Description

• Alcohol %: 12.5 - 14%
• Decant Time: 60-90 minutes
• Taste: dark/black fruit, ripe plums, red cherry, nougat, candied orange zest, herbal savouriness, coffee, licorice, jammy, spicy oak, chalky/mineral finish, integrated tannins, vanilla toast
• Food Matching: Beef (ribeye, steak), Venison and game, Lamb dishes (e.g. lamb pie), Hearty stews, Steak and kidney pie, Mature / aged cheeses
• Grape Variety: Merlot , Cabernet Franc , Cabernet Sauvignon ,

Tasting note

蒙布斯奎2005散發出成熟深色果香，伴隨牛奶糖與蜜餞柑橘的誘惑香氣，並帶有些許草本與咖啡、甘草的複雜層次。口感豐盈圓潤，黑果與熟李的果實味厚實而誘人，紮實卻已經開始變得細緻的單寧為酒體提供骨架；橡木的香料和微微烘烤感與礦質感融合，讓餘韻清晰且綿長。酒莊位於32公頃多樣性極高的田地：從深層含鐵的沙質、砂礫到砂黏土等不同土壤，平均樹齡約38年，造就這款酒的複雜性與結構。釀造上採用恆溫不鏽鋼發酵槽，酒精發酵後於桶中進行乳酸發酵，接著以18–24個月的新橡木桶熟成並每三個月澄櫃一次，裝瓶前才調配，亦不進行精製過濾。建議醒酒一小時左右，與紅肉或熟成起司一同享用最為契合。

A confident Saint-Emilion Grand Cru showing ripe, layered aromatics of dark berries, nougat and candied citrus peel with subtle savory and herbal notes. The palate is plush and generously textured — opulent black fruit and ripe plum flavors supported by spicy, well-structured tannins and judicious new-oak spice. Chalky mineral notes and a lingering, slightly toasted finish give focus and elegance. Producer notes mention an average vine age of 38 years across 32 hectares of highly varied terroirs; soils range from deep sandy with ironpan to sandy-gravel and sandy-clay plots. Winemaking is modern and meticulous: temperature-controlled stainless-steel vats, malolactic fermentation in barrels, then 18–24 months ageing in new oak with racking every three months. The wine is blended just before bottling and is neither fined nor filtered. Classified as Saint-Emilion Grand Cru Classé and under the ownership of Gérard Perse, this 2005 vintage is drinking beautifully now but still has cellaring potential through the stated window.

Winery

蒙布斯奎屬於聖埃美隆特級莊園（Grand Cru Classé），現由Gérard Perse經營。酒莊注重田塊分級與精細管理，結合現代化溫控發酵與長時間新桶熟成，追求濃郁但層次豐富的風格。

Chateau Monbousquet, classified Saint-Emilion Grand Cru Classé and owned by Gérard Perse, is known for a modern, meticulous approach: careful vineyard selection across varied terroirs, temperature-controlled fermentations and extended new-oak ageing to craft powerful yet refined wines.