1996 Chateau Fonbadet

Pauillac 經典陳年：礫石感、雪茄皮與黑果，酒體有骨有味，適合和重口味肉類好好配一餐。

【為什麼選它？】
1) 田間手採、雙重篩選 -> 果實乾淨、成熟度一致，入口更精準；
2) 橡木桶陳 16–18 個月（55% 新桶） -> 香料與雪松層次明顯但不搶戲；
3) 深厚 Garonne 礫石地 -> 支撐結構、延長餘韻，越慢飲越顯風采。

【侍酒師私房筆記】打開後先聞到黑加侖與乾果，接著是雪松、雪茄盒與皮革氣息。陳年讓單寧變得內斂但仍有支撐感，酸度保持清爽，餘韻帶點礦石與香料。老年份的魅力在於細節：不用猛醒太久，給它 30–60 分鐘，就會慢慢展開故事。

【場景化配餐指南】週末在家烤一塊帶脂肋眼、朋友來的聚餐以紅燒牛腩配飯、或節日宴席配成熟硬質乾酪——在香港既適合上館子也適合在家慢慢享受。

【降維打擊對比】相比那些廣告砸大錢的名莊，1996 Chateau Fonbadet 給你同樣的波爾多傳統結構與陳年複雜性，價格更實在，適合想要成熟風味但不追標籤的飲家。

[Soul Hook] A classic Pauillac from a mature 1996 vintage — structured, savoury and built for serious food moments.

[Why choose it?]
1) Hand-harvested & double-sorted -> cleaner fruit and precise ripeness for a more refined mid-palate.
2) 16–18 months in French oak (55% new) -> integrated cedar and spice without overpowering the core fruit.
3) Pauillac gravel terroir -> firm backbone and long finish that rewards slow drinking and pairing.

[Sommelier's notes] On the nose expect blackcurrant and cassis framed by cedar, tobacco and a hint of dried herb. The palate shows steady, resolved tannins — not aggressive but present — with savoury leather and graphite notes from age. Acidity keeps it fresh; oak provides a spicy, lingering finish. Best enjoyed after a gentle decant to let tertiary aromas unfold.

[Occasion] Perfect for a Hong Kong special dinner: roast beef at a neighbourhood steakhouse, celebratory family meal, or paired with an aged cheese board over relaxed conversation.

[Competitive edge] Offers the structure and Pauillac signature of much pricier grand crus, but at a value position — mature vintage complexity without the top-château price tag.

Specification

• Decant Time: 45 minutes
• Taste: blackcurrant / cassis, cedar / cigar box, tobacco / leather, gravel minerality, dried herbs / spice, matured oak, earthy
• Food Matching: Roast beef / Ribeye / T-bone, Braised beef dishes（如紅燒牛腩）, Venison / Game dishes, Aged hard cheeses（Lincolnshire Poacher, aged cheddar）
• Grape Variety: Merlot , Cabernet Sauvignon ,

Winery

馮百代

Chateau Fonbadet