notes. On the palate, the wine reveals typical vintage character of freshness and ripeness in perfect balance. As bright as a chiming bell, the wine is pure and delicate. Generous with a backbone of fine-grained, silky tannins which seem to coat the sides of the mouth. This eloquent wine culminates in a long, fruity, harmonious finish.” Frédéric Bonnaffous, Dourthe Estates Director
James Suckling
Structured with layers of tannins that are chewy yet polished and powerful. Full-bodied yet remains intense. Currant and fresh flower flavors. Give it time to come together. 62% cabernet sauvignon, 35% merlot and the rest petit verdot. This needs time. Best ever? Try after 2024. 94 Points, November 2021
Wine Spectator
Juicy and compact, with a well-built set of cassis, plum, roasted apple wood, warm earth and licorice root notes all working well together. Shows a burly tug and good energy on the finish, too. Cabernet Sauvignon, Merlot and Petit Verdot. Drink now through 2030. 90 Points, James Molesworth, March 2022
Wine Advocate
A fine effort, the 2019 Belgrave exhibits aromas of blackcurrants, loamy soil and subtle hints of pencil shavings. Medium to full-bodied, layered and nicely concentrated, with lively acids and ripe but youthfully assertive tannins, it’s a well-made wine that will reward a bit of bottle age. 89 Points, William Kelley, April 2022
Food Pairing
It perfectly matches red grilled or in-sauce meat (roasted quails, beef fillet, rack of lamb with vegetables, duckling casserole, beef medallion with carrots and onions, spit hind), game (rolled fillet of hare with olives, roasted pheasant, pigeon in red sauce…), and mature cheeses (cantal vieux, Mimolette, gouda, Saint Nectaire, Salers, Morbier).
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