2019 Chateau Cissac

Haut‑Médoc 經典力道，橡木細緻修飾，價位實在。

【為什麼選它？】
1) 砂礫高地地形 -> 口感帶礦質感與骨架，陳放潛力好。
2) 16 個月法國橡木桶 -> 香料、雪松層次但不掩果味。
3) 家族酒莊與穩定產量 -> 每瓶性價比高，宴客不失面子。

【侍酒師私房筆記】打開會先聞到黑果與紅醋栗，帶一抹乾紫羅蘭和丁香；入口中段單寧紮實但細緻，酸度明快把果味托起，尾端有煙草與雪松的餘韻。酒體屬中等偏上，越醒越順，配牛扒或烤羔羊特別帶感。

【田地與釀造】Château Cissac 坐落在 Garonne 河的砂礫高地（海拔約27.5米），收成期落在9月底到10月，於木桶與不鏽鋼控溫發酵，主理人 Laurent Saint Pasteur，桶陳16個月，出品穩定，年產量約175,000 瓶。

【場景化配餐指南】週末牛扒夜、朋友小聚的烤肉盤、或配上一份成熟硬芝士拼盤都非常合拍。

【降維打擊對比】帶有鄰近名莊的泥土與力道，但價格親民，是想要 Médoc 風格又不想破費的好選擇。

Soul Hook: Classic Haut-Médoc power with polished oak — Bordeaux structure that rewards patience.

Why choose it?
1) Gravel‑plateau terroir -> pronounced mineral backbone and keepable structure for cellaring or special dinners.
2) 16 months French oak ageing -> integrated spice and cedar without overwhelming the fruit.
3) Proven house, fair price -> serious Médoc character at an accessible price point.

Sommelier's Note: On the nose you'll find layered dark and red fruits, dried violet and a cedar‑spice thread. The palate is medium-bodied with firm, fine-grained tannins and lively acidity that lifts concentrated fruit and tobacco hints. Oak ageing adds clove and gentle smoke; the finish is persistent and savoury. Serve slightly cool for full clarity.

Winemaking & Vineyard: Owned by the Famille Vialard, the estate sits on a gravel plateau (Garonne deposits) at about 27.5 m altitude. Hand harvest late September–October; fermentation in truncated, thermo‑regulated wood and stainless vats under winemaker Laurent Saint Pasteur, followed by 16 months in French oak. Production circa 175,000 bottles.

Occasion (pairing): Perfect for a weekend steak night, a small celebration with roast game, or paired with a mature cheese board.

Competitive Edge: Delivers Médoc depth and structure comparable to pricier names from neighbouring appellations, but with clearer value—great for collectors and dinner hosts alike.

Specification

• Alcohol %: 13.5%
• Decant Time: 60 minutes
• Taste: black fruit, red currant, dark cherry, dried violet, earthy, cedar, clove, tobacco, firm tannins, fresh acidity, French oak
• Food Matching: Beef (ribeye, côte de boeuf), Venison / roasted game, Rare roast beef with Yorkshire pudding, Aged hard cheeses (Manchego)
• Grape Variety: Cabernet Sauvignon : 58%, Merlot : 34%, Petit Verdot : 8%,

Winery

Château Cissac (Famille Vialard)

Château Cissac (Famille Vialard)