Château Bélair Monange

Château Bélair-Monange, Saint-Émilion winery, adjacent to the village and overlooking the Dordogne river valley, began its remarkable viticultural journey in the 17th century: by 1691, the estate was already known for its wines and sought after at home and abroad. Owned by the Canolle de Lescours family for over 200 years, the estate began to rise to prominence in the 18th century under the influence of Jacques François Joseph Canolle de Lescours, the second generation to run the estate, and his son François Antoine Joseph.

Setting the course for success early

On the eve of the French Revolution, Bélair wines were sold at two to three times the price of other "grands vins" from Saint-Émilion. As early as 1802, some of the wine produced at the château was bottled, an extremely rare practice at the time. In the 19th century, the distribution of Bordeaux wines became more formalized. Official and unofficial classifications emerged to catalog the wines recognized at the time. Thus, in 1850, in the first edition of the guide Cocks & Férêt, Bélair headed the list of Premier Crus of Saint-Emilion. In 1916, the estate was acquired by Mr. and Mrs. Dubois-Challon, who in turn undertook to preserve the natural elegance and expression of the wine.

In 2008, Christian and Edouard Moueix fulfilled the ambition of their ancestor Jean-Pierre Moueix and acquired Château Bélair, renamed Bélair-Monange in honor of Anne-Adèle Monange, Jean-Pierre Moueix's mother. A complete restoration of the estate was then undertaken. In 2012, the vineyard was expanded to include parcels of Château Magdelaine, an adjacent Premier Grand Cru Classé owned by the Moueix family since 1952. At the same time, a detailed study of the soil and the genetic history of the vineyard was carried out to prepare for the replanting of the vineyard parcels marked by time and age. Special care is taken to give the soil time to rest (five years on average) and to allow a restoration of the microbiological life so important for the natural balance of the vineyard.

Another task, the most visible but ultimately the least crucial for the vineyard and the wine, was the renovation of the existing buildings and the construction of a new wine cellar. The first chapter spanned ten years, starting with the château, built in 1750 on the site of an old fortress, followed by the various buildings that made up the hamlet of Villeneuve.

The dwellings, which were an important center of life in the Middle Ages, have been renovated and converted into apartments for the employees working on the estate. To the west of this hamlet, we are currently completing the final phase of this restoration project: the construction of a new winery designed by the Swiss architects Herzog & de Meuron, inspired by the particularities of this exceptional site.

Interplay on vineyard & cellar

The grape variety breakdown is as follows:

• 70% Merlot
• 15% Cabernet Franc
• 15% Cabernet Sauvignon

The vines are on average 35 years old, a good age for the production of high quality and balanced wines. One hectare of Sauvignon has also just been planted in AOC Bordeaux blanc. Detailed and regular canopy management is practiced in the vineyard to control the vigor of the vines, the yield per vine and the ripeness of the berries. This includes simple pruning, breaking off buds, removing secondary shoots, stripping leaves, removing side shoots and, when necessary, green harvesting so that only the healthiest grapes remain. This approach ensures exceptionally healthy grapes while respecting the terroir and the vine.

 The grapes are harvested only when they are perfectly ripe, and the harvest is spread over time, depending on the ripeness of each plot or micro-plot, to ensure consistency among the plots that make up the blend. Respect for the integrity of the grapes continues in the winery, which benefits from next-generation equipment and technology. The tank room contains small temperature-controlled stainless steel and concrete tanks, ideal for "tailor-made" maceration and gentle extraction. Aging usually lasts between 12 and 18 months, depending on the vintage. Only French oak barrels are used, one third of which are renewed each year. All wines are bottled at the Chateau 18 to 20 months after harvest.