Description

• Alcohol %: 40%
• Decant Time: 20 minutes
• Taste: dried fruit, prune, toffee, caramel, vanilla, toasted oak, baking spices, leather, roasted nuts, long finish
• Food Matching: Dark chocolate (70%+), Blue cheese, Foie gras, Roast duck or game, Walnuts and toasted nuts, Crème brûlée or caramel desserts, Cigar (as accompaniment)
• Grape Variety: Ugni Blanc : 58%, Colombard : 16%, Folle-Blanche : 14%, Baco : 12%,

Tasting note

這款1965年滴隆雅陳年雅文邑，散發成熟果乾、李乾與蜜餞皮的香氣，隨之而來的是焦糖、香草與輕度烘烤橡木的溫暖香調。入口圓潤、油潤且層次豐富，焦糖與烘焙堅果交織，餘韻悠長，帶有微妙皮革與香料的餘味。酒莊沿襲家族傳統，自1893年起由巡迴蒸餾師創立，酒廠位於Lannepax，既使用經典的連續蒸餾法，也保留雙重蒸餾技藝，並以超過千桶的橡木與玻璃瓶（Bonbonnes）陳年保存。葡萄園約45公頃、分為11塊地，由專人全年細心照料；釀造時分批低溫發酵與澄清，確保基酒酸度與香氣，為最終蒸餾打好基礎。建議先靜置20分鐘再慢飲，細細品嚐它的豐富口感與持久尾韻。

A richly aged vintage from a historic Armagnac house, this 1965 Delord reveals layers of dried fruit, prune and candied citrus on the nose, followed by warm toffee, vanilla and toasted oak. The palate is plush and silky, offering caramel, roasted nuts, subtle leather and baking spice framed by balanced acidity and well-integrated oak. Decades in a mixture of barrels and glass bonbonnes have polished the eaux-de-vie into a complex, very long finish. Producer highlights: the Delord story began in 1893 with a travelling distiller; today the estate combines traditional continuous distillation with double distillation and meticulous cellar aging. Winemaking notes: grapes are harvested, pressed and vinified separately with careful temperature control and must settling to yield lightly acidic base wines ideal for distillation. Vineyard notes: the family’s 45-hectare estate around Lannepax is split into 11 parcels and tended year-round, producing the characterful wines destined for Delord’s cellars. Best enjoyed neat in a tulip glass after a short rest to open up the aromatics.

Winery

滴隆雅家族的雅文邑傳承始於1893年，創辦人為巡迴的蒸餾師，習慣把蒸餾器帶到各農場作業。現今位於Lannepax的酒莊仍保留傳統工法，同時注重技術細節：分批發酵與溫度控制、使用連續與雙重蒸餾兩種方法，並以橡木桶與玻璃大瓶陳放酒液。葡萄園分11塊地、約45公頃，由專人全年照料，每一階段都在為酒體的深度與細緻度打下基礎。

Delord is a family Armagnac house whose story began in 1893 with Prosper Delord, a travelling distiller who worked farm-to-farm. The estate in Lannepax blends tradition and precision: grapes are vinified with careful temperature control and must settling, then distilled using both the regional continuous method and double distillation. Cellars hold over a thousand barrels and older vintages are preserved in glass bonbonnes, producing focused, characterful eaux-de-vie.