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Chateau Belregard Figeac Saint Emilion Grand Cru 2018
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16
59
30
US$17.98 cheaper than the new price!!
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Used US$11.99
Product details
| Management number | 253561826 | Release Date | 2026/10/24 | List Price | US$11.99 | Model Number | 253561826 | ||
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Organic
The composition is 60% Merlot, 35% Cabernet Franc and 5% Cabernet Sauvignon. This wine is marked by a vibrant ruby/garnet color married to a richly spicy nose with hints of tobacco and coffee in the background; the flavors are dominated by red currant, cassis, and raspberry; the texture is silky and the wine is smooth and generous on the palate; the subtle tannins have grip but are graceful making this wine particularly welcoming over the near term.
The Pueyos follow traditional vinification techniques. After a 3 day cold maceration, fermentation takes place in both cement tanks and stainless steel tanks. Either way, temperatures are closely monitored so the fermentation proceeds at a controlled pace with maximum temperatures reaching 28 degrees Celsius. The “cuvaison” (fermentation + maceration) usually lasts between 15 and 20 days. Closely monitoring the temperature during fermentation helps avoid extracting the harsher, more bitter tannins that can appear if the temperature gets too high. Half of the wine is aged in barrels for 18 months following fermentation. Only 25% new barrels and 25% one-year-old barrels are used each year, to avoid overwhelming the fruit. The second part of the cuvée is aged in cement tanks. The two parts of the wine are ultimately blended, then fined with egg whites before bottling.
The 2017 vintage was tied for Third Place in PJ Wine's - Wine of the Year 2021 blind taste-off.
The composition is 60% Merlot, 35% Cabernet Franc and 5% Cabernet Sauvignon. This wine is marked by a vibrant ruby/garnet color married to a richly spicy nose with hints of tobacco and coffee in the background; the flavors are dominated by red currant, cassis, and raspberry; the texture is silky and the wine is smooth and generous on the palate; the subtle tannins have grip but are graceful making this wine particularly welcoming over the near term.
The Pueyos follow traditional vinification techniques. After a 3 day cold maceration, fermentation takes place in both cement tanks and stainless steel tanks. Either way, temperatures are closely monitored so the fermentation proceeds at a controlled pace with maximum temperatures reaching 28 degrees Celsius. The “cuvaison” (fermentation + maceration) usually lasts between 15 and 20 days. Closely monitoring the temperature during fermentation helps avoid extracting the harsher, more bitter tannins that can appear if the temperature gets too high. Half of the wine is aged in barrels for 18 months following fermentation. Only 25% new barrels and 25% one-year-old barrels are used each year, to avoid overwhelming the fruit. The second part of the cuvée is aged in cement tanks. The two parts of the wine are ultimately blended, then fined with egg whites before bottling.
The 2017 vintage was tied for Third Place in PJ Wine's - Wine of the Year 2021 blind taste-off.
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