Description

• Alcohol %: 13.5%
• Decant Time: 60 minutes
• Taste: blackberry, blackcurrant, plum preserves, violets, forest floor, graphite, crushed rock / mineral, smoke / tobacco, spice / anise / liquorice, saline, silky texture, firm ripe tannins, long layered finish, juicy acidity, oak spice
• Food Matching: Ribeye steak with béarnaise, Beef Wellington / roasted beef, Braised lamb shank, Duck breast (magret), Aged Manchego or hard sheep cheeses, Venison or game dishes
• Grape Variety: Cabernet Franc : 42%, Merlot : 27%, Cabernet Sauvignon : 31%,

Tasting note

品飲筆記：杯中深石榴紅，第一時間跳出成熟黑莓、黑醋栗與梅子果醬的豐富果香，伴隨紫羅蘭、煙草、森林地表與些許礫岩礦物氣息。口感集中卻不笨重，酸度帶來良好張力，單寧緊緻而成熟，顆粒感明顯，橡木與整串發酵帶來香料與質地的層次，尾韻悠長而分層。 酒莊與田間：酒莊位於典型的Pessac‑Léognan礫岩上，地層為Mindel礫石覆蓋黏土與石灰，2019年整體種植面積約30.75公頃，釀造Grand Vin的葡萄園約7.6公頃，密植達每公頃10,000株，平均樹齡約42年。2019年採收全程手工（9月17日至29日）。 釀造手法：在控溫不鏽鋼槽、木槽與混凝土槽中發酵，部份採整串發酵並以踩皮（pigeage）處理，初次發酵約35天，橡木桶中部分進行蘋果酸轉化。熟成18–24個月：以新桶為主並搭配大型桶與陶甕，賦予酒體結構與細緻香氣。 口感建議：建議醒酒約一小時，食配以紅肉、燉煮或帶有肉汁的料理與熟成硬質起司最相得益彰。這是一支質地豐富、層次細緻的Pessac‑Léognan，既可早飲也具長期陳年潛力。

Tasting Note: Deep garnet in the glass, this 2019 offers an arresting bouquet of blackcurrant, juicy blackberry, plum preserves and violet petals, layered with graphite, forest-floor notes, tobacco and a touch of charcuterie. The palate is concentrated yet poised—medium‑to‑full-bodied with vivid tension, saline mineral lift and very firm, ripe, grainy tannins. Oak and whole-bunch elements add texture and spice; the finish is long, layered and persistent. Producer & Vineyard: Chateau Les Carmes Haut‑Brion sits on classic Pessac‑Léognan graves: Mindel gravel over clay and limestone. In 2019 the estate had 30.75 ha planted (7.60 ha used for the Grand Vin), high density plantings of 10,000 vines/ha and an average vine age around 42 years. The fruit was hand-harvested between 17–29 September 2019. Winemaking & Ageing: Fermentations took place in a mix of thermoregulated stainless and wooden tanks and concrete vats, with a significant portion vinified whole-bunch and pigeage used. Initial alcoholic fermentation lasted around 35 days, with partial malolactic in barrel. Ageing is 18–24 months in predominantly new oak (84%), plus a small proportion in foudres and terracotta amphorae, contributing both structure and aromatic lift. Cellaring & Serving: Built to age, drink from the mid‑2020s and beyond; decant for about an hour to reveal secondary layers. Serve at c.16–18°C. This is a magnificent Pessac‑Léognan for red‑meat and mature cheeses.

Winery

麗嘉奧比安酒莊歷史悠久，近年在屋主Patrice Pichet的資金投入下進行現代化與重建，技術團隊由Guillaume Pouthier領軍，並有著名顧問參與。酒莊在礫石土壤上密植管理，重視田間細節與手工採收，釀造上兼容傳統與現代手法，追求既精緻又有力的風格。

Chateau Les Carmes Haut‑Brion is a historic Pessac‑Léognan property with roots stretching back centuries. Since 2010, new investment and a modern cellar (including a striking winery building) under owner Patrice Pichet and technical direction from Guillaume Pouthier (with Stéphane Derenoncourt and Simon Blanchard advising) have pushed quality forward. The estate works high-density plantings on gravelly soils, combining careful viticulture with traditional and modern vinification techniques.