1982 Chateau Dauzac

成熟但不失優雅，一款用時間雕琢出的 Margaux。

為什麼選它？（三大理由）
1) 地位與風土 -> 5ème Grand Cru Classé，深層碎礫地賦予礦物感和支撐。
2) 細緻釀造 -> 手工採收、重視分級篩選與重力式入槽，木桶陳年比例高但處理低調，不蓋過酒的本性。
3) 成熟風格 -> 以雪茄皮、皮革、乾果與石墨香氣為主，適合喜歡內斂層次的飲家。

侍酒師私房筆記：打開瓶塞有煙草、雪松與些許香草味，果味退成乾黑果與甘草，入口中等到偏中等偏上的酒體，單寧已經柔順但仍留有結構，酸度保持清爽，餘韻帶灰質和香料感，適合慢慢品、配一道烤牛或硬乳酪。小心處理瓶底沈澱，醒個半小時最好。

生產與釀造重點：Roulleau 家族經營，採用人工小桶採收與上下篩選；採用重力流槽入木槽發酵（木槽為雙層條板），發酵溫度控制於約28°C，後期在 100% 法國橡木桶陳年15個月（65%新桶），按品嚐結果換桶與補桶。

葡萄園小檔案：42公頃產區，深層碎礫土壤，根砧包含101-14、Riparia Gloire與3309，植株密度高（約1萬株/公頃），採用 Double Guyot 修剪與摘芽管理，並施以有機肥料，重視平衡與穩定產量。

場景化配餐指南：週末與老友吃牛扒、家庭節日烤牛，或與一盤陳年硬乳酪及烤菇一起慢慢喝，酒體與鹹香配得好。

降維打擊對比：相較於大牌年輕酒款，這支 1982 更靠層次與故事取勝，價格在同等級老年份中具吸引力，適合想要老年份風味但不想付超高溢價的買家。

Soul Hook: A poised Margaux that wears age with grace—tertiary complexity without losing finesse.

Why choose it? (3 reasons)
1) Heritage & terroir -> 5ème Grand Cru Classé from a deep-gravel estate, delivering the mineral backbone collectors seek.
2) Careful cellar work -> Hand-harvested, gravity-fed vats and measured oak ageing (100% French oak, 15 months) for structure without vanity.
3) Mature drinking -> A bottle showing developed tertiary notes: cedar, tobacco and savoury graphite—ideal for those who prefer elegance over youthful power.

Tasting Note (Sommelier's note): On the nose, tobacco, cedar and leather fold around dried black fruits and a hint of vanilla. The palate is medium-bodied with polished, mellowed tannins, a steady acidity that keeps the wine lively and a savoury, graphite-tinged finish that lingers. Expect tertiary complexity rather than bright primary fruit—this is an introspective, mature Margaux.

Producer & Winemaking Notes: Owned by the Roulleau family and classified as a 5ème Grand Cru Classé, the estate emphasises hand harvesting with double sorting and gravity-flow vatting into wooden vats (double staves). Fermentation around 28°C and élevage for 15 months in 100% French oak (65% new) shape a wine of structure and refined oak integration.

Vineyard Notes: 42 hectares on deep gravel outcrops with high planting density (≈10,000 vines/ha). Rootstocks include 101-14, Riparia Gloire and 3309; organic fertilisation and Double Guyot pruning with disbudding support balance and concentration.

Occasion & Serving: Gently decant 30–45 minutes to separate any sediment and allow aromas to open. Serve slightly below room temperature. Perfect for a celebratory roast dinner, a classic steakhouse evening or a quiet night with an aged cheese board.

Competitive Edge: Compared with headline Bordeaux names, this bottle offers mature complexity and classed growth pedigree at a more accessible market price—an informed pick for buyers after old-vintage character without the super-premium markup.

Specification

• Alcohol %: 12.5%
• Decant Time: 30-45 minutes
• Taste: dried black fruit, cedar, tobacco, leather, earthy, graphite, spice, vanilla, savory, mature tertiary notes
• Food Matching: Ribeye steak with red wine sauce, Roast beef or beef rib, Venison, Aged Manchego or hard sheep's milk cheeses, Mushroom risotto with aged Parmesan
• Grape Variety: Cabernet Sauvignon , Merlot ,

Winery

Chateau Dauzac（都薩酒莊）

Chateau Dauzac