A refined Margaux with layers of blackberry, raspberry, and subtle violet, complemented by hints of graphite and pencil shavings. Medium to full-bodied with velvety tannins and a fresh, elegant finish — a complex wine built for aging.

The Wine Advocate | RP 94+
Published: Dec 21, 2023
Drink: 2027-2055

The 2009 Bel Air Marquis d'Aligre is showing beautifully, offering up aromas of blackberries and raspberries mingled with hints of pencil shavings, sweet soil tones and violets. Medium to full-bodied, velvety and enveloping, it's deep and layered, with velvety tannins and a fine-boned, more elegant profile than the more powerful 2010 (this article gave me the excuse to compare the two from my own cellar). Despite its charm, this sensual, vibrant and seamless wine is still the better part of a decade away from peak drinking.

Jancis Robinson | JR 16.5++
Published: Sep 13, 2017
Drink: 2022-2038

Dark crimson. Iodine again on the nose. Firm and drier than most 2009s. Very different from the vintage norm! Quite a bit of tannin and freshness. Very pacy and demanding with strong, dry liquorice notes. Dry, stony finish. Clean and fresh.

Vivino | Vivino 4.1

This has dark red color and the on notes of ripe fruit, clay, graphite, peppery strawberry. The mouth is serious.

Technical Specs

Alcohol: 12.5%
Closure: Natural Cork
Harvest: 2009
Oak: Traditional ageing; sources describe little to no new oak, with extended élevage in concrete vats
Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot
Vineyard: Approx. 13ha, Soussans, Margaux
Soil: Deep Margaux gravel
Vinification: Hand-harvested; traditional fermentation and extended élevage; the estate is noted for using concrete vats rather than new oak
Region: Margaux, Bordeaux, France
Classification: Margaux AOC; historically classified Cru Bourgeois Exceptionnel in 1932, but the estate did not participate in the 2003 Cru Bourgeois classification.

Serving Temperature: 16–18°C
Decanting: 30–60 minutes
Food Pairing: Roast lamb, beef, venison, duck, wild mushrooms, truffle dishes and mature cheeses.