# Château Bel Air-Marquis D'Aligre (2000)

- **Producer:** Château Bel Air-Marquis D'Aligre
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot 35%, Cabernet Sauvignon 30%, Cabernet Franc 20%, Petit Verdot 15%
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €124
- **Aromas & flavours:** red fruits, black currant, earth, leafy greens, juniper, green bell pepper, leather, pigeon

## About this wine

The Château Bel Air-Marquis D'Aligre 2000 is a remarkable expression of the Margaux appellation, distinguished by its unwavering commitment to traditional winemaking. Crafted by Jean-Pierre Boyer, who has dedicated his life to preserving the estate's heritage, this wine is vinified and aged in cement tanks for extended periods, eschewing modern oak influence. The resulting wine offers a medium-bodied, dry profile with medium acidity and tannins, presenting a complex bouquet of red fruits, earth, and savory notes. Its refined character, coupled with significant aging potential, makes it a unique and highly sought-after example of classic Bordeaux winemaking.

## Interesting facts

- The estate's vineyard includes vines over 50 years old, with some exceeding a century, including ungrafted ('francs-de-pied') vines.
- Vinification occurs in cement tanks, a method reminiscent of 19th-century winemaking.
- The wine is aged in concrete vats for an extended period, typically three to seven years.
- The domaine does not produce wine in years deemed mediocre, opting to sell the grapes instead.
- The wine's distinctiveness has led to comparisons with Pomerol or Burgundy due to its finesse and complexity.

## Food pairing

The medium body, medium tannins, and medium acidity of this Margaux wine make it versatile for classic meat dishes. The savory notes in the wine, such as hints of leather and earthy undertones, complement the richness of roasted or braised meats. The wine's subtle fruit character can cut through the richness without overpowering the dish, while its refined structure harmonizes with the textures of tender meats.

## Wine making process

The winemaking process at Château Bel Air-Marquis D'Aligre is a deliberate step back in time. Grapes are hand-harvested, then fermented in cement tanks. The wine is subsequently aged for an extended period, often several years, in concrete vats. This meticulous, slow approach, guided by Jean-Pierre Boyer's decades of experience, results in wines that are celebrated for their purity, complexity, and remarkable aging potential, embodying a unique and enduring winemaking philosophy.