品飲筆記：酒體呈深寶石紅，打開杯蓋先聞到成熟的深色莓果與黑櫻桃，接著是摩卡、濃縮咖啡和可可的誘人香氣，尾韻帶些甘草與煙草、石墨感，整體層次豐富。口感介於中等偏飽滿，酸度清爽活潑，單寧細緻而有結構，餘韻乾淨且持久。 酒莊與田地：拉圖嘉利為列級酒莊（4eme Grand Cru Classé），由伯納·馬格雷經營，葡萄園坐落於典型的粘土-石灰岩與礫砂混合土壤，為酒款帶來礦質感與骨架。 釀造方式：在園內先行分選，再以人工在震動分選台上逐一挑選，使用高頻去梗並以密度分選篩選果粒，果實經過低溫液氮隧道降溫後以重力輸送入小型橡木與混凝土發酵槽。採行8°C預浸、人工踩皮、較低溫發酵；之後以橡木桶陳年16個月（30%新桶），整體木質感與盤面結合良好。 飲用建議：若起飲請先醒酒約一小時，可讓香氣更開、單寧更柔；也相當適合繼續陳放。搭配建議以烤或煎的紅肉、野味或成熟乳酪最合拍。這是一款既有力量又有細緻口感的波爾多經典風格酒款。
Tasting note: Deep garnet in the glass, this Haut-Médoc opens with concentrated aromas of dark berries, blackcurrant and black cherry underpinned by espresso, mocha, cocoa and subtle licorice. Secondary notes of tobacco, graphite and damp earth add complexity. On the palate it is medium to medium-full, with bright acidity, polished fine tannins and a focused, persistent finish. Producer & vineyard: From the classified estate of Château La Tour Carnet (Bernard Magrez), parcels sit on clay-limestone and gravely-sandy soils typical of the Haut-Médoc, delivering structure, minerality and a sense of place. Winemaking & ageing: Rigid sorting begins in the vineyard and continues manually on a vibrating table; high-frequency de-stemming is followed by densimetric berry sorting and cryogenic cooling of grapes. Fermentation occurs in small oak and concrete vats with pre-fermentation cold soak, manual pigeages and low-temperature alcoholic fermentation. The wine rested for 16 months in barrels, 30% new, yielding fine oak integration and a rounded mid-palate. Serve & enjoy: Decant for about an hour if drinking now to reveal lifted aromatics and supple texture. Cellaring will reward those who wish to age it; drinking window is wide. Pairs beautifully with grilled or roasted red meats, game and mature cheeses.
拉圖嘉利酒莊（Bernard Magrez 旗下）
Chateau La Tour Carnet (Bernard Magrez)
