Château du Tertre Belair 2022
Bordeaux AOC
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Perhaps it’s the château’s location near St-Emilion that makes this claret so special. Or the know-how of the owner Bruno Dellac. Or the quality of this ripe vintage. What’s beyond doubt is the wine’s earthy richness and appealing ripe fruit.
£12.99 per bottle£16.99
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Wine Details
- Red - Medium Bodied
France- Deep Ruby
- Merlot-based blend
- 10.125 Units
- Vegan
- 13.5% ABV
- 750 ml
- Vegetarian
- 12 January 2028
Flavour Profile
Tasting notes
Ripe, rounded, velvety red fruits with good depth and length. Firm
Allergy information
Contains Sulphites
The Story Behind the Bottle
Bruno Dellac’s wines are no stranger to Gold medals, winning them for most vintages since 2010. His family estate lies in Castillon, on the Right Bank, near Saint-Emilion and the Côtes de Francs. Vines planted 30 years ago are now producing grapes of superb intensity, especially thanks to the cool calcaire soils (the same as you’ll find in much of Saint-Emilion). Well-drained soil make vines struggle to find nutrients and the result is more mineral complexity and flavour in this Merlot-rich wine. Such is Bruno’s dedication to perfection that since 2010 he has converted his vineyards to organic viticulture, now with certification. Silky red fruit with structure and freshness – ideally open early and decant; serve with roast meats.
Bruno Dellac’s wines are no stranger to Gold medals, winning them for most vintages since 2010. His family estate lies in Castillon, on the Right Bank, near Saint-Emilion and the Côtes de Francs. Vines planted 30 years ago are now producing grapes of superb intensity, especially thanks to the cool calcaire soils (the same as you’ll find in much of Saint-Emilion). Well-drained soil make vines struggle to find nutrients and the result is more mineral complexity and flavour in this Merlot-rich wine. Such is Bruno’s dedication to perfection that since 2010 he has converted his vineyards to organic viticulture, now with certification. Silky red fruit with structure and freshness – ideally open early and decant; serve with roast meats.
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