Description

• Alcohol %: 13.5%
• Decant Time: 45 minutes
• Taste: truffle, smoke, black plum, cherry, floral, earthy, mineral, lush texture, sensuous, present tannins, long finish
• Food Matching: Beef (ribeye, sirloin), Venison, Lamb (kreatopita, roast), Meat in filo pastry, Mature hard cheeses, Mushroom and truffle dishes
• Grape Variety: Merlot , Cabernet Franc ,

Tasting note

來自家族經營的小酒莊，2009 年的菲迪克里奈堡展現成熟而迷人的波爾多風格。杯中先是花香，隨即化為黑李與櫻桃的深沉果味，再帶出松露與煙燻的土感。入口質地豐滿圓潤、口感絲滑，礦物感與泥土氣息為整體增添層次，單寧已成熟但仍提供良好支撐，餘韻悠長。田間採用手工採收，葡萄園位於礫石與礫石覆蓋黏土的坡地，有利於集中果實風味。釀造上採用冷浸皮（3 天、10°C）、發酵時長與浸皮共 3–4 週，完成後在法國橡木桶中進行乳酸發酵與 2 個月的澄清／動盪（lees work），最後在 65% 新桶中熟成約 15 個月。搭配烤牛排、羊肉或菇類松露料理最合適，適合慢慢品味或繼續小心收藏。

A concentrated Pomerol from a small family estate, the 2009 Chateau Feytit-Clinet opens with lifted florals over deep black-plum and cherry fruit, threaded with truffle and a hint of smoke. The palate is plush and sensuous, earthy and mineral, with ripe, present tannins that give structure without overwhelming the wine’s layered fruit. Ready to enjoy now yet with the balance to age further, this bottling spent a cold pre-fermentary maceration (3 days at 10°C), a 3–4 week maceration including fermentation, then malolactic in barrels. Lees work for two months and maturation lasted 15 months in French oak (65% new). Vineyard parcels sit on gravel and gravel-on-clay soils; grapes are hand-harvested and the estate uses traditional cork closures. Excellent with rich red meats, game and truffle-accented dishes.

Winery

菲迪克里奈堡由 Chasseuil 家族經營，是波爾多 Pomerol 的小酒莊之一。葡萄園多為礫石與礫石覆蓋黏土，排水良好、有利於果實成熟與風味集中。所有葡萄以人工採收，釀造程序包含低溫冷浸皮、長時間浸皮發酵、在木桶完成乳酸發酵，並有數月的酒泥處理與攪拌，最後在法國橡木桶（65% 新桶）熟成約 15 個月。總體風格偏向經典、紮實且具陳年潛力。

Chateau Feytit-Clinet is a family-owned Pomerol estate run by the Chasseuil family. The vineyard sits on gravel and gravel-on-clay soils in the tiny but prestigious Pomerol appellation. Fruit is hand-harvested; winemaking combines traditional techniques with careful temperature control: cold pre-fermentary maceration, extended maceration including fermentation, malolactic in barrels, lees work for stability and 15 months ageing in French oak (65% new). Style is classic Pomerol—concentrated, textured and ageworthy.