品鑑筆記：酒液深寶石紅，先是濃郁的黑櫻桃與黑加侖果醬氣息，隨之而來的是藍莓派、玫瑰與淡紫羅蘭的花香，還帶有礦物、香木和辛香料的尾韻。口感飽滿但不笨重，果汁感豐富，酸度清爽，單寧有砂質感且紮實，結尾香辣且綿長。 酒莊與田地：Les Carmes Haut-Brion 位於 Pessac-Léognan，葡萄園坐落在 Mindel 礫石覆蓋的黏土與石灰地帶，排水佳、成熟均衡。全園手工採收，產量受控，晚涼夜溫讓果實保留好酸度與礦物性。 釀造重點：採用整串（高比例整串發酵）與少許破皮的發酵手法，使用不鏽鋼、木槽與混凝土槽共存的發酵器具，部分在橡木桶中完成乳酸發酵。陳年 24 個月，80% 新橡木搭配大桶與陶甕，使酒體既有現代感的圓潤，又保有自然的結構與細緻度。 飲用建議：現在開瓶建議醒 90 分鐘，搭配烤紅肉、野味或成熟硬質起司最合拍。這支酒既能早飲也適合長期儲藏，是值得期待的經典之作。
Tasting Note: Deep garnet-purple in the glass, this Pessac-Léognan shows an exuberant perfume of black cherry compote, cassis and blueberry pie framed by dried rose, violet and a thread of sandalwood and crushed stone. The palate is full-bodied and concentrated yet nimble — juicy, layered and seductive, with firm, grainy tannins, precise freshness and a long, spicy finish. Producer & Vineyard: From Château Les Carmes Haut-Brion in Pessac-Léognan, the estate farms soils of Mindel graves over clay and limestone. Hand-harvested in early to late September with careful sorting and modest yields, the fruit benefits from cool nights and well-draining gravels that give sharp mineral lift. Winemaking & Ageing: Vinified without crushing in a mix of thermoregulated stainless tanks, wooden and concrete vats with a high proportion of whole-bunch fermentation. Malolactic conversion is partially completed in barrel. Ageing for 24 months in predominantly new oak (80%), with the remainder in large foudres and terracotta amphorae, creating a polished, layered structure and subtle textural complexity. Cellaring & Serving: Built for long ageing (drinking window extends decades) but approachable for those who decant. Decant 90 minutes if opening now. Serve with hearty grilled or roasted red meats, rich sauces and aged cheeses.
Les Carmes Haut-Brion 位於 Pessac-Léognan 的優良地塊，酒莊重視以田間管理與手工採收來表現風土。現任業主 Patrice Pichet 與技術負責人 Guillaume Pouthier 在釀造上既有傳統精神，也勇於實驗：高比例整串發酵、不同材質的發酵槽搭配 24 個月的混合陳年（新桶、大桶、陶甕），目標是取得細緻口感與純淨香氣的平衡。
Château Les Carmes Haut-Brion sits in the northern part of Pessac-Léognan and has built a reputation for meticulous viticulture and expressive, terroir-driven wines. Under the ownership of Patrice Pichet and the technical management of Guillaume Pouthier, the estate emphasizes hand-harvesting, careful sorting and an experimental yet respectful approach to winemaking—combining whole-bunch fermentation, concrete and wooden vats, and a mix of barrel, foudre and amphora ageing to find texture and aromatic purity.
