Description

• Alcohol %: 13 - 13.5%
• Decant Time: 30-60 minutes
• Taste: citrus zest, white peach, green apple, hazelnut, toasted oak, creamy texture, bright acidity, saline minerality, white flowers, almond, vanilla, long finish
• Food Matching: Smoked ham hock and hazelnut terrine, Veal cheek in white wine, Roast turbot, Chicken or turkey (simply prepared), Comté and other aged cheeses, Rich seafood with butter or cream-based sauces
• Grape Variety: Chardonnay ,

Tasting note

這瓶來自 Morgeot 一級園的酒，香氣清新帶有柑橘皮、白桃與青蘋果的亮麗層次，接着浮現烘烤榛果與細緻香草的暖意。口感圓潤、奶油感明顯，但酸度俐落，礦物感與鹹味收尾使整體更有層次與持續力。酒莊筆記：麥托爾在 Morgeot 的地塊採分級選採，重視田間管理與產量控制。釀酒工序偏向保留果香：手工採收、溫和壓榨、冷靜澄清後於法國橡木桶發酵（部分新桶），並以部分乳酸發酵與10–12個月的細澱澱泥熟成與輕攪渣來建立酒體的豐滿與絲滑。葡萄園位於石灰岩與黏土混合土壤，排水良好、日照佳，讓果實既成熟又保有鹹礦物特質。建議略為回溫或醒30–60分鐘再飲，跟海鮮奶油醬、烤魚或帶堅果風味的開胃冷盤非常合拍。

Bright and polished, the 2022 Morgeot Vigne Blanche opens with lifted notes of lemon zest, white peach and orchard apple, then develops into toasted hazelnut, vanilla and subtle warm spice. The palate is creamy and layered — fine mid-palate weight supported by lively acidity and a saline, stony mineral thread that brings focus to the long finish. Producer notes: from Chateau de la Maltroye’s Morgeot parcel, grapes are harvested selectively and handled gently in the cellar to preserve purity of fruit. Winemaking: whole-bunch pressing and a cool settling precede fermentation in French oak (a portion new), followed by partial malolactic and 10–12 months élevage on fine lees with occasional bâtonnage to build texture. Vineyard: Morgeot’s limestone-clay soils, excellent drainage and favourable exposure produce concentrated fruit with mineral lift; low yields and careful canopy work ensure ripeness and balance. Drink now through the early 2030s; chill slightly and allow 30–60 minutes of air for best aromatic expression.

Winery

麥托爾酒莊位於 Chassagne‑Montrachet，長期以來重視田間細緻管理與產區表現。莊園聚焦一級園地塊，控制產量、手工採收，釀造時以溫和壓榨與橡木桶熟成來呈現風土細緻的一面，追求清晰而優雅的風格。

Chateau de la Maltroye is a respected estate in Chassagne-Montrachet known for meticulous vineyard work and a terroir-focused approach. The domaine concentrates on Premier Cru parcels, keeping yields moderate and applying traditional Burgundian cellar techniques—gentle pressing, barrel fermentation and attentive élevage—to express site character with clarity and finesse.