Learn everything about Chateau Bel-Air Ouy St. Emilion with wine tasting notes and wine with food pairing tips. 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-Ouy in St. Emilion is owned by Jean Luc Thunevin of Valandraud. Chateau Bel-Air Ouy is a young property. In fact, it was only recently created by Jean Luc Thunevin in 1999, when he purchased several parcels of vines in the eastern portion of Saint Emilion.
Chateau Bel-Air Ouy Vineyards, Terroir, Grapes, Winemaking
The 6.5 hectare Right Bank vineyard of Chateau Bel-Air Ouy is located not far from Chateau Fleur Cardinale and Valandraud in Saint Etienne de Lisse, which is situated due east of the St Emilion village.
The vineyard of Chateau Bel-Air-Ouy is planted to 70% Merlot, 20% Cabernet Franc, 5% Cabernet Sauvignon and 5% Malbec. The terroir is clay and limestone soils, similar to what you would find at many of the better St. Emilion estates.
However, in this portion of Saint Emilion the micro-climate is slightly cooler. And you find more clay in the soils as well. The vines are on average 30 years of age. Most of the vineyard was planted in 1981. So today, the vine age is quite respectable.
Chateau Bel-Air Ouy is vinified in oak vats. Malolactic fermentation takes place in French oak barrels. The wine is aged for an average of 18 months in 100% new, French oak barrels before bottling.
Production is on average, 2,000 cases per vintage. Murielle Andraud is in charge of the vineyard and the winemaking for Chateau Bel-Air-Ouy as well as for all the ETS. Thunevin wines.
The best vintages of Chateau Bel-Air Ouy are: 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009 and 2005.
When to Drink Chateau Bel-Air Ouy, Anticipated Maturity, Decanting Time
Chateau Bel-Air Ouy is usually better with 2-3 years of bottle age. Of course that can vary slightly, depending on the vintage. Chateau Bel-Air Ouy is best enjoyed in the first 3-10 years of life.
Young vintages can be decanted for up to 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.
Serving Chateau Bel-Air Ouy with Wine and Food Pairings
Chateau Bel-Air Ouy 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 Ouy is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
Chateau Bel-Air Ouy is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Château Bel-Air-Ouÿ Wine Tasting Notes
7 Vintages 12,677 Views Sort by Vintage-Rating
Opening with good color, ripe, sweet juicy plums, licorice galore, chocolate and soft, fresh red fruits, with a tasty finish, this will provide a lot of pleasure over the next 10-12 or 15 years. 89-91 Pts
2,466 Views Tasted Jun 8, 2020
With a ruby hue, the wine is medium-bodied, forward, fresh, polished and soft. The finish offers, sweet,, juicy, red plums, cherries and earth. This is perfect for near term drinking.
1,740 Views Tasted Sep 21, 2019
Fleshy sweet plums, earth and cocoa, this wine is medium bodied with dusty tannins and dark cherries in the finish.
1,174 Views Tasted Apr 29, 2017
Medium-bodied with tangy, fresh black raspberries and sweet cherries at its core, this wine has soft tannins leading you to a fresh, red fruit and herb-tinged finish.
1,214 Views Tasted Apr 29, 2016
Sweet, tart, juicy plums, this wine has a freshness and an early appeal. 86-88 Pts
1,522 Views Tasted Apr 27, 2015
Light in color with an oaky, floral and spicy berry character, this will show best on release. 84-86 Pts
1,354 Views Tasted Apr 28, 2014
Light ruby in color with hints of earth, licorice and dark cherries emerge. Medium-bodied with a core of birth, sweet and tart berries. 86-88 Pts
1,716 Views Tasted Apr 26, 2013
Fully mature, easy-drinking, medium-bodied, earthy, plummy wine with accents of licorice, smoke, espresso and cocoa. Popped and poured, there is no reason to hold this any longer.
1,491 Views Tasted Aug 29, 2020