Description

• Alcohol %: 13.5 - 14%
• Decant Time: 60-90 minutes
• Taste: black fruit, blueberry, ripe red berry, violet / floral, licorice, spice, cedar, vanilla, silky tannins, concentrated, structured, elegant, long finish, minerality
• Food Matching: Beef and Venison, Fillet steak, Steak with Béarnaise sauce, Beef rib, roast, Cheddar, Grilled red meats, Roast lamb
• Grape Variety: Cabernet Sauvignon : 70%, Merlot : 20%, Petit Verdot : 10%,

Tasting note

這款2014年份來自瑪歌名莊，風格優雅卻有內在力量。香氣以黑色與深紅果實為主，伴隨細緻花香、甘草與些許香料與烘烤橡木。入口豐滿但不厚重，果實濃郁且酸度明快，單寧呈絲滑質地，結構明晰，餘韻悠長。莊園採取精細分區採收：先摘年輕藤以保留明亮果香，再分次採收老藤以增加酒體與緻密單寧；入廠後以光學挑選、低溫前浸、溫和發酵（槽中完成Apple→乳酸發酵），以水泥與不鏽鋼槽控溫，整個發酵與長達17個月、半數新橡木的桶陳讓酒款在保留新鮮度的同時，多了柔和香料與結構感。葡萄園座落在沖積的加龍砾石丘上，排水佳、礫石熱蓄積使成熟度與輪廓更為集中。建議醒酒一小時以上再飲，搭配牛排或烤肉最合拍。

A classic Margaux bearing the estate’s signature balance — often described as an iron fist in a velvet glove. On the nose the 2014 shows a layered bouquet of black and dark red fruits, violet florals and a hint of licorice and spice, framed by elegant toasted oak. The palate is concentrated and structured yet refined: ripe fruit density meets polished, silky tannins and fresh acidity that lift the finish. Winemaking is meticulous — rigorous sorting (including optical sorting), gentle de-stemming, respectful cold pre-fermentation maceration, followed by low-temperature alcoholic fermentation and malolactic in vat. Aged 17 months in French oak (50% new), the wine gains density and subtle oak spice while preserving freshness. From gravelly, well-drained hilltops, the vineyard’s stony soils impart precision and lift. Drink now with an hour or more of decanting, or cellar further through the drinking window for greater maturity.

Winery

美人魚酒莊為瑪歌經典列級莊園，以細緻與結構並重著稱。葡萄園分布在三座礫石小丘上，土壤排水好、利於成熟與累積風味。生產上強調精準管理：園內分區採收、光學挑選、低溫前浸與溫和發酵，桶陳17個月（約五成新橡木）讓酒款既有果實厚度也保有優雅花香與細緻單寧。整體風格既經典又有陳年潛力。

Château Giscours is a historic Third Growth classified estate in Margaux known for wines that combine finesse with structural depth. The property farms gravelly, well-drained hilltops and employs modern precision in the cellar — optical sorting, careful maceration, temperature-controlled fermentations and extended barrel ageing — to produce wines of clarity, longevity and classic Médoc character. Winemaker Didier Forêt and consultant input have shaped a style that balances density with floral elegance.