Viniou Reviews
Les Sieurs de Bellegrave 1999 from Pauillac in the Médoc is a distinguished red Bordeaux that encapsulates both the gravitas and elegance of its appellation. Crafted predominantly from Cabernet Sauvignon, with a proportion of Merlot and possibly a touch of Cabernet Franc or Petit Verdot as is traditional in the area, this wine hails from the gravelly soils characteristic of the left bank. The 1999 vintage was marked by a mild winter and a warm, sometimes rainy summer, resulting in wines that are refined rather than opulent, with finely etched tannins and a classic structure. With over two decades of ageing, this bottle will now reveal developed aromas of cedar, leather, tobacco, dried blackcurrant, forest floor, and subtle spice, underpinned by Pauillac’s hallmark graphite and earthy minerality. The palate should be supple and harmonious, with tannins that have mellowed but remain present, supporting a persistent, savoury finish.
The Pauillac appellation sits at the heart of the Médoc, an area celebrated for producing some of the most iconic Bordeaux wines. The region’s terroir, defined by deep gravel beds over limestone and clay, is ideal for Cabernet Sauvignon, offering excellent drainage and reflecting heat to encourage optimal ripening. Pauillac’s temperate oceanic climate, moderated by the influence of the Gironde estuary, allows for slow, even ripening, yielding grapes of remarkable complexity and balance. The history of Pauillac is intertwined with the fortunes of the great Bordeaux châteaux, and the village boasts an enviable concentration of classed growth estates noted for their longevity and structure.
Given its age and noble profile, Les Sieurs de Bellegrave 1999 will pair exquisitely with roasted lamb, particularly Pauillac lamb which is a regional delicacy, as well as beef ribeye, game birds like pheasant, or even a classic beef Wellington. Earthy accompaniments such as wild mushrooms or truffle-infused potatoes will complement its tertiary complexity. For cheese, opt for hard, aged varieties like Comté or a mature cheddar.
To enjoy this wine at its best, decant gently to remove sediment and allow it to breathe for at least an hour before serving. Ideal serving temperature is 17-18°C. This will showcase its subtle bouquet and allow the palate to reveal its refined textures and lingering finish.
