| Belair 2003 • December 2004 | BELAIR - 1st Great Classified Growth "B"
Since 1954
2003 Vintage
- Situation :
12 hectares of which 45% are on clay-limestone slopes and 55% on the asteria limestone plateau facing south/south-east.
- Grape varieties :
80% Merlot :
- 20% on clay : giving power
- 20% on molasse : giving breed
- 40% on the limestone plateau : giving finesse
20% Cabernet Franc :
On silt, sand and limestone
- Density of plantation :
6,000 plants per hectare
- Average age of the vines :
35 years
- Vineyard management and growing season :
Maintenance of the vineyard based on tried and tested traditional methods.
Great care and attention shown in the treatment of vineyard diseases. Respectful of the vine’s natural balances. Ecodynamic.
After a period of heavy rain in January and February, a first spell of dry weather set in at the beginning of March. With very cold temperatures in the mornings and high temperatures in the afternoon a good start to the growing season was assured. Light frosts at the beginning of April slowed down the rate of growth of vegetation; and in May, the rain showers and a spell of cold weather during the flowering period, which was spread out around the 25th May, increased the danger of coulure and millerandage. The intermittent rain showers in June and at the beginning of July made it necessary to watch out very closely for possible outbreaks of downy and powdery mildew.
Around the 10th August, water deficiency in the soil and stress in the vines caused by the extremely hot weather were beginning to be observed visually and were confirmed by measurements of sap flow using the Schalender pressure chamber. The elimination of grass through a light spiking of the soil, and the maintenance of abundant canopy cover enabled the colour change in the grapes and the ensuing ripening process to go ahead in good conditions. The 55 mm of rainfall on the 20th August made it easier for the vines in slightly drier terroirs to catch up in the ripening process.
The picking took place on the 12th, 20th and 24th September according to the degree of ripening in different soils and grape varieties.
- Vinification :
A very classic vinification, started naturally with indigenous yeasts, enzymes and bacteria from the Belair terroir. No concentration techniques were used – A long maceration and soaking of the cap skins by gravity.
Malo-lactic carried out on the skins.
- Ageing:
Seasoning of our oak barrel staves in the open air for 24 months.
Wine put into barrel at the beginning of October. First fine racking at the beginning of December. Slow, natural, controlled oxidation.
- Average yield :
24 hectolitres per hectare – Very low yield, which was not sought, but was a result of the particular weather conditions of this vintage.
- Blending :
Not done as yet. It will be decided at the moment of bottling.
- Comments :
The very fruity and perfectly balanced Merlot are integrating perfectly with the oak.
The Cabernet has great backbone and flavour and brings a complex aromatic touch.
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