2005 Chateau Clinet

克里奈堡2005呈現波美侯典型的豐厚與細緻：香氣以烘烤香草、熟李、黑醋栗、焦糖巧克力及些許松露煙燻味為主，入口飽滿、果脂感豐厚，單寧雖有力量但細緻圓潤，帶來絲滑的口感與悠長餘韻。酒莊現由Ronan Laborde掌舵，採分地塊（plot-by-plot）釀造，釀程在不鏽鋼槽分批發酵，之後以橡木桶約18個月熟成，嚴謹篩選與低產量管理是風格關鍵。葡萄園位於波美侯以黏土為主的地塊，土壤賦予酒體濃縮的水果與穩定的結構。建議醒酒約30分鐘，搭配烤羊、紅肉或帶有醬汁與蘑菇風味的菜色最為合拍。

2005 Château Clinet is a powerful, sensuous Pomerol with a dense, ruby core and an expressive aromatic profile of roasted herbs, plum and black-currant fruits, caramelized chocolate, truffle and smoke. On the palate it is broad and expansive—rich, glycerin-coated fruit sits alongside fine, velvety tannins and a long, persistent finish. Producer notes: under Ronan Laborde the estate pursues an opulent, precise style; fruit selection is meticulous and yields are carefully managed. Winemaking: plot-by-plot vinification in stainless-steel tanks with individual selection, followed by roughly 18 months in oak; the wine is oaked and built for ageing. Vineyard notes: rooted in Pomerol’s clay-rich terroir, the vineyards deliver concentrated fruit and ripe tannins that produce a plush texture and great depth. Best enjoyed with hearty roasted or braised red meats and aged cheeses. Decant for about 30 minutes if serving now; it will age comfortably for many years.

Specification

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: roasted herbs, plum, black currant, caramelized chocolate, truffle, smoke, licorice, violet, nougat, velvety tannins, silky texture, glycerin-rich, long finish
• Food Matching: Beef (ribeye, T-bone), Lamb (roasted or braised), Venison and game, Braised short ribs, Mushroom risotto or dishes with umami, Aged hard cheeses (Comté, aged cheddar)
• Grape Variety: Merlot , Cabernet Sauvignon ,

Winery

克里奈堡是波美侯一座頗具代表性的酒莊，以濃郁而優雅的風格聞名。現由Ronan Laborde經營，強調分地塊管理、嚴格篩選與低產量，釀造時在不鏽鋼槽分批發酵並以橡木桶延長熟成，目的在帶出豐富的果實與圓潤的酒體。

Château Clinet is a prestigious Pomerol estate known for an opulent, sensual style. Now under the ownership of Ronan Laborde, the domaine focuses on careful plot selection, low yields and precise vinification. Fermentation is handled plot by plot in stainless-steel tanks, followed by extended oak ageing to build texture and concentration.