1982 Chateau Canon la Gaffeliere

這支來自聖艾美濃經典產區的陳年佳釀，散發出成熟黑果乾、皮革與煙草的迷人氣息，並有雪松、林地與礦物感作為背景。入口厚實但不笨重，酸度仍支撐整體結構，單寧已趨柔順、質地細緻，收結悠長且帶有些微辛香。酒莊沿用了人工採收、嚴格挑選與溫控木槽發酵的傳統做法，使用長時間橡木桶陳年並於澱粉上細心培養，田地位於坡腳的黏土—石灰與黏沙混合土壤，老藤比例高，讓此酒呈現出深度與地方性。建議輕柔醒酒三十到六十分鐘，配烤紅肉或熟成起司最合拍。

A mature Saint-Emilion showing layered tertiary aromatics: dried black fruits give way to leather, tobacco, cedar and forest-floor notes with graphite and savoury spice beneath. On the palate it’s medium-plus in body with balanced acidity and evolved, silky tannins; oak influence is present but integrated after decades in bottle. Winemaking followed traditional, meticulous methods — hand-harvested, careful sorting, fermentation in temperature-controlled wooden vats with pneumatic pigeage, malolactic conversion and ageing primarily in oak on fine lees — reflecting the clay-limestone slopes of the estate. Drink now with a gentle decant to reveal its full breadth.

Specification

• Alcohol %: 13 - 14.5%
• Decant Time: 30-60 minutes
• Taste: black cherry, dried plum, leather, tobacco, cedar, forest floor, earth, graphite, savory, spice, mature tannins, long finish
• Food Matching: Beef and Venison, Lamb kreatopita, Lamb with red wine sauce, Ribeye steak, Sirloin steak, Mature hard cheeses
• Grape Variety: Merlot : 50%, Cabernet Franc : 40%, Cabernet Sauvignon : 10%,

Winery

大砲嘉芙麗酒莊為聖艾美濃頂級分級酒莊之一，現由Stephan von Neipperg掌管。酒莊約有19.5公頃葡萄園，坐落於坡腳的黏土—石灰與黏沙地帶，葡萄藤平均年齡高，土壤與地形賦予酒款地方性特色。栽培與釀造以人工與細緻為本：手工採收、上下篩選、不壓碎，於木槽溫控發酵並以氣壓踩皮輔助萃取，做完乳酸發酵後以高比例橡木桶（並於澱粉上陳年）來塑造結構與陳年潛力。

Chateau Canon La Gaffeliere is a Saint-Emilion Premier Grand Cru Classé B estate currently owned by Stephan von Neipperg. The domaine farms roughly 19.5 hectares set on clay–limestone and clay–sand soils at the foot of the slope; vines average around fifty years old. Production favors traditional, hands-on methods: hand harvesting into small crates, double sorting, no crushing, fermentation in wooden vats (28–35 days) with pneumatic pigeage, malolactic conversion and ageing largely in oak barrels (a high percentage on fine lees). The estate combines strict vineyard care with restrained use of new oak to preserve terroir expression.