2016 Chateau La Tour Carnet

拉圖嘉利 2016：傳統波爾多骨架、深色果實與烘焙橡木的實力派表現，性價比明顯。

【為什麼選它？】
1) 產區與分級保證 -> 4ème Grand Cru Classé 的穩定品質、價位合理；
2) 細緻釀造工序 -> 田間與廠內多道精選、低溫浸皮與手工踩皮，果味保留得乾淨有層次；
3) 可喝亦可藏 -> 緊實單寧與清爽酸度兼備，即開醒一小時即可享受，也能放多年。

【侍酒師私房筆記】
打開就是黑莓、李子與黑醋栗的濃郁果核，再帶香草橡木、咖啡與黑巧克力的烘焙感。入口寬闊，單寧有咬感但成熟，酸度讓整體不沉，尾段帶點礦質與微微煙燻。建議醒酒一小時，吃重口味紅肉最對味。

【田地與釀造】
莊園屬經典黏土—石灰混合、帶礫質砂土的 Médoc 地形；採摘後在振動分選台與密度分選，果粒經冷卻處理再以重力進入小型橡木與混凝土槽發酵。酒窖手工踩皮、低溫發酵、16 個月橡木桶陳（30% 新桶），品相均衡且有陳年潛力。

【場景化配餐】
週末煎厚切牛扒、朋友小聚的 Beef Wellington 或帶醬汁的烤羊排，都能凸顯這支酒的層次與收斂感。

【降維打擊對比】
比起那些掛名高價的大牌波爾多，La Tour Carnet 用紮實的田間管理與現代化釀法，給你近似一級名莊輪廓但價格更實在。想要穩陣、有架構、又不被價錢嚇退，選它準沒錯。

[Soul Hook] A classic Haut-Médoc with ripe dark fruit, structured tannins and long savory finish — classic Bordeaux elegance at strong value.

[Why choose it?]
1) Classified pedigree -> 4ème Grand Cru Classé quality without the stratospheric price.
2) Serious cellar technique -> vineyard sorting, cryogenic cooling and careful oak ageing (16 months, 30% new) for concentration and balance.
3) Age-worthy structure -> dense tannins and bright acidity mean this will reward short-term decanting or cellar patience.

[Sommelier's notes]
This 2016 shows a generous core of blackcurrant, blackberry and plum framed by vanilla/oak, espresso and dark chocolate. The palate is broad and voluminous with a lively spine of acidity and chewy, ripe tannins—fresh yet built to develop. Expect roasted spice, a subtle mineral/tar note and a long, chocolate-tinged finish. Drink now with 60–90 minutes decant or cellar into the 2030s.

[Winemaking & Vineyard]
From a 4ème Grand Cru Classé estate, grapes are sorted in the vineyard and again on a vibrating table; berries undergo densimetric sorting and a cryogenic cooling tunnel before gravity-fed fermentation in small oak and concrete vats. Pre-fermentation cold soak (8°C), manual pigeage and low-temperature alcoholic fermentation (≈28°C) preserve purity. Aged 16 months in oak (30% new). Soils: clay-limestone with gravely-sandy pockets — classic, structured Médoc terroir.

[Occasion]
Perfect for a celebratory steak dinner, a Cantonese-style roast beef gathering or a special-home Sunday roast; holds up against rich sauces and umami mushrooms.

[Competitive Edge]
Gives you near-first-growth polish — meticulous cellar work and classified terroir — at an average Hong Kong ex-tax price far below comparable big-name Bordeaux, making it a high-impact buy for collectors and diners alike.

Specification

• Alcohol %: 13.5-14%
• Decant Time: 60-90 minutes
• Taste: blackcurrant, cassis, blackberry, plum, blueberry, vanilla oak, espresso, dark chocolate, licorice, roasted spice, tar/mineral, firm chewy tannins, fresh acidity, long finish
• Food Matching: Ribeye steak, Beef Wellington, Fillet steak, Roasted lamb / venison, Aged Manchego or hard sheep cheeses, Mushroom-based mains (beef & mushroom ragù)
• Grape Variety: Merlot : 60%, Cabernet_Sauvignon : 37%, Cabernet_Franc : 3%, Others ,

Winery

Chateau La Tour Carnet（4ème Grand Cru Classé），現由 Bernard Magrez 擁有。莊園在 Médoc 擁有傳統黏土—石灰與礫砂土，結合嚴謹的田間管理與現代化釀造手法，走穩健、能陳年的路線。

Chateau La Tour Carnet — a classified 4ème Grand Cru Classé estate in Haut-Médoc, now owned by Bernard Magrez. The domaine combines classical Médoc terroir with modern cellar technology and meticulous vineyard sorting to produce structured, age-worthy wines.