1999 Chateau Poujeaux

保捷1999散發成熟而穩重的氣息：深沉的黑果香伴隨雪茄盒、皮革與溫暖的木香，還有礦質與泥土的細緻輪廓。口感圓潤不失力量，單寧細緻但有支撐，酸度平衡，餘韻帶些香料與森林地面那類成熟的風味。酒莊背景：由Theil家族經營，酒莊管理與釀造由專業團隊掌舵，注重細節與傳統工藝。田間與釀造：葡萄於晚九月到十月之間手採入小籃，經人手與光學分選，採用整粒發酵與柔和浸皮以保留果香與結構；陳年12個月，約半數新法國橡木桶，賦予微妙香草與香料調。葡萄園位於砾石坡地，株距高、排水佳，有利成熟而保留鮮明礦感。這瓶適合短時間醒酒，搭配紅肉或成熟乳酪享用更能顯現層次。

1999 Chateau Poujeaux shows a poised, mature profile: black fruit core of cassis and plum layered with cedar, tobacco and leather, and a graphite-mineral thread. On the palate it offers concentrated but refined flavors, balanced acidity and fine-grained tannins tempered by tertiary nuances of forest floor and spice. Producer notes: managed by the Theil family with Matthieu Cuvelier overseeing operations and Christophe Labenne as winemaker. Vineyard & winemaking: the 70-hectare estate sits on gravelly slopes with a high planting density (10,000 vines/ha); grapes are hand-harvested into small baskets, sorted by hand and optical sorter, then fermented whole-berry with gentle extraction. Ageing: 12 months in oak, approximately 50% new French oak, giving subtle spice and vanilla lift. Total production was modest; the wine displays classic Médoc structure with savoury complexity. Given its age, decant briefly to separate any sediment and to open tertiary aromas.

Specification

• Alcohol %: 13%
• Decant Time: 45 minutes
• Taste: black fruit, cassis, plum, cedar, tobacco, leather, graphite, earthy, oak spice, vanilla, savory, fine tannins, balanced acidity, mature/tertiary notes, minerality
• Food Matching: Beef fore rib, Sirloin steak, Entrecôte with Béarnaise sauce, Venison, Mature Manchego or aged hard cheeses
• Grape Variety: Cabernet Sauvignon : 48%, Merlot : 42%, Cabernet Franc : 3%, Petit Verdot : 7%,

Winery

保捷酒莊位於梅多克的優良地段，面積約70公頃，向來以穩健的田間管理與經典陳年能力著稱。由Theil家族經營，團隊重視高密度栽植與坡地砾石土壤的優勢，採手工採收、嚴格分選，並以柔和的發酵與適度橡木陳年保留果本身與風土特色，釀造風格偏向穩重、層次分明。

Chateau Poujeaux is a well-regarded Medoc estate (about 70 hectares) known for disciplined viticulture and classic, ageworthy wines. Owned by the Theil family, the property has long emphasized meticulous vineyard work—high planting density and gravelly soils on the slopes—and careful cellar practices. Under the current team the fruit is hand-harvested, rigorously sorted and fermented with gentle extraction; élevage typically includes a significant proportion of new French oak to add structure and subtle spice without overwhelming the terroir.