2020 Chateau Pavie

口感筆記：柏菲2020呈現濃郁而優雅的黑色與紅色果實，莓果與黑櫻桃交織，伴隨薰衣草與玫瑰的花香，還有林地、礫石的礦質氣息。酒體中上至飽滿，酸度鮮明，單寧細緻而有力量，收結長而帶鹹感。
酒莊與釀造：柏菲屬於頂級列級酒莊，釀酒團隊會依照年份調整發酵策略。葡萄在溫控木槽上浸皮約三週，進入橡木桶進行乳酸發酵，之後以大量新桶（約70–100%）陳年18–32個月，帶出香草、香料與微苦巧克力的輪廓。
葡萄園與土壤：酒莊地塊分布於石灰岩高原與中坡的黏土—石灰岩土壤，部分地段位於富含星狀石灰岩的下層，海拔差異帶來層次與礦感。田地管理與嚴格分級採收，確保果實成熟度與結構平衡。
整體感受：這是一支兼具力量與精緻口感的酒款，適合想要體會波爾多頂級風格與長期陳年潛力的飲家。

Tasting Note: The 2020 Château Pavie offers a beguiling mélange of ripe black and red fruits — black cherry, blackberry and juicy plum — lifted by floral notes of lavender and rose oil and earthy scents of forest floor and crushed stone. Medium‑to‑full bodied, it is tightly wound with terrific energy: very fine‑grained, polished tannins frame concentrated fruit while bright acidity keeps everything lifted. The palate delivers layers of spice, tobacco and a mineral, saline finish that lingers for a long time.
Producer Notes: From a Premier Grand Cru Classé A estate, this vintage reflects Pavie’s commitment to power balanced with precision. The team adapts vinification to each year to preserve purity and terroir expression.
Winemaking: Fermentation is done on skins for roughly three weeks in temperature‑controlled wooden vats with malolactic fermentation carried out in oak barrels. Depending on the cuvée and the year, ageing takes place in 70–100% new oak for 18–32 months, contributing spice and subtle mocha notes while maintaining freshness.
Vineyard Notes: Pavie’s parcels sit across the limestone plateau and mid‑slope clay‑limestone soils, some on asteriated limestone subsoil. Elevation and mineral soils provide the wine’s graphite/mineral spine and the precise tannic structure. Production is limited and meticulously handled to achieve ripe concentration and textural elegance.

Specification

• Alcohol %: 14.5%
• Decant Time: 90 minutes (1.5 hours); up to 2 hours for maximal expression
• Taste: black cherry, blackberry, plum, red berries, lavender, rose oil, forest floor, Sichuan pepper, tobacco, licorice, dark chocolate, espresso, oak spice, minerality, fine-grained tannins, long finish
• Food Matching: Roasted lamb (leg or shoulder), Beef sirloin or ribeye, Venison and other game, Rich stews and braises, Aged hard cheeses (Comté, Manchego, aged cheddar), Mushroom and truffle dishes
• Grape Variety: Merlot , Cabernet Franc , Cabernet Sauvignon ,

Winery

柏菲酒莊是聖艾美濃最負盛名的頂級酒莊之一（Premier Grand Cru Classé A）。酒莊坐落在不同的石灰岩與黏土—石灰岩坡地上，重視田間管理與分級採收，釀造上結合現代與傳統手法。大量新橡木桶陳年為酒款帶來結構與豐富性，土地的礦質特徵也十分明顯。

Château Pavie is one of Saint‑Émilion’s most prestigious estates, classified Premier Grand Cru Classé A. Situated on varied limestone and clay‑limestone slopes, Pavie combines meticulous viticulture with modern and traditional winemaking to produce wines of power, texture and mineral precision. Yields are managed carefully and ageing in a high proportion of new oak is used to build structure and complexity.