Description

• Alcohol %: 13%
• Decant Time: 1 hour (60 minutes)
• Taste: blackcurrant, blackberry, wild strawberry, tobacco, menthol, smoky, cedar, mineral, fine tannins, medium-bodied, elegant, savory, earthy
• Food Matching: Roast lamb (shepherd's pie), Grilled or T-bone steak, Venison and other game, Beef hachis parmentier, Aged cheddar and hard cheeses, Mushroom-based dishes and earthy sauces
• Grape Variety: Merlot : 50%, Cabernet Sauvignon : 39%, Cabernet Franc : 11%,

Tasting note

品飲小結：2014 年的奧比安香氣內斂卻層次豐富，黑色果實帶出一抹活潑的野草莓，隨之浮現煙草、些許薄荷感與溫和的烤橡木香。口感中等偏厚，單寧細緻滑順，酸度明快，整體節奏精準，既有力量也很優雅。 酒莊與年份：由 Domaines Clarence Dillon 經營、Jean-Philippe Delmas 掌舵，2014 年經歷了拯救性的印第安夏季，九月的晴朗與晝夜溫差讓葡萄達到理想成熟度。採收細緻分期，產量適中，品質穩定。 釀造與熟成：溫控發酵、長時間浸皮以獲得均衡的色澤與單寧，之後以法國橡木桶熟成約 18 個月（新桶比例偏高但已被合理控制），烤桶香與果味融合得很自然。 田地與風土：莊園位於 Pessac 鄉鎮，靠近波爾多市區，砾石與黏礫混合土壤賦予礦感與穩定的成熟期。整體而言，這是一支有陳年潛力、搭配紅肉或陳年起司非常對味的頂級酒款。建議醒酒一小時，溫度約 16–18°C。

Tasting note: The 2014 Chateau Haut-Brion opens with a refined bouquet of black fruit — ripe blackcurrant and blackberry — underscored by brighter wild strawberry notes and faint floral lift. Secondary layers of tobacco, subtle menthol and gentle smoke/cedar emerge with aeration. On the palate it is medium-bodied, precise and composed: fine-grained tannins frame concentrated fruit while lively acidity keeps the profile fresh. Oak influence is polished after 18 months in French barrels, providing spice and structure without dominance. Producer & vintage notes: Under Domaines Clarence Dillon and winemaker Jean-Philippe Delmas, the 2014 vintage benefited from an exceptional Indian summer that rescued ripening after a cool summer. Meticulous picking from 11 September to 10 October and careful selection produced balanced, fully ripe fruit at moderate yields. Winemaking: Grapes were temperature-controlled during fermentation, with a traditional maceration period leading into élevage of 18 months in French oak (c.70% new). Fermentation management aimed to extract ripe tannin and aromatic precision rather than sheer power. Vineyard: Located in the commune of Pessac, just southwest of Bordeaux city, the estate sits on classic gravel and clay-gravel soils that give a mineral spine and even ripening. Classified both as a First Growth (1855) and a Classified Growth of Graves, Haut-Brion's parcels yield wines that combine elegance, density and longevity. Serving suggestion: Decant for around an hour to let aromatics unfurl. Serve at 16–18°C. Pairs superbly with roast and grilled red meats, game and mature cheeses.

Winery

酒莊簡介：奧比安座落於 Pessac，距波爾多市中心僅數公里，是少數同時擁有 1855 年列級（第一列級）與格拉夫分級的經典酒莊。現屬 Domaines Clarence Dillon，釀酒風格兼顧傳統與現代化管理。葡萄園以砾石土壤著稱，生產的酒款著重於結構、細緻度與長期陳放能力；現任釀酒師在保留經典風格的同時，透過溫控發酵與嚴謹選果提升質量。

Château Haut-Brion is one of Bordeaux's most historic estates, uniquely classed as a First Growth of the 1855 classification and a Classified Growth of Graves. Located in Pessac just southwest of Bordeaux city center, the estate is owned by Domaines Clarence Dillon and has long been associated with meticulous viticulture, gravelly soils and structured, ageworthy wines. Jean-Philippe Delmas has overseen modern winemaking practices while respecting the estate's tradition and terroir.