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
69% Cabernet-sauvignon, 28% 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
Very, deep and concentrated in appearance. The complex bouquet harmonises well with the elegant, intense dark fruit flavours and spicy, liquorice notes. Powerful and full-bodied from the outset, the wine gains in length on the palate, while its core is packed with fruit and tobacco notes. The wine coats the dense, fine-grained, and silky tannic structure to perfection, and culminates in a lengthy, aromatic finish. Exquisite harmony defines this wine and once again reflects the distinction and elegance of Chateau Belgrave, Medoc Cru classé. Frédéric Bonnaffous, Dourthe Estates Director
James Suckling
Extremely perfumed with lots of cabernet character, such as flowers and blackcurrants. Full body, a pretty core of fruit and very polished tannins that fold into the fruit. Extremely well crafted. A blend of 69 per cent cabernet sauvignon, 28 per cent merlot and three per cent petit verdot. Needs two or three years to come together. Try after 2022. 94 Points, January 2019
Wine Advocate
The 2016 Belgrave is a blend of 69% Cabernet Sauvignon, 28% Merlot and 3% Petit Verdot and was picked from 28 September until 20 October. It has a generous bouquet with small dark cherries, blueberry and crushed violet aromas, quite Margaux-like in style. There is certainly good intensity here. The palate is medium bodied with a supple opening: blackberry, mint and cedar. From the start there is fine tension and there is very impressive structure towards the finish, plus a long saline aftertaste. This is a very strong follow-up to the 2015 Belgrave and indeed, it may surpass it. 90-92 Points, Neal Martin, April 2017
Wine Spectator
Solid, with plum and black currant notes forming the core, framed by a tobacco accent and backed by light iron and alder details on the finish. A textbook Haut-Médoc. Drink now through 2028. 18,750 cases made. 89 Points, James Molesworth, Web-only 2019
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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