Description

• Alcohol %: 14%
• Decant Time: 45 minutes
• Taste: slightly herbaceous, fresh fruit, discreet oak, ripe tannins, firm finish, broad structure, straightforward, medium-plus body
• Food Matching: Beef (sirloin, ribeye), Venison, Lamb, Korean BBQ (garlic, sesame), Mature cheeses
• Grape Variety: Merlot , Cabernet Franc , Cabernet Sauvignon , Petit Verdot , Other ,

Tasting note

品飲筆記：2020 年瑪德萊娜先以一絲草本氣息開場，隨後是飽滿的新鮮果實香氣，橡木感收斂不張揚。口感豐滿、結構寬闊，酒體中重，單寧成熟但帶點收斂，尾韻紮實。 酒莊說明：由 Moueix 團隊負責，酒款呈現聖艾美濃的經典風格：以果實為主、橡木低調、兼具即飲友善與陳年潛力。 釀造細節：人工採收，釀造時控制浸皮與萃取，部分在法國橡木桶中熟成以柔化質感，但不刻意強調新桶香，追求果味清晰與平衡的結構。 葡萄園環境：葡萄來自聖艾美濃典型的黏土—石灰質坡地，植株管理以均衡成熟與限產為目標，土地賦予些許礦物感，令果香更集中。 口感提示：上口圓潤，果酸支撐良好；微緊實的單寧在唇齒間留下結構感，醒酒後層次會更明顯，特別適合搭配烤紅肉或風乾奶酪。

Tasting note: The 2020 Clos la Madeleine opens with a slightly herbaceous top note over ripe, fresh fruit. Oak influence is discreet, allowing berry and plum tones to lead. The palate shows a broad, generous structure with medium-plus body and ripe, slightly firm tannins that give a defined finish. Producer notes: From the stewardship of the Moueix family, this bottling reflects the classic Saint-Emilion Grand Cru intent — focused fruit expression, careful oak use and an approachable profile in its early drinking window while retaining aging potential. Winemaking notes: Hand-harvested fruit undergoes careful extraction and a period of élevage in seasoned French oak to temper oak presence. Winemaking aims for clarity of fruit and balanced structure rather than overt new-oak signatures. Vineyard notes: Sourced from vineyards on Saint-Emilion’s clay-limestone slopes, vines are managed for even ripeness and modest yields. Soils lend a mineral backbone and the site selection promotes ripe fruit concentration.

Winery

瑪德萊娜酒莊由 Jean-Pierre Moueix 所屬團隊經營。團隊擅長右岸傳統工法，重視田間管理與溫和萃取，橡木運用克制，讓產地與果實風味為酒款主軸。

Clos la Madeleine is produced under the ownership of Jean-Pierre Moueix. The estate reflects the Moueix family's long experience on the Right Bank, emphasizing precise vineyard work, measured extraction in the cellar and a restrained use of oak so the fruit and site characteristics remain central.