Description

• Alcohol %: 40%
• Decant Time: 30 minutes
• Taste: dried apricot, prune, candied orange peel, caramel, vanilla, toasted walnut, leather, cedar, baking spice, long smoky finish, silky texture
• Food Matching: Foie gras, Aged hard cheeses (Comté, Manchego), Dark chocolate (70%+), Roasted or candied nuts, Dried fruit and fruitcake, Cured meats and pâté
• Grape Variety: Ugni Blanc : 58%, Colombard : 16%, Folle-Blanche : 14%, Baco : 12%,

Tasting note

這支 1978 年份的 Delord 雅文邑帶著悠長歲月的深沉魅力。酒色琥珀帶栗，鼻間先是糖漬橙皮、乾果與蜜餞的香氣，慢慢浮現烘烤核果、香草與木香。入口圓潤綿密，焦糖與太妃糖的甜感與煙燻皮革、微辣的橡木香相互牽引，酸度作為支撐讓整體不顯沉膩，餘韻悠遠而溫暖。酒莊位於 Lannepax，家族自 1893 年開始，以行動蒸餾師起家，現今仍在冬季進行蒸餾，採分地塊釀造、嚴格控溫與澄清，兼用連續與雙重蒸餾手法來捕捉香氣細節；陳年空間從木桶延伸到古老的玻璃瓶房（Bonbonnes），讓每一口都帶著時間堆疊的層次感。飲用建議：倒入鬱金香杯，開瓶後靜置約半小時再飲，更能感受香氣的豐富變化；佐芝士、鵝肝或黑巧克力最能互相襯托。

A distinguished vintage Armagnac from Delord, bottled from the 1978 distillation and matured in oak for decades. The glass shows deep amber with mahogany highlights. Aromas open to candied orange peel, dried orchard fruits and a backbone of toasted walnut, cedar and vanilla from long barrel ageing. On the palate it is warm and silky — layers of caramel, toffee and leather set against a balanced freshness and gentle oak spice. Distillation takes place in the family distillery at Lannepax during winter; grapes are vinified parcel-by-parcel to preserve aromatic precision before a thoughtful ageing regime in a mix of barrels and tanks. The house blends traditional continuous Armagnac distillation with selective double distillation, then matures spirits in century-spanning cellars (including Bonbonnes for the oldest cuvées). Best enjoyed neat in a tulip glass after 30 minutes of opening to let the aromas bloom. Pairs beautifully with foie gras, mature cheeses, dark chocolate and nut-forward desserts.

Winery

Delord 是一個有血有肉的家族酒莊，故事從 1893 年的行動蒸餾師開始。如今位於 Lannepax 的園地約 45 公頃、分成多塊小田，每塊地單獨壓榨與釀造，酒農全年細心照料，釀酒室重視溫控與澄清以保留清爽與芳香。酒廠保有傳統連續蒸餾外，也會視需要採用雙重蒸餾；陳年倉庫超過千桶，最古老的酒款還收藏在避光的玻璃罐中，讓時間慢慢打磨出複雜度。

Delord is a family house founded in 1893. Prosper Delord began as a travelling distiller and cellar master, carrying his alambic from farm to farm. The estate in Lannepax now manages some 45 hectares divided into small parcels; vinification is parcel-based and temperature-controlled to craft aromatic, slightly acidic wines ideal for distillation. Delord uses both traditional continuous Armagnac distillation and selective double distillation, then ages eaux-de-vie in a large cellar inventory of barrels and tanks — the oldest kept in Bonbonnes in a room they call Paradise.