Description

• Alcohol %: 12.5%
• Decant Time: 30 minutes
• Taste: lemon zest, white flowers, green apple, stone fruit, toasted almond, hazelnut, creamy texture, buttery mid-palate, saline minerality, vanilla spice, bright acidity, silky finish, medium-plus body
• Food Matching: Roast chicken with herbs, Butter-poached lobster or scallops, Mushroom risotto, Creamy pasta (e.g. fettuccine Alfredo), Soft cheeses (Brie, Camembert), Roast pork with pan sauce
• Grape Variety: Chardonnay : 100%,

Tasting note

來自 Morgeot Les Fairendes 一級田的細緻酒款，前段以白花與檸檬皮帶出清新氣息，接著是水梨與成熟果香，伴隨烤杏仁與一抹香草的橡木痕。口感圓潤、奶油感明顯，但酸度爽脆，讓整體既有豐厚度又保有活力，結尾帶礦物與鹽感，餘韻悠長。酒莊為家族經營，重視田間管理與低產量，手工採收並以溫和壓榨保留果實純淨。酒液在法國橡木桶（以舊桶為主，少量新桶）上陳年、適度攪桶追求滑順質地而不蓋過風土。葡萄園坐落於石灰岩—黏土地塊，老藤帶來濃縮與礦感，既適合現在品飲，也有發展空間。建議微醒半小時再開瓶，會更顯層次。

A focused Premier Cru from Morgeot Les Fairendes showing a refined interplay of citrus and orchard fruit framed by fine toast and almond notes. The nose opens with white florals and lemon zest; the palate is creamy yet energetic, with bright acidity cutting through a silky mid-palate and a saline, lingering finish. Produced by a small family domaine committed to low yields and careful parcel selection, grapes are hand-harvested and handled gently to preserve freshness. Fermentation and élevage take place in French oak barrels (mix of older barrels with a measured portion of younger wood), with time on the lees and light stirring to build texture without overwhelming the site. The vineyard’s limestone-clay soils and mature vines lend concentration, mineral tension and aging potential. Serve lightly chilled with 20–40 minutes of aeration to reveal its aromatic layers; will cellar well through the decade.

Winery

Domaine Vincent & Francois Jouard 是座坐落在 Chassagne-Montrachet 的家族酒莊，強調風土表現與分地管理。酒莊採低產量、分園手採，田間細緻管理以保留果實純度。釀造上採溫和壓榨、在法國橡木桶中發酵與熟成（以舊桶為主，少量新桶），並在酒泥上以適度攪拌建立質地而不遮蓋風土。老藤與石灰岩土壤賦予酒款明確的礦感與陳年潛力。

Domaine Vincent & Francois Jouard is a small, family-run domaine in Chassagne-Montrachet focused on terroir expression and careful vineyard selection. They work parcel by parcel with low yields and hand-harvest practices. Winemaking tends toward gentle extraction: whole-bunch pressing for whites, fermentation in French oak with a conservative portion of new wood, extended élevage on the fine lees with occasional stirring to build texture while preserving freshness. Their mature vines and attention to detail produce precise, long-lived wines that reflect the limestone-driven terroir of Morgeot.