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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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More about Chateau Bellefont Belcier

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.