2010 Chateau Montfollet le Valentin (18000 ml)

2010 Chateau Montfollet le Valentin (18000 ml)

2010 Chateau Montfollet le Valentin (18000 ml)

夢富來堡 - 情人醇釀
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2010 Chateau Montfollet le Valentin (18000 ml)

這瓶2010夢富來堡「情人醇釀」帶有布萊耶典型的沉穩風格:深石榴紅色澤,先以成熟黑果、梅子與黑醋栗吸引,接著出現雪松、菸草與礦質氣息。口感紮實,黑果濃郁但不厚重,單寧結構明顯且磨得細緻,酸度活潑帶動整體節奏,橡木香與辛香料為尾段添了層次。酒莊以傳統而嚴謹的釀製手法處理果實,發酵溫控、以橡木桶熟成以提升香氣與口感平衡。葡萄園位於布萊耶沙礫與黏土石灰混合土壤,受大西洋風影響,產量控制下果實集中且帶礦質感。建議醒酒約45分鐘,適合搭配烤羊、紅肉與陳年硬質起司,氣氛與料理都能被它的香氣與結構襯托起來。


A classic Blaye Bordeaux from Chateau Montfollet, the 2010 Le Valentin shows a deep garnet core with a complex nose of ripe black fruit, plum and cassis layered with cedar, tobacco and subtle graphite. The palate is structured and focused: concentrated dark fruit is supported by firm, well-integrated tannins and lively acidity, while toasted oak and earthy mineral notes emerge with air. Vinified in the region's traditional style, fermentation was handled with temperature control and the wine saw careful barrel ageing to add spice and texture without overwhelming the fruit. The estate benefits from Blaye’s gravel and clay-limestone soils and Atlantic breezes that give freshness and mineral lift. Serve gently decanted to reveal tertiary notes of leather and spice; pairs beautifully with roasted and grilled red meats, game and mature cheeses.

 

Specification

  • Alcohol %: 13.5 - 15%
  • Decant Time: 45 minutes
  • Taste: black fruit, plum, blackcurrant, cedar, tobacco, graphite, earthy/mineral, leather, spice, firm tannins, balanced acidity, oak spice
  • Food Matching: Roast lamb, Grilled sirloin, Beef stew, Venison, Shepherd's pie, Aged hard cheeses, Mushroom ragout
  • Grape Variety: Merlot , Cabernet Sauvignon , Cabernet Franc , Malbec , Petit Verdot ,

 

Winery

夢富來堡隸屬於 Chateaux Solidaires 系列,位於布萊耶產區。酒莊重視田間管理與產量控制,葡萄園多為沙礫與黏土石灰土,受海風調節溫度。釀酒上採傳統與現代結合:溫控發酵並以橡木桶熟成,追求果實與結構的平衡,讓酒更適合搭餐與陳放。

Chateau Montfollet is produced under the Chateaux Solidaires umbrella in the Blaye district. The estate focuses on classic Bordeaux expressions from modest yields, using careful vineyard management on gravel and clay-limestone soils and traditional vinification with temperature-controlled fermentation and barrel ageing to craft balanced, food-friendly wines.

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