Château Belair-Monange

Château Bélair-Monange is a good example of a Saint-Émilion estate that combines history with steady, careful work in the vineyard and cellar. The focus here is on Merlot and Cabernet Franc, grown on limestone soils and made with attention to detail. Under the Moueix family, the estate has invested in new equipment and vineyard care, but the goal remains the same: to make wine that reflects its place. If you’re interested in Bordeaux’s Right Bank, Bélair-Monange is a name to know and a wine to try.

History
Château Bélair-Monange sits at the edge of the village of Saint-Émilion, right on the limestone plateau that has been home to vineyards for centuries. The estate’s story starts in the late 1600s with the Canolle family, who owned the land for over 200 years. Back then, Bélair was already known for making wine that sold for high prices. In the early 1800s, after a short break during the French Revolution, the family came back and started bottling wine at the château. That was unusual at the time, since most Bordeaux wine was shipped in barrels.

Ownership changed a few times in the 1900s. In 2008, the Moueix family—well-known in Bordeaux for running Pétrus and other top estates—took over. They added “Monange” to the name, in honor of Anne-Adèle Monange, an important figure in their family. Since then, the Moueix team has focused on improving both the vineyard and the cellar.

The Vineyards
Bélair-Monange covers about 23.5 hectares. The main part of the vineyard is right on the Saint-Émilion plateau, with more vines on the slopes and terraces nearby. In 2012, the estate expanded by taking over the neighboring Château Magdelaine, which brought in more well-placed vines.

Some of the vines are over 60 years old. The team regularly replants parcels, but they let the land rest for a few years before putting in new vines. This helps keep the soil healthy. The vineyard is managed by Edouard Moueix, who lives on the property and oversees the day-to-day work.

The Terroir
The soil at Bélair-Monange is mostly limestone, especially on the plateau. The slopes have a mix of clay and limestone. This kind of ground drains well and makes the vines work for water, which growers say leads to better grapes. Under the vineyard are old limestone quarries, some of them several stories deep. These tunnels help keep the cellars cool and steady in temperature, which is good for aging wine.

The climate is typical for Bordeaux. Summers are warm, winters are mild, and the nearby Dordogne River helps prevent frost. The combination of soil and weather is why this part of Saint-Émilion is so popular with winemakers.

Way of Winemaking
Harvest is done by hand, with workers picking each plot as it ripens. Grapes are sorted in the vineyard and again at the winery. Fermentation takes place in stainless steel tanks, and each parcel is kept separate at first. This lets the winemakers see what each part of the vineyard brings to the blend.

After fermentation, the wine goes into French oak barrels. About half the barrels are new each year. The wine stays in barrel for 16 to 18 months before being blended and bottled. The team aims for a style that shows off the vineyard rather than the oak.

In recent years, Bélair-Monange has added a new, gravity-fed winery and improved the cellars. These changes help the team work more efficiently and gently with the grapes and wine.

3 Fun Facts
- Underground Cellars: There are more than 80 kilometers of old limestone tunnels under the estate. These quarries were dug out long ago and now serve as natural wine cellars.

- Early Bottler: Bélair-Monange was one of the first estates in Saint-Émilion to bottle wine at the château, starting in the early 1800s. Most other producers sent their wine out in barrels.

- Family Connection: The Moueix family, who own Bélair-Monange, also manage Pétrus, one of the most famous Merlot wines in the world.