Description

• Alcohol %: 13.5 - 15%
• Decant Time: 1–2 hours
• Taste: tarry, smoky, blackberry, raspberry, liquorice, tobacco, cocoa, walnut, concentrated, velvety, long finish, freshness
• Food Matching: Roast lamb, Braised short ribs, Grilled ribeye or porterhouse, Venison or game dishes, Rich mushroom ragù, Aged hard cheeses (Comté, Manchego), Dark chocolate desserts (in moderation)
• Grape Variety: Syrah : 100%,

Tasting note

這款來自 Hermitage 單一園的酒，以約 4 公頃的特別地塊釀製，地層為細沙沉積覆蓋花崗岩母岩。老藤低產，以手工採收；全穗去梗後在混凝土槽發酵，採每日一到二次踩皮、發酵溫度控制在 32°C 以下，浸皮 4–5 週讓單寧更圓潤。只取自由流酒，之後以法國橡木桶（約三成新桶）熟成 18–20 個月，自然澄清。 聞起來有煙燻與焦油感，黑果與紅果的濃郁果香（黑莓、覆盆子）交織甘草、核桃、可可與菸草的層次。入口先是有力的衝擊，隨即鋪展為絲絨般的口感與細緻單寧，酸度帶來清爽感，使整體濃郁卻不悶，尾韻悠長。適合喜歡結構感與陳年潛力的酒友，搭配重口味或慢燉料理最合適。

A single‑plot Hermitage from a roughly 4‑hectare parcel with a thin sediment layer over granitic bedrock. Hand‑harvested fruit from old, low‑yielding vines is fully destemmed and fermented in concrete; one to two daily foot treads and a controlled fermentation (never above 32°C) precede a long maceration of four to five weeks to promote tannin polymerisation. Only the free‑run fraction is selected for this cuvée. Maturation occurs 18–20 months in French oak (≈30% new) with natural clarification. In the glass it shows a deep garnet core with purple rim. The nose is tarry and smoky alongside dense black and red fruit—raspberry and blackberry—plus walnut, liquorice and subtle cocoa and tobacco notes. On the palate the wine delivers a powerful, concentrated attack that quickly becomes velvety and finely balanced: ripe fruit density, firm yet polished structure, and a long, persistent finish. Highly ageworthy; peak drinking falls within the 2025–2045 window.

Winery

沙普提亞由 Michel 與 Marc Chapoutier 家族經營，著重表現風土與單一園個性。酒莊在羅納河谷率先推廣生物動力栽培（多處獲 Demeter 認證），田間管理和釀造上都講求細緻與尊重原地風土。

M. Chapoutier is a family‑led domaine headed by Michel and Marc Chapoutier, noted for terroir-driven, single‑vineyard bottlings and early adoption of biodynamic viticulture (Demeter certified on many holdings). The house focuses on expressing site specificity across the Rhône through careful vineyard work and conservative, hands-on cellar practices.