| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2016 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Haut-Médoc |
| Estate | Château Bellevue |
| Alcohol by volume | 13,5 % |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £18.97 |
|---|
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Youth
2016 - 2020
|
Maturity
2021 - 2025
|
Peak
2026 - 2035
|
Decline
2036 - 2045+
|
| Grape variety | Percentage |
|---|---|
| Cabernet Sauvignon | 48 % |
| Merlot | 31 % |
| Petit Verdot | 20 % |
Château Bellevue 2016 from the Haut-Médoc AOC in Bordeaux is an expressive red wine, typical of the renowned left bank style. Predominantly crafted from Cabernet Sauvignon and Merlot, with possible touches of Petit Verdot and Cabernet Franc, this vintage showcases the depth and complexity associated with wines of this area. The 2016 vintage was particularly favourable with ideal weather conditions, resulting in excellent fruit concentration and balanced acidity. Careful vinification, including traditional fermentation in temperature-controlled vats and ageing in French oak barrels, brings out the structure and elegance of the wine while allowing the individual character of each grape variety to shine.
The Haut-Médoc lies in the northern part of Bordeaux’s left bank, renowned for its gravelly soils that provide exceptional drainage, essential for growing premium Cabernet Sauvignon. The maritime climate, influenced by the nearby Atlantic Ocean, moderates temperatures and guards against frost, ensuring a slow and even ripening of the grapes. Historically, this region has been celebrated for producing wines of both power and finesse, with the Medoc’s châteaux setting benchmarks for Bordeaux blends worldwide.
For food pairings, Château Bellevue 2016 is a perfect match for classic French dishes that echo the region’s culinary heritage. Its robust tannins and rich fruitiness complement roasted rack of lamb with herbs, beef ribeye with shallots, or duck breast with a red wine reduction. You could also consider mature hard cheeses or, for a local touch, entrecôte à la bordelaise—beef cooked in a rich red wine sauce. Mushroom-based dishes or game can also highlight the earthy undertones of the blend.
To enjoy this wine at its best, serve it at around 16–18°C. Decanting an hour before serving will help to open up the bouquet and soften the structure, revealing layers of cassis, blackberry, cedar, and subtle spice. This bottle has potential for further ageing, but will already show significant charm and complexity now.
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