Château du Tertre Belair 2021
Côtes de 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 owner Bruno Dellac. Or the quality of this classic vintage. What’s beyond doubt is the wine’s class, earthy richness and appealing ripe fruit.
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Wine Details
- Red - Medium Bodied
France- Deep Ruby
- Merlot-based blend
- 9.75 Units
- Vegan
- 13% ABV
- Vegetarian
- 12 January 2027
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). Good drainage makes vines struggle to find nutrients and the result is more mineral complexity and flavour in the Merlot-rich wine. And such is Bruno’s dedication to perfection that since 2010 he has turned over his vineyards to organic viticulture, now with certification. Silky red fruit with structure and freshness – open early to let its flavours unfurl; 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). Good drainage makes vines struggle to find nutrients and the result is more mineral complexity and flavour in the Merlot-rich wine. And such is Bruno’s dedication to perfection that since 2010 he has turned over his vineyards to organic viticulture, now with certification. Silky red fruit with structure and freshness – open early to let its flavours unfurl; serve with roast meats.
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