Saint-Emilion

Name: Chateau Belair Monange Saint-Emilion
Brand: Chateau Belair Monange
SKU: WRW6066BN
Price: 9800 THB
Availability: InStock

฿฿฿

SKU:WRW6066BNIn stock

JS99

WA98

WE97

WS95

Renowned

Rated 99/100 by James Suckling (top 3% of their reviews).

From our sommelier team

A Premier Grand Cru Classé B Saint-Émilion from limestone-plateau terroir bordering Château Ausone, made mostly from Merlot with a supporting share of Cabernet Franc; structured, mineral-driven, built for extended cellaring.

Château Bélair-Monange sits on the limestone plateau of Saint-Émilion, immediately next to Château Ausone, and is planted to roughly 80% Merlot and 20% Cabernet Franc. It has been under the ownership of Établissements Jean-Pierre Moueix since 2003-2008, when the historic Château Bélair passed to the Moueix family; the estate was subsequently renamed in memory of Anne-Adèle Monange, wife of Jean Moueix. In 2012, following the Saint-Émilion reclassification that omitted the Moueix-owned Château Magdelaine from the Premier Grand Cru Classé B list, Magdelaine (90% Merlot, 10% Cabernet Franc, roughly 11 hectares) was formally merged into Bélair-Monange, enlarging the estate and its underground limestone quarries used for cellaring. The wine reflects the Moueix house style found across their Saint-Émilion portfolio (Trotanoy, Petrus in Pomerol): Merlot-driven, precise, aiming for density and aromatic purity rather than overt power. Limestone plateau sites in Saint-Émilion typically give firmer structure and more mineral lift than the sand-and-clay lower slopes, and Bélair-Monange is regarded as one of the more classically austere, long-aging wines in the appellation.

Producer history

The site has old viticultural roots in Saint-Émilion (plantings on the property date to the 1730s-1750s under Jacques Canolle), later passing through the Canolle family and, from 1916, the Dubois-Challon family (who also owned neighboring Château Ausone). Pascal Delbeck managed the estate for the Dubois-Challon family from 1975. Établissements Jean-Pierre Moueix acquired a 30% stake in 2007 and the remainder in 2008, renaming the property Bélair-Monange. The 2012 merger with Château Magdelaine — prompted by Magdelaine's exclusion from that year's Premier Grand Cru Classé B list — consolidated two of the Moueix family's most historic Saint-Émilion holdings under one label and one larger vineyard.

Signature pairings

Roast duck breast with red-wine jus — The wine's firm limestone-derived structure and Merlot-based fruit need the fat and savory depth of duck to soften its tannin and match its weight.
Braised beef short rib — Slow-braised, collagen-rich beef mirrors the wine's dense texture and gives the tannins something to grip without being overwhelmed.
Massaman beef curry (แกงมัสมั่นเนื้อ) — Massaman is only mildly spiced and its warm, sweet spice notes (cinnamon, cardamom) and tender braised beef suit the wine's structured, dark-fruited profile without the capsaicin clash that riskier Thai dishes would cause.

Château Belair Monange's 2018 Saint-Émilion showcases the classic elegance of the Right Bank. A 90% Merlot and 10% Cabernet Franc blend, this wine displays ripe plum and black cherry on the nose, with subtle herbaceous notes and a whisper of oak. The palate is medium-full bodied with balanced, approachable tannins and good acidity, offering layers of red fruit and earthy minerality. A food-friendly Bordeaux that bridges casual dining and special occasions.