(From 2004 Vintage) The grapes are hand-picked and hand sorted. Alcoholic fermentation is triggered by indigenous yeast in temperature-controlled wooden vats. The wine is kept on the skins for 3 to 5 weeks. Malolactic fermentation takes place in barrel. Château Bellevue-Mondotte is barrel-aged for six months on its lees (100% of new oak) for a total of aproximatively 24 months. Final blending takes place just before bottling, and the wine is neither fined nor filtered.
(From 2007 Vintage) Bright ruby. Musky aromas of black raspberry and licorice. Chewy and supple but a bit unforthcoming, even stunted, today, and not yet showing much definition to its highly concentrated flavors of blac...
Robert Parker"This tiny gem of a property, cropped at 15 hectoliters per hectare, is composed of 5 acres of 45-year old Merlot, Cabernet Franc, and a tiny parcel of Cabernet Sauvignon. It has produced one of the vintage’s most compelling wines in 2005. Sadly, there are only 4,000 bottles of this inky/purple-hued St.-Emilion. It boasts an extraordinary perfume of graphite, blackberries, cassis, and sweet kirsch intermixed with notes of incense, spice box, licorice, and subtle wood. Stunningly rich with full bo...
Wine AdvocateRating: (96-100) - As reviewed in Wine Advocate # 170 on Apr-07
Wine SpectatorRating: 95/100 - As reviewed by Wine Spectator