Description

• Alcohol %: 13.9%
• Decant Time: 30 minutes
• Taste: honeyed, dried apricot, apricot jam, orange zest, mandarin, vanilla, beeswax, honeysuckle, almond, citrus zest, minerality, viscous, round, opulent, balanced acidity, long finish, botrytis character
• Food Matching: Foie gras / duck liver crème brûlée, Blue cheeses (e.g. Cabrales, Stilton), Poached pears or stone-fruit desserts, Custard tarts (Torta della Nonna), Steamed chocolate pudding with poached fruit, Toasted nuts and almond-based desserts
• Grape Variety: Semillon : 80%, Sauvignon Blanc : 20%,

Tasting note

這支法歌甜白帶著明亮的稻草金色澤與濃郁卻不膩的蜜香。香氣以杏子果醬、蜜糖、香草與橙皮為主，還有一抹金合歡花和蜂蠟的細緻氣息。口感飽滿黏稠，果實甜潤但被活潑的酸度切割得乾淨，整體平衡優雅、不顯厚重。酒莊以精細分次採收捕捉貴腐成熟度，入桶發酵並長期陳年約30個月，保留了層次與鮮度。由Lur-Saluces家族經營，產量有限，適合搭配鵝肝、藍紋乳酪或奶香類甜點細細品味。

A luminous pale straw-gold Sauternes showing concentrated botrytis character and refined sweetness. Aromas of apricot jam, honey, vanilla and citrus zest are lifted by floral honeysuckle and a subtle beeswax/mineral thread. On the palate it is round and viscous, with plush, opulent fruit tempered by lively acidity that keeps the wine poised rather than heavy. Barrel fermentation followed by a long élevage (around 30 months) brings gentle spice and depth without overt oakiness. The estate practices meticulous selective picking during several late-September to October passes to capture noble rot at varying concentration levels. Managed by the Lur-Saluces family and vinified under François Amirault, production is small and focused, resulting in a dessert wine of great balance and an impressively long finish.

Winery

法歌莊園是蘇特恩著名的老牌酒莊，長期由Lur-Saluces家族呵護。酒莊只專注生產一款頂級甜白，葡萄園位於黏土砾石地，為保留貴腐特質採用多次人工分級採收（九月下旬至十月），每一波摘下的果實都追求最佳濃縮與平衡。釀造上採桶中發酵與長期陳年（約30個月），產量不大但極為講究，成酒兼具細緻、質地與陳年潛力。

Château de Fargues is a historic Sauternes estate long associated with the Lur-Saluces family. The domaine focuses exclusively on a single, top-tier sweet wine produced from carefully selected botrytised grapes. Vineyard holdings sit on clayey gravel soils and are managed for precision: several hand-harvest passes in late September and October capture the noble rot at optimal concentration. Under the stewardship of Alexandre de Lur Saluces and winemaker François Amirault, fermentation in barrels and extended élevage emphasize finesse, texture and ageworthiness in small, meticulously crafted bottlings.