Description

• Alcohol %: 12.5 - 14%
• Decant Time: 60-90 minutes
• Taste: dark fruit, blackcurrant, cherry, plum, mint freshness, cocoa / cocoa bean, saddle leather / tobacco, subtle oak, firm ripe tannins, balanced acidity, fine-grained texture, long persistent finish
• Food Matching: Grilled or roasted beef (sirloin, ribeye), Venison and game, Mature cheddar or hard aged cheeses, Rich mushroom dishes and beef stews
• Grape Variety: Cabernet Sauvignon : 55%, Merlot : 40%, Petit Verdot : 5%, Cabernet Franc ,

Tasting note

忘憂堡2005呈現深濃的寶石紅，香氣濃郁卻不炫耀：黑色與紅色果實的層次感先行，夾帶薄荷的清新感與細緻的香辛與橡木氣息。入口有力卻帶著細緻的口感，單寧結構扎實但顆粒細密，中段飽滿，尾韻有可可與陳皮般的餘韻，口感持久。酒莊以溫控不鏽鋼與混凝土發酵槽釀造，之後在桶中熟成12–16個月（約四成新桶），堅持經典波爾多工法。葡萄園坐落在加龍礫石覆蓋於白堊基岩之上，2005年採收期從9月19日至10月15日，年景乾燥、日照充足，造就成熟而酸度仍佳的果實。適合先醒酒一小時以上，搭配烤牛排或濃郁燉肉，能把酒的層次更完整地呈現出來。

2005 Chateau Chasse-Spleen shows a dense, youthful ruby colour and a composed, classic Médoc profile. The bouquet opens with concentrated dark and red fruit notes—think blackcurrant, cherry and ripe plum—lifted by a minty freshness and subtle spicy oak. On the palate it is full-bodied and structured: a lively attack, firm yet ripe tannins with a fine grain, generous mid-palate density and cocoa-tinged bitterness toward the finish. Winemaking combined temperature‑regulated stainless steel and concrete vats with maturation of 12–16 months in barrels (about 40% new oak). Vineyards rest on Garonne gravel over chalk; harvest ran from 19 September to 15 October in an exceptionally dry, sunny vintage that brought ripe fruit with balanced acidity. Owned by Bernadette Villars and her daughters, the estate delivers a powerful, persistent wine that has the stuffing to cellar further but will reward decanting now.

Winery

忘憂堡位於Moulis產區，由Bernadette Villars與其女兒們經營。酒莊坐落在加龍礫石覆蓋白堊的田地，土壤排水良好，利於成熟但保留酸度。釀造上以溫控的不鏽鋼與混凝土槽發酵，並以約四成新橡木桶熟成，追求結構與細緻感的平衡。飲用建議醒酒以釋放果香與柔化單寧。

Chateau Chasse-Spleen is a respected Moulis estate run by Bernadette Villars and her daughters. Known for classic Médoc style wines, the property farms gravelly plots over chalk subsoil and practices careful vinification with temperature‑controlled fermentation and oak ageing to balance power and finesse.