Learn everything about Chateau Bel-Air Pomerol with wine tasting notes and wine with food pairings. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Bel-Air Pomerol History, Overview
Chateau Bel-Air Pomerol is one of the lesser known estates in Pomerol, even though it dates back to at least the late 1800’s. Chateau Bel-Air Pomerol is owned by the Melet family under the name of Vignobles Sudrat Melet, which combines the names of the current owner with the family name that first purchased Chateau Bel-Air in 1914, the Sudrat family. At the time of the purchase in 1914, the estate was known as Chateau Sudrat-Boussaton.
At one point in time, there was a sizable amount of Malbec planted in the vineyard, which has long since been removed and was replaced with Merlot. This probably took place after the great frost of 1956.
Chateau Bel-Air Pomerol Vineyards, Terroir, Grapes, Winemaking
The vineyard, which is quite large for the tiny region of Pomerol, is located not too far from Chateau Feytit Clinet, Chateau Bourgneuf, Chateau La Cabanne and Chateau Clinet. The vines are placed on both sides of the A89 highway.
So you have a disparity of terroir here, making uniform ripening not always possible. The vineyard is planted to a vine density of 5,000 vines per hectare.
The wine of Chateau Bel Air is vinified in traditional cement vats. The wine is aged in a combination of barrels and vats that equates to about 33% new, French oak barrels, 33% in tank and the remainder in one year old barrels for about 12 months, depending on the character and style of vintage.
There is a second wine, L’Ermitage de Bel-Air. The production is quite large for Pomerol with an of average of close to 5,500 cases of wine per vintage.
The best vintages of Chateau Bel Air Pomerol are: 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009 and 2005.
When to Drink Chateau Bel Air Pomerol, Anticipated Maturity, Decanting Time
Chateau Bel Air Pomerol can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Chateau Bel Air Pomerol is usually better with at least 3-5 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Bel Air Pomerol offers its best drinking and should reach peak maturity between 4-12 years of age after the vintage.
Serving Chateau Bel-Air Pomerol with Wine, Food, Pairing Tips
Chateau Bel-Air Pomerol is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Bel-Air is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
Chateau Bel Air Pomerol is also good with Asian dishes, hearty fish courses like tuna, salmon, mushrooms and pasta.
Château Bel-Air Wine Tasting Notes
12 Vintages 26,780 Views Sort by Vintage-Rating
|2019||Château Bel-Air (Pomerol)|
Plum, licorice, truffle and underbrush aromatics, medium-body and a forward, lean, earthy, dark cherry profile on the palate are what you find here. This is an easy to like Pomerol for early drinking pleasure. 86-88 Pts
3,271 Views Tasted Jun 9, 2020
|2018||Château Bel-Air (Pomerol)|
Floral, forward, medium bodied with a licorice infused, red plum profile, there is not a lot of weight or complexity here but it will be pleasant in its youth. 86-88 Pts
986 Views Tasted Apr 19, 2019
|2017||Château Bel-Air (Pomerol)|
Truffle, black cherry and just a hint of cocoa can be discerned in the nose and on the palate. The wine is medium bodied, simple and perfect for early drinking.
1,175 Views Tasted Apr 26, 2018
|2016||Château Bel-Air Cuvée Jean Gabriel (Lussac-St. Émilion)|
The wine is ripe, round, medium bodied and displays its floral and cherry character easily.
1,791 Views Tasted Sep 21, 2019
|2016||Château Bel-Air (Pomerol)|
Delicate, feminine, soft and approachable, a nice Pomerol for early drinking pleasure.
1,496 Views Tasted Apr 29, 2017
|2015||Château Bel-Air Cuvée Jean Gabriel (Lussac-St. Émilion)|
With 40% of the blend devoted to Cabernet Franc and the remaining 60 to Merlot the wine is forward, medium bodied shows its floral and cherry character easily. The soft, round wine leaves you with sweet, dark cherries, espresso and licorice.
1,782 Views Tasted Mar 12, 2018
Medium/full bodied, with a fresh, floral and dark cherry character, round, polished textures and a fruity finish. The wine, a blend of 60% Merlot and 40% Cabernet Franc is a parcel selection of the estates best vines.
2,361 Views Tasted Dec 25, 2017
|2015||Château Bel-Air (Pomerol)|
Medium-bodied, fruity and better than in previous vintages, despite that pesky herbal note in the end that leap frogs the plummy fruits and permeates the finish. 86 - 88 Pts
2,824 Views Tasted Apr 27, 2016
|2014||Château Bel-Air (Pomerol)|
Medium bodied, and almost light, the wine is bright, fresh and on the crisp, red berry side, with earthy accents. Simple in nature, this will be best in its youth.
1,700 Views Tasted Dec 13, 2017
|2013||Château Bel-Air (Pomerol)|
Light, polite and a bit tart with its red berries and light, dry finish. 82-84 Pts
2,128 Views Tasted Apr 25, 2014
|2012||Château Bel-Air (Pomerol)|
Medium bodied, fresh, bright, open and with a core of red cherry fruit, there is an earthy side that comes through this wine, which will be best on the young side.
1,475 Views Tasted Feb 9, 2019
|2011||Château Bel-Air (Pomerol)|
From 100% Merlot planted in 6 hectares situated close to Trotanoy, the wine is aged in 20% new oak. The wine is soft textured, medium bodied and has a cherry-dominated personality. 86-88 Pts
2,753 Views Tasted Apr 21, 2012
|2010||Château Bel-Air (Pomerol)|
Quaffable Pomerol, with an earthy, black cherry personality, medium body and a dusty, cherry finish.
3,038 Views Tasted May 13, 2015