Château Bel Air-Marquis d'Aligre - Margaux - Rouge - 1998

Wine:

It is a rare thrill! The 1998 Château Bel Air Marquis d'Aligre is an extraordinary wine. Delicate, precious, and barely evolved, it unfolds delicate aromas of ripe fruit, plum, cardamom, and sweet spices, in a fresh palate full of class, with smooth tannins. The right maturity of the Cabernets, the finesse of the Merlot, and the absence of filtration give it a full and silky texture, which is still surprisingly young! What a pleasure to taste a wine which, after more than twenty years, has not aged a bit: it is as good as the classified growths of the Médoc and deserves its mention of "Grand Cru Exceptionnel". Rated 96/100 by our Committee, the emotion is at its peak!

Vinification:

Hand harvested, selection of the best parcels, indigenous yeasts, vinification and aging of 36 months in concrete tanks, unfiltered wine. Wine direct from the estate in November 2019.

Color:

Dark red with garnet reflections.

Nose:

Delicate plum aromas mixed with notes of cardamom, blood orange and sweet spices.

Palate:

Ample and very elegant, endowed with a full and silky palate with an undeniable tactile sensation, this wine delights us with its racy character and its splendid evolution.

Temperature:

Serve between 16 and 18°C. Do not hesitate to decant at least two hours before serving.

Food and wine pairing:

Red meat and mushrooms, hunting dishes of small game birds, risotto with woodland mousserons and its full-bodied brown juice, dishes based on black truffles and cheese platter with a farmhouse Saint-Nectaire as a priority.

Cellar aging:

From now until 2027

A true free thinker, who sees beyond the Bordeaux system and its many constraints, Jean-Pierre Boyer is a master in creating rare and exquisite Margaux. A wine unlike all others that is acclaimed by critics and amateurs from around the world. With more than 70 harvests to his credit, the man is not simply a winemaker. He is a true artist who knows how to prioritize the vineyard, searching for and selecting only the ripest and most perfect grapes for his wines. A true eccentric, he prefers to age his wines in vats until May, then in wooden barrels for a short time before returning them to age in vats for two more years, just like it used to be done in the 19th century. A long and intricate aging process that confers a unique finesse and smoothness to these wines created by a true maestro!