Description

• Alcohol %: 13.5%
• Decant Time: 30-45 minutes
• Taste: buttery, creamy, toasted almond, brioche, citrus peel, orchard fruits, honeysuckle, mineral, subtle spice, medium-plus acidity, long, savory finish
• Food Matching: Prawn and avocado salad, Grilled salmon, Poached langoustine, Gruyère cheese, Roast chicken or turkey, Creamy seafood pasta
• Grape Variety: Chardonnay : 100%,

Tasting note

品飲筆記：杯中呈現淺金色，打開後有梨、青蘋果的果香，接著是檸檬皮和烤杏仁、麵包皮的奶油香氣。入口質地豐滿滑順，奶油感與明亮的酸度互相牽引，中段帶出蜂蜜、白果的甜潤感，尾韻有細緻礦物與香料的餘味。 酒莊與釀造：博康（Thomas Boccon）在默索是一家以風土為本的小型莊園，重視田間管理與人工採收，盡量以溫和方式釀造，保留果實純淨與地塊特色。酒廠通常使用法國橡木桶陳年，搭配酒泥攪拌來增加口感厚度，但處理不會過度掩蓋果香。 葡萄園環境：葡萄園坐落於Côte de Beaune石灰質與粘土混合土壤，朝向良好，產量控制嚴格，老藤比例提升了風味濃度與深度。整體來說是一支有溫潤奶油感、同時保有優雅礦感與良好結構的默索白酒，適合搭配海鮮、烤雞或奶香起司。

Tasting note: Pale gold in the glass with inviting aromas of ripe orchard fruit, lemon zest, toasted almond and warm brioche. The palate is richly textured — creamy and layered — with bright citrus acidity balancing a plush mid-palate, hints of honeyed stone fruit and a fine mineral thread that carries to a long, savory finish. Producer notes: From Thomas Boccon, a small Meursault domaine attentive to vineyard expression and gentle cellar handling. The team focuses on low-intervention viticulture and selective picking to preserve freshness and terroir character. Winemaking notes: Grapes are press-pressed and fermented in French oak barrels, with a portion aged in newer wood to add structure and subtle spice. Lees contact and occasional bâtonnage give the wine its creamy mouthfeel while careful temperature management keeps the fruit bright. Vineyard notes: Vineyards sit on the classic Côte de Beaune limestone-clay soils with good exposure. Low yields and older vines contribute concentration and detailed mineral notes that define this cuvée. This Meursault shows both immediate charm and the structure to reward short-term cellaring.

Winery

博康（Thomas Boccon）是默索的一家小型酒莊，注重讓土地的風味說話。田間以精細管理和人工採收為主，釀造上偏好溫和處理、橡木桶發酵與酒泥陳年，目的是在保持果香清新之餘，帶出滑順口感與結構。

Thomas Boccon is a small Meursault producer focused on expressing local terroir. The estate practices attentive vineyard work and selective picking; in the cellar they favor gentle extraction, barrel fermentation and lees ageing to build texture while preserving clarity and freshness.