Description

• Alcohol %: 13%
• Decant Time: 45-60 minutes
• Taste: red cherry, raspberry, wild strawberry, forest floor, earthy, mushroom, clove spice, cedar oak, silky tannins, fresh acidity, mineral, savory
• Food Matching: Duck, goose and game birds, Roast duck, Minute rump steak with béarnaise, Oeufs en meurette (poached egg in red wine), Pizza Calabrese, Gruyère and mature cheeses
• Grape Variety: Pinot Noir ,

Tasting note

這瓶來自夜聖橋治上蒲立耶園的2022年，散發明亮的紅果香，櫻桃、覆盆子與野草莓的果味先行，隨之而來的是林下潮濕土壤、菇類與微妙的香料氣息。口感中段以香草與雪松的橡木調做骨架，單寧細緻如絲，酸度清爽且帶有礦感，整體平衡且有層次。酒莊背景：貝特朗Machard de Gramont為區內小規模生產者，重視園內分地管理與低產量以換取濃縮風味。釀造手法以溫和浸皮、保留本土酵母風格為主，於法國橡木桶中熟成以整合果香與香料。葡萄園位於典型的石灰岩—黏土斜坡，排水良好且光照充足，人工修剪與選果確保果實健康。建議在上桌前醒酒約45–60分鐘，配烤鴨、野味或成熟起司最對味。語氣輕鬆友好，適合想要感受傳統勃艮第風格的飲家。

Bright, poised and classic Côte de Nuits: the 2022 Hauts Pruliers opens with lifted red-fruit aromas — tart cherry, raspberry and a hint of wild strawberry — edged by sous-bois, damp earth and subtle mushroom notes. Mid-palate shows spice and cedar from careful élevage, while fine, silky tannins support a lively acid line that keeps the wine focused and energetic. Producer notes: from Bertrand Machard de Gramont’s single-premier cru parcel in Hauts Pruliers, this bottling reflects cool-climate precision and vineyard-driven character. Winemaking: traditional vinification with gentle extraction to preserve aromatic clarity, followed by élevage in French oak barrels (including a portion of younger oak) to integrate spice and structure without masking fruit. Vineyard: parcels sit on the classic limestone-clay slopes of Nuits-Saint-Georges, low yields and attentive canopy work favour ripeness with freshness. Drink from 2026 through the early 2030s for best balance; decant about 45–60 minutes if served now to reveal layers. A refined, food-friendly wine that rewards patience.

Winery

貝特朗Machard de Gramont是夜聖橋治一個專注的小酒莊，產量不大但重視單園表現。莊主在田間細分地塊、控制產量，釀造時以溫和手法與適度桶陳來保留風土特色與優雅氣質。

Bertrand Machard de Gramont is a focused domaine in Nuits-Saint-Georges that produces a small range of village and premier cru wines. The team emphasizes parcel selection and low yields to concentrate flavour, combining traditional cellar methods with careful barrel ageing to preserve site expression and elegance.