Description

• Alcohol %: 13 - 14%
• Decant Time: 45 minutes
• Taste: cedar, tobacco, cigar box, wet forest, smoke, bright red fruit, herbal, earthy, oak spice, medium-bodied, crisp acidity, savory
• Food Matching: Beef and Venison, Sirloin steak with beef dripping, Beef fore rib, Roasted lamb, Lincolnshire Poacher (aged cheese), Grilled ribeye
• Grape Variety: Cabernet Sauvignon , Merlot , Cabernet Franc , Petit Verdot ,

Tasting note

這支1978年的靚次伯帶出典型波亞克的陳年魅力：先是雪松、雪茄盒、煙草葉與一抹潮濕林地的氣息，跟著跳出些許紅色果香與草本調性。口感中等偏實，酸度清爽有活力，單寧已趨柔和但仍有結構感，香料與微煙燻的餘韻持續。酒莊與田間：靚次伯為五級莊，現由JM Cazes 家族經營，葡萄園坐落在Garonne砾石土壤，採摘以人工揀選為主，注重細緻分級。釀造上採傳統重力流與恆溫不鏽鋼發酵槽，熟成18個月法國橡木桶（75%新桶），因此有明顯的橡木香與結構。建議輕柔醒酒約45分鐘，搭配烤牛排、羔羊或成熟奶酪最合適。整體來說，是一款適合慢慢品味、會隨空氣逐步展開層次的陳年波爾多。

A classic Pauillac from a celebrated Fifth Growth, this 1978 vintage shows the mature, savory profile Bordeaux lovers expect. Aromas of cedar, tobacco leaf, cigar box and a touch of damp forest floor lead into subtle bright red fruit and a herbal lift. On the palate it is medium-bodied with crisp acidity, well-integrated oak spice and lingering smoky, earthy notes. Producer notes: Château Lynch-Bages — classified 5ème Grand Cru Classé and owned by the Famille JM Cazes — vinified in a traditional style with careful sorting and hand-harvested fruit from Garonne gravel soils. Winemaking: gravity-fed handling into thermoregulated steel vats followed by 18 months in French oak (75% new). The wine has developed tertiary complexity but will benefit from gentle decanting to separate any sediment and to open its aromas. Serve slightly below room temperature alongside roasted or grilled red meats and mature cheeses.

Winery

靚次伯（Château Lynch-Bages）為波亞克知名五級莊，現由JM Cazes 家族經營。酒莊在砾石土壤上注重人手管理，人工採摘並嚴格分級，釀造採用重力分流與恆溫不鏽鋼槽發酵，後段在法國橡木桶中熟成（此年份約18個月、75%新桶），因此兼具傳統紮實的結構與優雅香氣。

Château Lynch-Bages is a historic Pauillac estate classified as a 5ème Grand Cru Classé. Now owned by the Famille JM Cazes, the domaine is known for rigorous vineyard work on Garonne gravel soils, hand harvesting and traditional, gravity-based vinification. Fermentations take place in thermoregulated steel vats and élevage is notable here: this vintage was matured 18 months in French oak barrels with a high proportion of new wood, contributing structure and spice.