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Chateau Bel Air 2022
Varietal/Region: Bordeaux-style blend (predominantly Merlot and Cabernet Sauvignon), Bordeaux, France
Vintage: 2022
Appearance: Deep ruby with moderate purple rim. Clear, medium-plus intensity.
Aroma: Ripe black cherry and plum core, backed by blackcurrant and hints of red fruits. Secondary notes of cedar, tobacco leaf, and a faint graphite minerality. Subtle baking spice and a touch of dried herbs on the finish.
Palate: Medium-full bodied with smooth, rounded tannins and balanced acidity. Flavors mirror the nose — black cherry, crushed blackberry, and cassis — layered with cedar, dark chocolate, and a whisper of sweet oak. Mouth-coating texture and a moderately long finish with gentle savory and mineral undertones.
Food Pairing: Ideal with roasted lamb, herb-crusted beef, mushroom risotto, or aged hard cheeses like Comté or Manchego. Also pairs nicely with our charcuterie boxes featuring smoked salami and aged prosciutto.
Serving: Best served slightly below room temperature, about 60–64°F. Decant for 30–60 minutes to allow aromas and flavors to open.
Chateau Bel Air 2022
Varietal/Region: Bordeaux-style blend (predominantly Merlot and Cabernet Sauvignon), Bordeaux, France
Vintage: 2022
Appearance: Deep ruby with moderate purple rim. Clear, medium-plus intensity.
Aroma: Ripe black cherry and plum core, backed by blackcurrant and hints of red fruits. Secondary notes of cedar, tobacco leaf, and a faint graphite minerality. Subtle baking spice and a touch of dried herbs on the finish.
Palate: Medium-full bodied with smooth, rounded tannins and balanced acidity. Flavors mirror the nose — black cherry, crushed blackberry, and cassis — layered with cedar, dark chocolate, and a whisper of sweet oak. Mouth-coating texture and a moderately long finish with gentle savory and mineral undertones.
Food Pairing: Ideal with roasted lamb, herb-crusted beef, mushroom risotto, or aged hard cheeses like Comté or Manchego. Also pairs nicely with our charcuterie boxes featuring smoked salami and aged prosciutto.
Serving: Best served slightly below room temperature, about 60–64°F. Decant for 30–60 minutes to allow aromas and flavors to open.