Now that Christian Moueix has bought in to this estate and begun to harvest ripe rather than underripe fruit, as well as institute a selection process, which never before existed, quality has risen. The 2005 may be the finest Belair I have ever tasted (which includes at least 35 vintages). By no means inspiring, especially in the context of the vintage, it is a deep ruby-hued, medium-bodied 2005 offering an attractive, sweet bouquet of black cherry liqueur, earth, and vanilla. It is made in a medium-bodied style that is not dissimilar from Moueix’s nearby premier grand cru classe estate, Magdelaine. There is more minerality here, but this finesse-styled St.-Emilion should be at its best between 2013-2023.
