2021 Chateau Pape Clement Blanc

來自 Pessac‑Leognan 的經典白酒：礦感銳利、柑橘明快，加上酒泥細膩的奶油感。

【為什麼選它？】
1) 名莊承諾 -> Chateau Pape Clement 在 Bernard Magrez 領導下品質穩定，代表產區風格。 2) 技術加分 -> 手工分兩次採收、酒泥攪拌與 16 個月法國橡木桶（15% 混蛋形混凝土），口感有層次不失清爽。 3) 配餐萬能 -> 足夠結構配松露燉飯，也能襯托油性魚類。

【侍酒師私房筆記】
倒出來先是檸檬、青檸和白桃的清甜，跟著跑出一點花蜜和橘皮的微苦。酒體有細緻的奶油感，但酸度很利落，尾段帶礦物和一抹火柴感，讓整體更有輪廓。冰一點喝最爽，想開一點層次就醒 30–60 分鐘。

【場景化配餐指南】
周末海鮮大餐（烤三文魚／鯖魚）、客廳煮松露蘆筍燉飯、或是朋友小聚的奶酪盤（Reblochon／Livarot）都很合適。

【降維打擊對比】
同等級的波爾多白裡，Pape Clement 給你同樣的橡木與礦質結構，但價格更實在、釀造細節更考究（田間分地管理＋天然草生、牛馬拖犁、Terra Vitis 與 HVE3 認證）。

生產與酒園筆記：採用分地經營、兩次人工採收，行間保留天然草生，使用牛與馬耕作，減少機械干擾；園內進行去心蔓與綠色採收以平衡產量。釀造上採重力入桶、全顆粒輕柔壓榨、在法國橡木桶發酵並於酒泥上攪拌，15% 在蛋形混凝土槽中熟成，整體追求精緻與耐放力。

Soul Hook: An oyster‑knife of a white — precise minerality, citrus clarity and a satin lees texture from Pessac‑Leognan.

Why choose it?
1) Estate pedigree -> Classic Chateau Pape Clement quality under Bernard Magrez, meaning reliability and terroir expression. 2) Oak & lees technique -> 16 months in French oak with regular bâtonnage and 15% egg-concrete adds creaminess without masking freshness. 3) Versatile dining wine -> Enough structure for truffle risotto yet bright for oily fish.

Sommelier's note: Bright lemon and lime open first, then white peach and a whisper of blossom honey. Underneath sits a cool flinty minerality and a faint matchstick reduction that gives definition. Mid-palate shows gentle cream from lees stirring and fine oak spice; acidity drives a long, saline finish. Serve slightly chilled and allow ~45 minutes to open.

Occasion (pairing guide): Perfect for a weekend seafood feast, an elegant home dinner with truffle risotto, or as the showpiece on a cheese course featuring washed-rind cheeses.

Competitive edge: Delivers the hallmarks of top Pessac‑Leognan whites—minerality, oak integration and ageing potential—at a value below many cult Bordeaux whites. Technical notes: two-pass manual harvest, parcel management, Terra Vitis & HVE3 certified practices; consultants Michel Rolland and Julien Viaud; 16 months French oak (15% egg-concrete); cork closure.

Specification

• Alcohol %: 12.5 - 14%
• Decant Time: 45 minutes
• Taste: citrus (lemon, lime, candied lemon), stone fruit (peach, dried pear), green apple, orange zest, blossom honey, flinty/mineral, creamy lees, subtle oak spice, herbal/green notes, matchstick / gunmetal reductive note
• Food Matching: Smoked salmon salad, Meaty/oily fish (salmon, mackerel, tuna, monkfish), Asparagus and pea risotto with black truffle, Reblochon or Livarot cheese, Shellfish and richer seafood starters
• Grape Variety: Sauvignon Blanc : 72%, Semillon : 22%, Sauvignon Gris : 5%, Muscadelle : 1%,

Winery

Chateau Pape Clement 是波爾多老牌酒莊，現由 Bernard Magrez 經營。酒莊重視田間細緻管理：分地種植、人工採收、保持草生，部分地塊甚至以牛馬耕作，減少機械翻動。取得 Terra Vitis 與 HVE3 環境認證，釀酒兼具傳統與現代技術（專家團隊包括 Michel Rolland、Julien Viaud）。

Chateau Pape Clement is one of Bordeaux’s historic estates, owned by Bernard Magrez. The property practices parcel-based viticulture with traditional methods (manual harvest, natural grass cover, oxen and horse-drawn ploughing in places) and modern technical finesse. Consultants Michel Rolland and Julien Viaud contribute to its contemporary style. Sustainability certifications include Terra Vitis and HVE3.