Description

• Alcohol %: 14%
• Decant Time: 45 minutes
• Taste: red cherries, plums, raspberries, floral lift, herbal notes, spice, walnut, sweet tobacco, vibrant, fresh, medium-bodied, structured, polished tannins
• Food Matching: Beef and venison, Lamb kreatopita (meat in filo pastry), Basque bone-in-ribeye, Sirloin steak with Café de Paris butter, Secreto Iberico (Iberico pork shoulder/loin)
• Grape Variety: Merlot : 90%, Cabernet Franc : 10%,

Tasting note

品飲筆記：酒體中等偏厚，果香以櫻桃與李子為主，伴隨淡雅花香與草本調性，尾段出現一絲核桃和甜菸草的香氣。酸度清新，單寧細緻但有支撐，整體節奏活潑而有方向。 酒莊與田地：出自右岸聖艾美濃的優良產區，採用人工採收，重視在田間與入槽時的果實完整度。當地典型的黏土與石灰質土壤賦予葡萄穩定的礦物感與層次。 釀造方式：入槽浸皮約20天後排汁，釀造過程採取克制手法（發酵階段未添加硫化物），完成後陳年約18個月以整合香氣與口感，瓶口採用軟木塞封裝。 口感建議與搭配：建議醒酒約45分鐘，飲時香氣會更開放。口感適合搭配燒烤紅肉、烤羊及口味較重的豬肉料理，溫度以較涼的室溫或略低為佳，能強調酸度與果實的清晰度。

Tasting note: Bright, medium-to-full in style with a core of red cherries and plum fruit, lifted by floral and herb accents. Subtle raspberry and walnut nuances evolve into a sweet-tobacco spice on the finish. Fresh acidity and polished tannins give the wine energy and structure. Producer & vineyard: From a Saint-Emilion Grand Cru site on the right-bank slopes, this bottling is produced in significant volume yet with attentive cellar work. Harvest is done by hand to ensure quality fruit, and the estate benefits from the classical limestone-and-clay soils that lend firmness and saline lift to the fruit. Winemaking: Grapes are vat-aged for roughly 20 days before draining. The producer follows a restrained approach in the cellar — no added sulfur at vinification — and the wine receives 18 months of ageing to integrate fruit and spice components. Bottled with a traditional cork closure. Food pairing & service: Decant for about 45 minutes to reveal the aromatic layers. Pairs beautifully with grilled and roasted red meats, game, and richer pork dishes. Serve at cellar-cool to slightly cool room temperature for best balance.

Winery

酒莊簡介：由Chateau Pipeau生產的這支酒承襲右岸傳統路線，強調人工採收與細緻的釀造管理。產量穩定，但在酒窖作業上注重保存果實的新鮮度與結構感，讓產區風土清楚呈現。

Chateau Pipeau (producer of this bottling) operates in Saint-Emilion with a focus on right-bank tradition: hand-harvested fruit, careful cellar handling and a commitment to expressing site character. Production is sizeable, but the cellar work aims to preserve freshness and structure.