Chateau Bellevue Mondotte 2008

Pavie酒莊的莊主Gerard Perse 對旁邊的Bellevue Mondotte 酒莊一見傾心，2001年便決定要收購它。從規模上看，該酒莊為目前Gerard Perse 所擁有的最小的酒莊。Bellevue Mondotte的葡萄園面積僅有2公頃，地處Saint Emilion 石灰岩高地的優質地帶。這裡位置朝南，光照充足，土壤貧瘠，具備出產頂級葡萄酒所需的有利條件。此外，它的斜坡地形使其具備優良的排水功能。Merlot 為葡萄園內主要的種植品種，佔比達到90%，其餘品種為5%的Cabernet Franc 以及5%的Cabernet Sauvignon，這些葡萄藤的平均樹齡為45歲。由於採用綠色採收方式，該酒莊的產量較低，僅為1500升/公頃。

Bellevue Mondotte的葡萄採摘均由手工完成，經過精心挑選後，這些葡萄會被置入可溫控的大型橡木桶中進行自然發酵。完成第一階段的酒精發酵後，這些葡萄需要進行時長為七週的浸皮，以萃取足夠的色素和酚類物質。隨後，它們會在小型橡木桶中進行第二階段的蘋果乳酸發酵。這些葡萄酒最後會被置入100%的新橡木桶中進行為期24個月的熟成，其中6個月是桶內皮渣與葡萄汁的混合發酵階段。為了保持本身的獨特風味，這些葡萄酒在裝瓶前不會經過任何過濾與澄清。

 98+ pts Robert Parker: 

Good luck trying to find any of this wine, even with the worldwide economic crisis. From low yields of 20 hectoliters per hectare, this blend of 90% Merlot and 10% Cabernet Franc and Cabernet Sauvignon grown in the limestone plateau of the so-called Cote Pavie emerges from a 5-acre vineyard planted with 46-year-old vines. As usual, the Perse viticulture is impeccable, with crop-thinning, de-leafing, and hand rather than machine harvesting. This vineyard was harvested on October 20th, and the result is a compelling wine of great depth, richness, and aging potential. The dense purple color is accompanied by an extraordinary nose of charcoal, spring flowers, black raspberries, and creme de cassis. As my tasting notes read, this is "amazing stuff," with incredibly sweet tannins as well as the vintage's freshness and crispness.

 96 pts Jeb Dunnuck (Feb 2019): 

 “Based on 90% Merlot and 10% Cabernet Franc raised all in new oak, the brilliant 2008 Bellevue Mondotte is one of the more powerful, opulent, pleasure-bent wines in the vintage. Offering up a rock star bouquet of blackcurrants, smoked herbs, licorice, and cedar, it has full-bodied richness, ample mid-palate depth, and building structure. It’s brilliant stuff at the early stages of its drink window and has another two decades of longevity. Bravo! ” 

 94 pts Stephen Tanzer(Aug 2011): 

“Saturated ruby. Musky aromas of dark fruits, coffee, mocha, chocolate and potpourri spices. Concentrated but classically dry, offering no easy sweetness today in spite of its great ripeness. Lush and deep but also quite penetrating. Perhaps most impressive today on the palate-staining back end, which features huge, broad tannins and a chewy impression of solidity.”