Château Bel-Air in Pomerol
The château Bel-Air has been acquired in 1914, just before the Great War by the Sudrat family (the great grand parents of Véronique).
For two generations, the transmission has been done by women.
The property is located in Pomerol at the heart of the village on a sandy and gravelly soil on certain parts, with green clay and iron underlying.
- Grape varieties : 95% merlot et 5% cabernet sauvignon.
- The culture is completly traditional with the practise of tillings. No weeding at all.
- Reasoned culture with limited fungicidal treatments. CMR chemical products excluded.
- Restrictive pruning, buds’split, leaves’ thinning out et green harvesting.
- Manual harveting with egraineur & sorting table.
- Gravity entry of entire grape berries in the vats. Pigeage for little capacity cement vats.
- Fermentations are thermoregulated over 20 days approximately. Wine is matured in French oak barrels, which are renewed for one third every year. Wine stays in barrels for 12 to 18 months depending on the vintages, before bottling.
- Tasting helps us to define the second wine which carries the label “Château Ermitage de Bel-Air”.
- Wine consultants : Derenoncourt Consultants : Frédéric Massie & Romain Bocchio.
Tasting comments about our last vintages
- le Point – James Suckling: 15
- Jacques Dupont : 92-93. A refined and pretty wine with blackberry and stone character. Medium body and a racy finish. One I always love to taste.
- Antonio Galloni. note 89-92. The 2016 Bel-Air, 100% Merlot, is powerful, dense and pliant. Although not especially subtle, it packs a real punch. Dark red cherry, smoke, licorice and tobacco punctuate the racy, bold finish. There is plenty of immediacy and sheer appeal here.
- Anthocyanes – Yohan Castaing 16 – 17,5
- Sélection Guide Hachette : one star.
- Le Figaro Magazine : Bernard Burtschy : 15.
- James Suckling : 94-95. Lots of black olive, blackberry and stone aromas and flavors. Full and savory. Big wine. This is a crazy small producer you should find out about. Excellent terrior in Pomerol. Dark plums, gently toast spices and dark, stony, graphite-like aromas here. The palate has an extremely fluid, charming feel with dark plums and chocolate in terms of flavors. Really supple and effortlessly long. Try from 2022.
- Jancis Robinson. note 16,5
- le Point – Jacques Dupont : 14,5
- Sélection Guide Hachette
- James Suckling : 92. A bit shy on the nose still, then quite dry and sleek on the palate with plenty of tannin, but there’s lots of substance and ripeness there. Finally, on the finish it lifts off! Give it two or three years to soften. One of the most under-the-radar Pomerols.
- Le Figaro Magazine – 26 Oct. 2018. Note : 16.5
- Antonio Galloni : 92. The 2014 Château Bel-Air is super-expressive today. Silky and gracious on the palate, the 2014 speaks to finesse above all else. Sweet floral notes lead to red-hued fruit, spice, mint, sweet tobacco and licorice in an impeccably balanced Pomerol full of intrigue. Hints of rose petal, lavender and mint reappear on the finish, adding lift. This is the first year Bel-Air was vinified in small oak vats. Frédéric Massie and Romain Bocchio are the consulting winemakers.