品飲印象：酒液深寶石紅，香氣立體且有層次——紅醋栗果醬、黑櫻桃與黑覆盆子為主調，夾雜野草叢（garrigue）、野百里香和一抹花香。入口中等偏滿，果味濃郁而鮮活，酸度為整體帶來清爽脈動，單寧細緻但有紮實骨架，帶有礦質與鐵質的餘韻，收束持久。 田間與生產：來自 Pessac‑Léognan 的麗嘉奧比安酒莊，2021 年採收期落在9月23日至10月1日，全園人工採摘，葡萄園為 Mindel 礫石覆蓋的黏土與石灰質土壤，老藤地塊讓果實濃縮且礦感明顯。 釀造工藝：不壓碎採入發酵槽，使用不銹鋼、木槽與混凝土槽，發酵期約35天，並採用較高比例的整串發酵，部分在橡木桶中完成蘋果酸轉化。陳年24個月，80% 使用新法國橡木桶，另有大桶與陶甕（安瓿）參與，混合的容器與整串發酵讓酒體既有細膩觸感也保有野性與深度。 口感建議：單寧細緻但有力量，入口有彈性與張力，先醒一小時能更開放；搭配紅肉或燒烤更能凸顯其香料與礦物層次。總之是一款既能馬上享受，也值得收藏等待發展的經典之作。
Tasting Note: Deep garnet in the glass, this wine bursts with vivacious red and black fruit — redcurrant jelly, black cherry preserves and black raspberry — layered with garrigue, wild thyme, dried flowers and a graphite-mineral thread. The palate is medium–full, concentrated and precise: intense fruit layers supported by tightly knit, grainy yet polished tannins and refreshing acidity, finishing on a lingering, iron-tinged mineral note. Producer & Vineyard: Produced by Château Les Carmes Haut-Brion in Pessac‑Léognan, the 2021 vintage was hand-harvested between 23 September and 1 October from Mindel graves over clay and limestone soils. Some parcels are very old, lending concentration and pronounced mineral lift. Winemaking & Ageing: Fermentation was performed in thermoregulated stainless steel, wooden and concrete vats, largely vinified without crushing and notably with a high proportion of whole-bunches. Initial fermentation lasted around 35 days; malolactic fermentation was carried out partially in barrel. The wine matured for 24 months—principally in French oak (around 80% new), with additional élevage in large foudres and terracotta amphorae—giving an elegant oak frame and textural complexity. Why buy: A structured, elegant Pessac‑Léognan with serious ageing potential. Expect a wine that is showy now with air but built to evolve gracefully over decades.
麗嘉奧比安位於 Pessac‑Léognan，是一座重視風土與細緻工藝的酒莊。現由 Patrice Pichet 擁有、Guillaume Pouthier 負責管理，團隊在田間與釀造上講究細節：全園手採、選擇性整串發酵，並融合法國新桶、大桶與陶甕熟成。風格既保有波爾多傳統的優雅，又有現代化對質地與礦感的追求。
Château Les Carmes Haut‑Brion is a respected estate in Pessac‑Léognan known for its elegant, mineral-driven reds. Under the ownership of Patrice Pichet and the management team led by Guillaume Pouthier, the domaine combines traditional Bordeaux craft with thoughtful modern techniques—meticulous harvesting, selective whole-bunch fermentations and a mix of oak, foudre and amphora ageing—to produce wines of tension, freshness and ageworthiness.
