Description

• Alcohol %: 14.5 - 14.6%
• Decant Time: 60 minutes
• Taste: blackberry, ripe plum, graphite/crushed stone, tobacco, cedar, spice, dark chocolate, ripe tannins, juicy acidity, long savory finish
• Food Matching: Roast lamb, Grilled ribeye or bone-in steak, Venison or gamey red meats, Steak and kidney pie, Aged hard cheeses (Comté, Manchego)
• Grape Variety: Merlot : 60%, Cabernet Franc : 30%, Cabernet Sauvignon : 10%,

Tasting note

這款來自頂級產區的酒款展現典型波爾多右岸的厚實與細緻。酒香以成熟黑莓、李子為主，夾帶礦物感、石墨與煙草香，橡木帶來輕柔的香料與可可氣息。口感飽滿而有層次，果實濃郁但不膩，酸度帶動整體節奏，單寧結構緊實卻圓潤，尾韻悠長帶點巧克力與香料的餘味。釀造上採溫控不鏽鋼發酵，瓶陳前於橡木中完成乳酸發酵與約14個月熟成，使酒體既有深度又保有活力。 酒莊與田間：葡萄園近32公頃，土壤變化豐富——沙質、沙壤土與含鐵層的深層土壤，平均樹齡約38年，這些條件賦予酒款鮮明的礦物感與成熟果香。現任經營強調平衡成熟與產地表現。 飲用建議：若當下飲用建議醒瓶約一小時，若放藏則在2025年至2040年間會進入更豐富的發展期。配餐推薦燒烤肋眼、烤羊肩或風味強烈的熟成起司，皆能相得益彰。

A confident Saint‑Emilion Grand Cru from a well‑regarded estate. The bouquet opens with concentrated dark berry and plum notes layered with graphite, cedar and subtle tobacco; a background of toasted spice from oak adds depth. On the palate it is full-bodied and richly textured — ripe black fruit and dark chocolate merge with savory mineral tones, supported by juicy acidity and firm, ripe tannins. The oak is present but integrated after airing; expect a long, chocolate- and spice-tinged finish and good cellaring potential. Producer & Vineyard: From a 32‑hectare domaine with diverse soils — sandy, sandy‑clay and sandy‑gravel plots with deep ironpan — and an average vine age around 38 years. Under current ownership the estate focuses on balanced ripeness and site expression. Winemaking & Ageing: Fermented in temperature‑controlled stainless steel vats with malolactic carried out in barrels. Matured for about 14 months in oak (oaked style) to build texture and structure while preserving fruit clarity. Serve lightly chilled for 10–15 minutes, then decant for about an hour if drinking now. Best drinking window spans mid‑to‑long term; ideal drinking 2025–2040 as tannins soften and tertiary notes emerge.

Winery

蒙布斯奎酒莊位於聖艾美濃，擁有約32公頃多樣化土壤，酒款風格兼具力量與優雅。酒莊現任經營注重葡萄園管理與成熟度的平衡，釀造採用溫控發酵、桶中完成乳酸發酵，並以橡木陳年打造結構感；因此既適合醒飲，也具備良好陳放潛力。

Château Monbousquet is a respected Saint‑Emilion estate known for producing powerful yet refined wines that reflect a mix of soils across its 32 hectares. Under current ownership the domaine focuses on careful vineyard management, balanced ripeness and classic winemaking techniques: temperature‑controlled fermentation, malolactic in barrels and extended oak ageing to craft wines built for both early appeal and aging.