1963 Armagnac Delord

半世紀橡木沉澱，暖香入心。

【為什麼選它？】
- 真正的年份酒：1963 一瓶就是一段歷史，適合收藏或重大場合開瓶。
- 橡木長陳帶來層次：蜜餞、糖漬柑橘和烤堅果互相推進，入口有溫度但不厚重。
- 家族小批量製作：手工調配與古老酒窖，風格獨特且性價比高。

【侍酒師私房筆記】把酒倒入郁金香杯，等個十多分鐘再飲。先是乾果與焦糖的迎面香氣，接着有皮革、煙草和一抹香草。入口圓潤，杏仁與烤核果在中段跳舞，餘韻暖而持久，像冬夜裡的一盞暖燈。

【場景化配餐指南】朋友小聚後的下酒甜點、節慶宴會後的慶祝一杯、或在香港的露台與雪茄配搭——都極合適。

【降維打擊對比】相較於主流大牌，Delord 的年份雅文邑更具個性與稀缺性：不是名牌溢價，而是時間與木桶賦予的真實風味。

A half-century in oak—sumptuous, warming and decisively vintage.

【Why choose it?】
- Rare vintage release -> Own a living piece of Armagnac history.
- Decades of cask ageing -> Layered dried fruit, toffee and toasted spice for contemplative sipping.
- Family-crafted bottling -> Artisanal quality without the blockbuster price tag.

【Sommelier's note】Pour, wait 10–20 minutes and breathe in concentrated dried fig, candied peel and old-leather notes. On the palate it unfolds with silky molasses, toasted walnut and a tobacco-tinged core, finishing long and gently warming. Best enjoyed neat in a tulip glass after dinner.

【Occasion】After-dinner conversations on a balcony, celebratory gifts, or quiet moments paired with dark chocolate and mature cheese.

【Competitive edge】Vintage provenance and decades in oak give depth usually reserved for top-name Cognac—here in a rarer, more characterful and better-value Armagnac.

Specification

• Alcohol %: 40%
• Decant Time: 15 minutes
• Taste: dried fig, candied orange peel, toffee, vanilla, oak spice, tobacco, leather, walnut, honeyed raisin, molasses, warm baking spices, long warming finish
• Food Matching: Foie gras, Dark chocolate (70%+), Aged cheeses (Comté, Manchego), Duck confit / roast goose, Walnuts & dried figs, Cigar
• Grape Variety: Ugni Blanc , Baco , Colombard , Folle Blanche , Other ,

Winery

Delord 是家族經營的雅文邑酒莊，世代在產區小批量製作年份酒。他們把蒸餾後的酒液放進橡木窖藏多年，讓木香、果味與時間互相磨合，成就像這支 1963 那樣有故事的酒款。田地與窖藏管理細緻，風格靠時間說話，不靠廣告。

Maison Delord is a multi-generation Armagnac house rooted in the Armagnac region. Known for vintage bottlings, the producer ages eaux-de-vie in oak for extended periods and bottles small lots that showcase aged complexity and terroir-driven character.