Description

• Alcohol %: 14.5%
• Decant Time: 45-60 minutes
• Taste: black cherry, blackberry, plum, dark chocolate, mocha, licorice, spice, smoke, mineral, velvety texture, firm tannins, polished oak
• Food Matching: Grilled ribeye or sirloin steak, Roasted lamb, Secreto or Abanico Iberico pork, Venison or game, Hearty mushroom dishes and aged cheeses
• Grape Variety: Merlot : 95%, Cabernet Franc : 5%,

Tasting note

這瓶聖愛美隆精品帶著明顯的黑櫻桃與黑梅香，並伴隨可可、摩卡與甘草的深沉氣息。入口質地圓潤、順滑卻有力道，鮮明的酸度讓果味更立體，紮實而細緻的單寧支撐整個結構，橡木味經過16個月陳放已與酒體融合，留下溫暖的香辛與礦物尾韻。酒莊位於黏土—石灰岩高地，地勢起伏、日照充足，深厚黏土與石灰岩基岩賦予酒款穩健的框架與礦物感。酒莊由 Bernard Moueix 管理，團隊對田間管理與分級採收非常謹慎，釀造時注重適度浸皮與橡木熟成，讓酒既能當下享用，也適合陳年。建議醒酒約45至60分鐘，讓香氣更開放，口感更圓潤。

A refined Saint-Emilion Grand Cru with concentrated dark-fruit aromas—black cherry, plum and ripe blackberry—layered with dark chocolate, mocha, licorice and a savoury mineral thread. On the palate it balances plush, velvety fruit with bright freshness and a backbone of fine, carrying tannins; oak influence is present but integrated after 16 months in French barrels. The vineyard sits on a clay-limestone plateau with varied relief and a temperate, sunny exposure—deep, dense clay over limestone lends structure and a mineral edge. Under the stewardship of Bernard Moueix (owners Claire Moueix and Cyril Basteau), parcels are carefully managed and fruit is vinified with measured extraction and ageing to preserve purity and longevity. Drink now after a short decant for immediate pleasure, or cellar for further development through the next two decades.

Winery

塔辛納酒莊座落於聖愛美隆黏土—石灰岩高地，現由 Bernard Moueix 駕馭營運，業主為 Claire Moueix 與 Cyril Basteau。園內重視地塊分級與田間管理，利用丘陵與微氣候取得理想成熟度。釀造上追求溫和浸皮與細膩萃取，並以法國橡木桶熟成約16個月，讓果實與結構達到平衡，既可即飲也適合陳年。

Château Tauzinat L'Hermitage is managed within the Moueix family orbit, with Bernard Moueix overseeing operations and ownership by Claire Moueix and Cyril Basteau. The estate sits on a classic Saint-Emilion clay-limestone plateau, benefitting from varied exposures and a microclimate that promotes ripe, concentrated fruit. Vineyard work emphasizes parcel selection and careful ripeness, while the cellar focuses on balanced extraction and 16 months’ ageing in French oak to integrate fruit and structure.