2011 Chateau Leoville Poyferre

酒體深沉，色澤帶紫紅光澤。香氣以黑色果實為主，慢慢打開會見到胡椒香、烘烤木頭與甘草的細緻線條，微微的松露與雪茄盒氣息在杯中浮現。口感飽滿而緊緻，單寧結實卻圓潤滑順，酸度帶來清爽感，使果味在口中層次分明並延伸至悠長的尾韻。2011 年莊園強調田間精細管理與甄選（人工分選＋光學分揀）、短程冷浸讓果香更純淨，酒液在橡木桶中熟成約 18 個月，既保留果實鮮明度，也帶出優雅的木質香。適合醒酒後享用，配紅肉或風味較重的起司相得益彰。

Deep garnet with purple reflections, this Saint-Julien opens with a powerful bouquet of concentrated black fruit, cedar and spice, evolving toward liquorice and subtle truffle notes with light aeration. On the palate it is dense and medium–full-bodied, showing juicy yet polished tannins, integrated acidity and an expansive, persistent finish. The 2011 vintage benefited from precise sorting, pre-fermentation cold maceration and gentle extraction in the cellar; élevage lasted about 18 months in oak, giving toast and spice without overwhelming the fruit. Sourced from parcels spread across the estate, the wine expresses layered terroir character and long ageing potential.

Specification

• Alcohol %: 13.5 - 14%
• Decant Time: 60-90 minutes
• Taste: black fruit, blackberry, cassis, black cherry, licorice, truffle, cigar box, toast / oak spice, minerality, silky tannins, concentrated, fresh acidity, long persistent finish
• Food Matching: Ribeye steak with red wine sauce, Galloway bone-in sirloin, Roast venison or lamb with herbs, Steak sandwich, Aged cheddar or firm hard cheeses
• Grape Variety: Cabernet Sauvignon : 63%, Merlot : 25%, Petit Verdot : 7%, Cabernet Franc : 5%,

Winery

波菲酒莊為聖朱利安的二級名莊，現屬 Cuvelier 家族經營。酒莊重視田間細緻管理，葡萄園分散在聖朱利安各優良地塊，平均樹齡成熟穩定。田間由 Bruno Clenet 領軍，釀造團隊由 Isabelle Davin 與 Didier Thomann 主理，並與顧問合作強化選果與釀造流程：人工與光學分選、釀前冷浸、以及適度橡木熟成，目的在保留果實純度同時賦予結構與陳年潛力。

Château Léoville Poyferré is a classified Second Growth (2ème Cru Classé) in Saint-Julien, long owned by the Cuvelier family and managed with a focus on vineyard expression across roughly 80 hectares. Under the viticultural care of Bruno Clenet and the cellar team led by Isabelle Davin and Didier Thomann — with consulting input from Michel Rolland — the estate has invested in careful sorting, clonal and parcel-specific work and modern cellar techniques to produce wines with depth, structure and ageing capacity.