品飲筆記：杯中先是清晰的紅果香氣——櫻桃、野莓與玫瑰花瓣，隨之而來有林下土壤氣息、細緻香料與礦感。口感纖細卻內含張力，酸度明亮帶動，單寧如絲般支撐中段果實，尾韻悠長且帶有現場感。 酒莊與田地：此酒出自Gevrey-Chambertin地區的Claude Dugat，酒莊以尊重風土與嚴謹田間管理聞名，採低產老藤、手工分選，以小產量換取濃縮與純淨。葡萄園位於經典坡地，石灰與黏土相間的土質提供出色的礦物感與結構。 釀造與風格：以保留果香與產地特質為目標，釀造過程強調溫和處理與自然表現——手工採收、自然發酵與克制的浸皮工藝，於法國橡木桶中陳年以融合香氣與結構（僅部分新桶）。現在適合醒酒一小時左右享用，亦可收藏數年以觀其逐步演進。
Tasting note: Bright, classically Burgundian aromas of red cherry, wild raspberry and rose petal lift from the glass, layered with forest-floor, subtle spice and a stony mineral thread. On the palate the wine is lithe but concentrated — vibrant acidity frames silky, finely grained tannins and a mid-palate of dark red fruit and savory underbrush. The finish is persistent, showing both freshness and terroir-driven complexity. Producer notes: From Claude Dugat, a small, terroir-focused domaine in Gevrey-Chambertin known for meticulous vineyard work and low-yield parcels. This Grand Cru expresses a focused sense of place and the producer's restraint: modest extraction, careful selection and limited quantities lead to wines built for ageing as well as earlier enjoyment with gentle aeration. Winemaking notes: Hand-harvested and thoughtfully vinified to preserve clarity of fruit and site specifics. Fermentation follows traditional techniques with attentive maceration to achieve balance between texture and acidity; maturation in French oak (small proportion of new wood) integrates spice and structure without overpowering fruit. Vineyard notes: Sourced from Charmes-Chambertin Grand Cru sites on classic Côte de Nuits slopes — well-drained limestone and marly soils, old vines and low yields concentrate flavor and provide the mineral backbone. Best approached with a short decant now, or cellared to develop further complexity through the 2030s.
Claude Dugat 是來自Gevrey-Chambertin的小型精品酒莊，以田間細緻管理與低產量著稱。酒莊重視風土呈現與人工選果，釀酒風格偏向克制與純淨，追求每一塊地塊的真實表達。
Claude Dugat is a small, highly regarded producer in Gevrey-Chambertin. Renowned for meticulous vineyard work and low yields, the domaine crafts terroir-driven wines with attention to detail in both field and cellar. Production is limited and focused on expressing site specificity rather than volume.
