2008 Chateau Lanessan

品飲筆記：這款2008年出自Haut‑Médoc，香氣層次豐富，有黑色果實、煙草與些許雪松、礫石感。口感活潑而有力量，酸質明亮，單寧結實卻帶果肉感，中段飽滿，收結綿長。生產與釀造：由Bouteiller家族經營，採機械收穫並以光學分選，於塗層混凝土槽控溫發酵，根據當年果況使用上搖、澄清與回桶等手法，之後以法國橡木桶陳年入味。葡萄園與土壤：42公頃葡萄園植於大面積80公頃園地之中，座落於深層加戈訥礫石覆蓋的土壤，底層帶有礫石與黏土，賦予酒款明顯的礦感與結構感。飲用建議：建議醒酒約45–60分鐘，搭配烤羊、炖牛或熟成硬質起司最為相宜。語氣輕鬆地說，這是一支能同時展現優雅與力量的經典梅多克酒款，宴客或與朋友慢慢品味都很適合。

Tasting note: A classic Haut-Médoc expression — layered aromas of black fruit, cedar and tobacco lead to a bright, focused palate. Firm, fleshy tannins give structure while a persistent, slightly savory finish carries through. Producer notes: Chateau Lanessan describe the wine as multilayered with an elegant nose and a long finish. Winemaking notes: Fruit is mechanically harvested and optically sorted, fermented in coated concrete tanks with temperature control; pumping over, rack-and-return are used as needed. Wine is matured in French oak. Vineyard notes: 42 hectares planted within a single 80-hectare plot on deep Garonne gravel with a gravely-clayey subsoil, lending classic Médoc minerality and tannic backbone. Best enjoyed with rich roasted or braised red meats and aged cheeses; decant for 45–60 minutes to open the aromatics.

Specification

• Alcohol %: 12.5 - 14%
• Decant Time: 45-60 minutes
• Taste: multilayered, elegant, fleshy tannins, firm tannins, bright acidity, tobacco, black fruit, gravelly minerality, oak spice, long finish
• Food Matching: Roasted lamb, Grilled or roasted beef (sirloin, ribeye), Braised beef, Game (venison), Aged hard cheeses (e.g. Lincolnshire Poacher), Rich stews and mushroom dishes
• Grape Variety: Cabernet Sauvignon , Merlot , Petit Verdot ,

Winery

藍珊酒莊為Bouteiller家族經營的梅多克老莊，由Hubert Bouteiller負責管理。酒莊立於典型加戈訥礫石地帶，結合現代化分選與控溫發酵技術，並以法國橡木桶傳統陳年塑造風格。

Chateau Lanessan is a family-owned Médoc estate managed by the Bouteiller family (current manager Hubert Bouteiller). The property sits on classic Garonne gravel and works with modern sorting and temperature-controlled fermentation while respecting traditional maturation in French oak.