1983 Belair - Saint-Emilion, Bordeaux, France

1983 Belair : coming from a double magnum, a spicy nose at first of clove but then menthol and white flowers, with a very refreshing and fruity palate with hints of black chocolate and a round and smooth texture. Tannins are very well integrated and later smells of tobacco. A good match for the rich faux filet de boeuf charolais ! 

(Tasted by Panos Kakaviatos)

2000 Belair - Saint-Emilion, Bordeaux, France

2000 Belair : a very big difference in style... I liked the nose, which I found very complex, mixing gingerbread and ripe raspberry and blackberry fruits. For some, it seemed rather too light on its feet on the palate in comparison to the other wines, but this wine is known to need time before being fully ready. "1 vote out of 12"

(Tasted by Panos Kakaviatos)

Further articles on ccvo-bg

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Bordeaux wine tasting by Chateau

Advanced wine topics by a sommelier

Glossary of wine terms

Bordeaux vine varieties

Bordeaux wine regions and appellations