Description

• Alcohol %: 13%
• Decant Time: 1–2 hours (60–120 minutes)
• Taste: blackcurrant, blackberry, dark cherry, liquorice, spice, toast, brioche, fresh acidity, ripe tannins, long finish
• Food Matching: Beef and Venison, Bone-in sirloin, Rump steak, Cheddar cheese
• Grape Variety: Cabernet Sauvignon : 50%, Merlot : 41%, Petit Verdot : 6%, Cabernet Franc : 3%,

Tasting note

忘憂堡2017年款，先看顏色是深沉的石榴紅，聞得到成熟黑色果實和甘草的氣息，後段帶有香料與一點烘焙麵包皮的溫暖香。入口酸度清爽帶動整體節奏，單寧有分量但質地細緻，包裹著黑莓、李子與微苦的可可尾韻，餘韻綿長。葡萄園坐落在加龍砂礫覆於白堊的土壤上，排水良好，生長條件造就果實集中而風味純淨。採收於九月中到十月下旬，於不鏽鋼與控溫混凝土槽發酵，陳年12–16個月，約四成新橡木桶，讓香氣多層次但不蓋過果味。若現在飲用建議醒酒一小時左右，喜歡大餐或烤紅肉時開一瓶最合拍；也很適合短至中期陳放。

Bright dark garnet in the glass, this 2017 shows a concentrated core of blackcurrant, blackberry and dark cherry framed by liquorice and a mix of savory spices. On the nose small bakery notes — brioche and toast — emerge from judicious barrel ageing. The palate opens with a fresh, expressive attack; structure tightens quickly into powerful yet polished tannins that carry rich black fruit and a subtle spicy, slightly cocoa-tinged finish. Made from vines grown on Garonne gravel over chalk, the 2017 vintage benefitted from a generally warm season with a restrained harvest window (mid-September to late October). Fermentation took place in stainless steel and temperature-controlled concrete vats, followed by 12–16 months in barrels with about 40% new oak, producing a wine with immediate appeal and genuine ageing potential. Decant for an hour or two if drinking now; will reward short- to medium-term cellaring.

Winery

忘憂堡（Château Chasse-Spleen）為家族經營的波爾多酒莊，現由 Bernadette Villars 與女兒們管理。酒莊位於 Moulis，傳統風格為主，重視田間管理與分級採收，釀造時結合現代控溫發酵與桶陳工藝，目標是做出既有果實厚度又具陳年潛力的經典梅多克風格紅酒。

Chateau Chasse-Spleen is a family-run estate in Moulis-en-Médoc, overseen by Bernadette Villars and her daughters. Renowned for classic Médoc character, the château combines traditional viticulture with careful modern cellar techniques to produce structured, age-worthy wines that balance ripe fruit with savory complexity.