Description

• Alcohol %: 14.5%
• Decant Time: 45 minutes
• Taste: black cherry, plum, dried tobacco, cedar, leather, earthy, graphite, savory, mature spice, silky tannins, long finish
• Food Matching: Beef (steak, sirloin, flank), Venison, Lamb (kebab, roast), Korean bulgogi, Rich stews and braises, Aged hard cheeses
• Grape Variety: Merlot , Cabernet Franc , Cabernet Sauvignon , Malbec , Petit Verdot ,

Tasting note

考茲堡 2003 帶著成熟而沉穩的氣息，入口先是黑莓與成熟李子的果香，隨即轉為皮革、煙草與雪松的陳年風味，口感圓潤但不失層次。莊園採傳統釀法，果實經過細心挑選與橡木桶陳年，讓單寧從緊實逐漸柔化，留下溫潤的質地與礦物感。葡萄園位於聖艾美濃經典坡地，土壤以黏土與石灰岩為主，低產量與年輕樹齡混合的栽培管理，塑造出這款既有果實飽滿又帶陳年複雜性的紅酒。建議醒酒約45分鐘，配上燒烤牛排、燉羊肉或風味濃郁的肉類料理最對味。

A classic Saint-Emilion Grand Cru from a warm 2003 vintage, this bottle shows ripe black fruit framed by tertiary notes of tobacco, cedar and leather. The nose opens with plum, black cherry and a hint of graphite; on the palate it’s medium-full with a dense core of flavour, silky but present tannins and savory, mineral undertones. Vinified in the traditional style and matured in oak barrels, the wine offers an approachable maturity—there’s still freshness but the youthful bite has rounded into a more integrated texture. Perfect with roasted or braised red meats and dishes with rich, savory sauces.

Winery

考茲堡坐落在聖艾美濃典型的坡地，莊主重視田間管理與低產量策略，採用保守而紮實的釀造方式與橡木桶陳年，讓葡萄園的石灰岩與黏土風土清楚表現於酒款之中。酒莊規模不大，但追求穩定與品質的細節，喝得到產區的調性與陳年後的柔和韻味。

Chateau du Cauze is a traditional Saint-Emilion estate known for producing classic, terroir-driven wines. Working with low yields and attentive vineyard care, the domaine favours traditional vinification and élevage in oak to shape balanced, expressive wines that reflect the limestone and clay soils of the appellation.