OUR WINES

The respect for the values and traditions specific to the production of sweet wines (Château Bel Air and Château Pin Sacriste) as well as that of other wines that appear in our catalogue (Château Haut-Valentin and Château Croix de Bern ) means being able to apply rigorous and proven methods, but at the same time, being open to the benefits and advantages of new techniques, be they in terms of vineyard management, winemaking itself or the finer details such as the choice of labels, barrels, closures (corks, etc.)
For fifteen years Jean Guy Méric has given as much importance to his production of sweet wines as to that of the others he produces. His approach has mainly focused on the excellence and rigor required in the making of sweet wines while at the same time developing and improving new wines to diversify the production of the Meric estate.

CHÂTEAU BEL AIR
Cuvée Tradition


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CHÂTEAU BEL AIR
Cuvée Vieilles Vignes


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CHÂTEAU BEL AIR
Cuvée Prestige


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CHÂTEAU BEL AIR
Cuvée du Pradey (supérieur)


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CHÂTEAU BEL AIR
Cuvée du Pradey


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CHÂTEAU BEL AIR
Cuvée Marine


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CHÂTEAU BEL AIR
Cuvée Blanc Sec


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CHÂTEAU BEL AIR
La Fleur Bel Air


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CHÂTEAU BEL AIR
AOC SAINTE-CROIX-DU-MONT & BORDEAUX

With origins dating back to 1648, the Château Bel Air is one of the oldest properties among the famous vineyards of Sainte-Croix-du-Mont and belongs to the prestigious area that produces the great sweet white wines of Bordeaux. Here traditional winemaking processes are strictly adhered to the making of sweet wines that begins with careful hand harvesting and successive pickings in order to select only the ripest grapes which have fully benefitted from the effects of advanced noble rot brought on by Botrytis.

We produce several wines under this “label”. Three sweet wines that follow the perfect tradition of the sweet wines of Sainte-Croix-du-Mont, as well as three other wines: a dry white, a red, and a rosé but which come under the Bordeaux appellation.

CHÂTEAU LE PIN SACRISTE
AOC SAINTE-CROIX-DU-MONT

This wine has a golden color and a characteristic nose which combines notes of exotic fruits, wax, toast and spices. On the palate it is generous, with a smooth texture and classic “botrytis” notes. Displays a good balance of acidity and sugar and retains its sucrosité without being cloying.

CHÂTEAU HAUT-VALENTIN
AOC CADILLAC

Château Haut-Valentin is a pale gold colour, with a pronounced nose of ripe grapes and candied fruits. On the palate the flavors develop and combine with a good structure to finish on complex aromas of stone fruit, dried fruit, toast. This is a generous sweet white wine with good aging potential.

CHÂTEAU CROIX DE BERN
AOC CADILLAC – CÔTES DE BORDEAUX

Our wines made from Merlot and Cabernet benefit from a privileged exposure, a soil with a structure particularly suited to developing consistently high-quality red wines with good ageing potential, which distinguish themselves by their texture, delicate aromas and great smoothness. The Château Croix de Bern is aged in oak barrels to acquire hints of vanilla, pepper, while exhibiting woody tannins with a long richly flavoured finish. These wines will keep and provide consistent quality over the years.

AROMAS, FLAVORS & TASTING

From the Spring awakening of the vine until bottling almost three years later, we are constantly striving to improve the exceptional characteristics of our wines. Our sweet wines develop complex aromas of exotic and citrus fruit, crystallized apricot and almond as well as gingerbread and honey. Floral notes can also be expressed as acacia flower or honeysuckle.

The balance and the specific characteristics of the three varieties used to make the sweet wines of Sainte-Croix-du-Mont together provide notes of distinction. Semillon and Sauvignon will give pronounced aromatic citrus notes (grapefruit, lemon) with hints of stone fruits (peach, apricot), dried fruit, as well as aromas generated by noble rot. Muscadelle gives fine floral notes that are essential to provide balance. Our wines are smooth, sleek, and generous on the palate with a long elegant finish displaying notes of honey, candied fruits and liqueur.

In order to enable the full expression of their flavor characteristics: raisin, fig, acacia, honeysuckle, apricot and peach, it is advisable to serve our dessert wines at a temperature of between 10 ° and 12 ° Our sweet wines offer considerable ageing potential and can keep for up to twenty years. However, they are nonetheless excellent drunk young either as an appetizer or to accompany a meal. Our wines can not only be paired with a number of sweet and savory preparations but will indeed enhance their flavors. Here are some suggestions:

The Bel Air or Haut Valentin, are very pleasant served as an aperitif or as a perfect accompaniment to many cheese or seafood-based cocktail snacks, fresh or preserved fruit, or even grilled or barbecued preparations. These wines are also ideally used to make many fruit cocktails (citrus, exotic fruits, macerated fruit ...). They should be served chilled or with ice in order to sufficiently reveal their fruity aromas.
The Château Bel Air will always be the classic accompaniment to foie gras (duck or goose), whether served hot or cold. Traditionally our wines pair exceptionally with both duck and goose, also delicious served hot or cold. The distinction of this product accentuates the delicacy and smoothness of sweet wines providing a harmonious balance with spice and candy notes.
Château Bel Air sweet wine can also be served as an original and refined accompaniment to dishes such as: fricassee of langoustine, mussels, scallops in cream sauce or warm oysters with shallot. This wine, due to the ocean origins of the terroir on which it grows, displays hints of iodine which enhance the marine flavors of these dishes with notes of citrus and candied fruit. The Bel Air dry white or that of Château Haut-Valentin (1éres Côtes de Bordeaux) more frequently paired with cuisine of this sort, offer a perfect alternative with their fresh fruit characteristics.
Although this is a more unusual combination, and therefore deserves to be made known, Château Bel Air sweet wines combine well with white fish. Whether it be with sea fish such as skate, dogfish, bream or monkfish, or fresh water fish such as trout or pike, simply baked or pan fried in lemon butter, this combination enhances their exotic and citrus fruit notes. For traditionalists, the Château Bel Air dry white will suit their needs perfectly.
Château Bel Air exudes dried fruit aromas when served with white meats, especially poultry, and offers gourmets an unusual and interesting discovery.
For those who enjoy the sweet and savory cuisine of the Far East, you will be pleasantly surprised to discover how Château Bel Air and Chateau Haut Prestige Valentine sweet wines enhance their flavors. Their sucrosité and honey flavors can also provide a soothing effect on spicy food such as South American or Eastern cuisine. Whether served as an accompaniment to Caribbean fritters, a Vietnamese Boo Bun or Peking duck, our wines will appeal to the most discerning palates.
Blue-veined cheeses, be they from France (Roquefort, Bleu d'Auvergne) or further afield (Italian Gorgonzola, English Stilton) and ewe's cheeses generally, are also enhanced by the smoothness of our wines, which enables their intrinsic finesse to develop. You will find that paired with Château Bel Air sweet wines, their salty bitterness is softened and fades to an extraordinary purity on the palate.
Sweet Château Bel Air is a natural accompaniment to a whole range of desserts, but particularly chocolate or fruit (such as caramelized pears) based tarts, charlotte au chocolat, crepes with orange ... offering a true moment of indulgence, where one acts as a perfect complement to the other, enabling the display of a wonderful array of aromas, and where the wines give the desserts a light and sensual coating.
Served at coffee time, with a plain or pistachio macaroon, a cannelé or simply a piece of chocolate, our wines will develop a smoothness and reveal ripe fruit notes.