An absolutely magnificent wine from Christian Moueix and his son Edouard, this wine is right up there with their 2009 and may eclipse it in terms of its potential longevity. Dense purple, with a near-liqueur of crushed rocks and chalk intermixed with blueberry, black raspberry and cassis, this wine is very full-bodied for a Belair, with ethereal complexity and impressive texture and length. I believe this is the first vintage of the wine to be released in an engraved bottle, which seems to be the direction of all the top estates in the Jean-Pierre Moueix stable. More evidence of concerned Bordelais attempting to stop criminals intent on producing fraudulent bottles of these limited production wines. Forget this baby for 7-8 years and then look for it to evolve over three decades-plus. Drink: 2020 - 2050

Obviously, the Moueix family has been investing considerable money and effort into this famous vineyard, which was one of Bordeaux’s most notable underachievers for many decades. It is certainly back now, with yields cut drastically, and the fruit harvested at a much riper stage, producing a wine that truly exploits this great terroir adjacent to Ausone.
-Robert Parker, Wine Advocate #205 Feb 2013

(95-97+ pts)
2010: This tiny estate was in the qualitative doldrums for decades, but it has been resurrected by Christian Moueix and his son, Edmond, over the last few years and the 2010 ranks alongside the brilliant 2009. Two-thirds of this vineyard is planted on the pure limestone hillsides and the rest is on the Plateau of St.-Emilion. One parcel, over 100 years of age, produces a minuscule 5-10 hectoliters per hectare. The 2010, primarily Merlot, boasts a dense purple color as well as raspberry fruit notes intermixed with a liqueur of powdered rocks. With abundant fruit, minerality, size, substance, personality and extraordinary individuality, this stunningly concentrated St.-Emilion is a tour de force in great winemaking. It will need 4-5 years of cellaring and should keep for 25-30 years.

Aromas of berries, chili and a hint of toasted oak. Full body, with velvety tannins and a long, long finish. Juicy and beautiful. Really builds on the palate. One of the best wines ever from here. Super quality. Try in 2018.
-www.jamessuckling.com, 'Tasting Report: 2010 Bordeaux "More Great Vintage"', 3 Feb 2012

(93-94 pts)
This is clearly the best wine ever from here, unless anyone remembers the 1950. Finally Belair has unleashed some exotic and suppleness in its wine. Full bodied, with soft and silky tannins and a long milk chocolate, berry aftertaste.

St Emilion 1er Grand Cru Classe (18hl/ha, 14-14.2%) [85M/15CF] Sweetly ripe and suave to smell; rich, dense, complete and beautifully balanced Belair-Monange with plenty of fruit and flesh behind the firm tannin and firm acidity; ripe red and black fruit in flavour, long across the palate and long to finish; quite fleshy in spite of the mass and vigour, with marked limestone-mineral aromas and complexity. A splendid, notably concentrated Belair from particularly low yields. A long term prospect. 2025-35+ [M.Schuster, Bordeaux Mar/Apr 2011]

Tasted at Ets J-P Moueix in Libourne. Wow...this has a very ripe, surprisingly ostentatious bouquet that offers hints of fig and fresh dates within the red fruit profile. It might be just a little too sweet for me. The palate is full-bodied with succulent ripe tannins that are, for want of a better word, over-egged. This is a wine determined to make an impression but perhaps just pushes a little too far. It has firm grip and a voluminous, quite powerful finish when I was expecting and seeking more finesse. Perhaps it will calm down with bottle age? Tasted November 2012.

(91-93 pts)
The Belair-Monange (ex-Belair) has a very natural, well defined nose that does not go and grab you, but it relatively understated at first. Leaving my glass aside for 3-4 minutes, it really blossoms with scents of boysenberry, wild hedgerow, briary and a faint honey-ish tang. The palate is medium-bodied with a citric-thread of acidity that is has in common with Magdelaine. Very tight on the entry, fanning out towards the very elegant finish (one of the most refined in Saint Emilion.) This has great potential. Tasted April 2011.