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Chateau Bellefont Belcier, Saint-Emilion, 2005

Red Wine from Bordeaux, France
$79.99
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A twenty-year-old Saint-Emilion from a hillside sandwiched between Larcis Ducasse and Tertre Roteboeuf, with Pavie next door and Troplong Mondot on the plateau above — which is to say some of the most expensive dirt in the commune, in a bottle that has never carried those names' prices. The estate sits in Saint-Laurent-des-Combes on the plateau and its south-facing slope, and its 14 contiguous hectares split into three distinct terroirs: limestone plateau, clay-limestone slope, and clay-sand at the foot. The house plants to those soils rather than to a formula, with Merlot dominant at 72% of plantings, Cabernet Franc 17% and Cabernet Sauvignon 11%, and the name itself comes from the springs hidden in the hillside that the vines root into — belle font, the beautiful fountain. Worth noting that the 2005 was made before Bellefont-Belcier was promoted to Grand Cru Classe in the 2006 classification, so this is the wine that earned the upgrade rather than the one that traded on it. It's mature now and drinking squarely in its window, which is the whole reason to buy an older Bordeaux rather than wait a decade on a young one.

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Antonio Galloni

80 points

"The 2005 Bellefont-Belcier is past its peak, as evidenced by strong mushroom, game, molasses and dried fruit flavors. Perhaps this was an off bottle. I certainly expected more." —Antonio Galloni

Robert Parker

92 points

"Rich and earthy, the 2005 Bellefont-Belcier comes from an estate of 33+ acres and is a blend of 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon. A structured, potentially long-lived wine, it has a dense purple color, notes of cassis and black cherry liqueur, a deep minerality, ripe tannin, and a beautiful, full-bodied mouthfeel and finish. This is a brilliant wine and a sleeper of the vintage to drink over the next 10-15 years." —Robert M. Parker, Jr.

Wine Spectator

93 points

"Beautiful aromas of crushed blackberry, dried lavender and licorice lead to a full-bodied palate, with supervelvety tannins and a long, long finish. Beautiful and juicy. Superb."

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More about Chateau Bellefont Belcier

Bellefont-Belcier sits on one of the best stretches of Saint-Émilion's côtes: south-facing clay-limestone slopes in Saint-Laurent-des-Combes, between Larcis Ducasse and Tertre Rôteboeuf, two of the appellation's most admired estates.

The property goes back to the late 18th century and Count Louis-François de Belcier, and the "belle font" in the name refers to the springs on the land. The Faure family owned it for more than a century from the 1870s and built its circular, gravity-fed winery, which lets the fruit and wine move without pumping. A new team bought it in 1994 and restructured the vineyard, and in 2006 the estate was promoted to Grand Cru Classé. After several changes of ownership in the 2010s, Hong Kong businessman Peter Kwok bought it in late 2017 and added it to his Vignobles K group of Right Bank estates.

The vineyard covers about fourteen hectares, running from the limestone plateau down to sandier clay at the foot of the slope, and is planted mostly to Merlot with Cabernet Franc and a little Cabernet Sauvignon. The wines are dark-fruited and fleshy, with licorice, earth and a mineral thread from the limestone. With age they settle into the savory, truffly register of mature Right Bank Merlot.

Wine Details

  • Grape Variety

    Cabernet Franc , Merlot , Other Regional Grapes , Red Blend

  • Vintage

    2005

  • Size

    750ml

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Roast leg of lamb with garlic and thyme, duck breast with cherries, braised short ribs, mushroom and truffle risotto, or a wedge of aged Comte. Also lovely with roast squab or a simple steak frites.

Tasting Profile

Fully mature: ripe black fruit softened into truffle, dried leaves and leather, with a chalky Saint-Emilion mineral streak underneath. Medium- to full-bodied but built on finesse rather than weight, the tannins resolved and fine-grained, the acidity fresh enough to keep it lifted. Long, savory finish. Drink now; decant 30 minutes and expect some sediment.

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