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Haut Roc Blanquant, Château Bélair-Monange, Ets. Jean-Pierre Moueix

HAUT ROC BLANQUANT
3rd wine of Château Bélair-Monange

Appellation :
Saint-Émilion Grand Cru
Vineyard size : 
23,5 hectares (58 acres)
Vineyard grape varietals : 
90% Merlot – 10% Cabernet Franc
Soil types :
Limestone on the plateau, blue clay on limestone in the slopes 

HAUT ROC BLANQUANT  is named after a historic parcel of the vineyard of Bélair-Monange. The name translates literally to “High White Rock,” underscoring the vineyard’s geology. Released in very limited quantities since the 2014 vintage, HAUT ROC BLANQUANT is produced from a selection of grapes offering charm, elegance, and approachability from a young age. Supple, bright, and inviting, HAUT ROC BLANQUANT channels the refinement of its privileged terroir coupled with an enticing, youthful, fruit-forward vibrancy.

Château Bélair, which traces its origins back to Roman times, has long been considered one of the region’s very best crus. Établissements Jean-Pierre Moueix purchased the iconic Château in 2008 and renamed it Château Bélair-Monange. The name ‘Monange,’ in addition to its literal translation, ‘my angel,’ was the maiden name of Jean-Pierre Moueix’s mother, Anne-Adèle, the first Moueix woman to call Saint-Émilion her home. In 2012, Château Magdelaine, a contiguous Premier Grand Cru Classé purchased by Ets. Jean-Pierre Moueix in 1952, was merged into Château Bélair-Monange.

Château Bélair-Monange combines the terroirs of the most privileged sites of the appellation: the limestone from the central plateau parcels, situated at the highest point of Saint-Émilion, offers freshness, minerality, and delicate, lingering aromatics, while the dense, blue clay of the slopes provides intensity, length, and a unique elegance to the wines.

The three wines of Château Bélair-Monange enjoy meticulous vineyard work undertaken with respect for the environment followed by a manual harvest once the grapes have reached optimal maturity. Vinification takes place in concrete and stainless-steel vats, where maceration and extraction are gentle and measured in order to allow the fruit its highest expression. The wines are then aged in French oak barrels.