2006 Chateau Trotanoy

靈魂 Hook：Pomerol 的經典力作——鐵礦土感與黑巧克力的厚實交響。

為什麼選它？
- 田地說話：地塊由礫石轉為厚重黏土，底下還有 crasse de fer，帶來獨特的鐵礦與結構。好喝也耐放。
- 用心入瓶：人工採收、雙重篩選（手工＋光學）、小型混凝土發酵槽，主要用新橡木陳年，層次與質感兼具。
- 即飲與收藏兼備：年輕有單寧張力，醒1小時左右即可打開；放庫更能展現內斂細膩的一面。

侍酒師私房筆記：倒出來是深色的核心：黑李、黑莓果醬帶出一條苦甜可可，口中飽滿但不魯莽，單寧結實卻帶絲滑感，尾段有明顯的鐵礦土與香料收束。桌上最好有油脂或焦香的肉類，配著慢慢喝最舒服。

場景化配餐指南：週末家庭烤羊腿、朋友生日的厚切牛扒、或是高級中菜的紅燒牛腩都很合拍。搭配陳年硬質芝士也是簡單又安全的選擇。

降維打擊對比：不需要追逐超級大牌的溢價，就能擁有 Pomerol 那種沉甸甸的結構與陳年潛力——性價比與稀有感兼備，適合想要實力派且可喝又可藏的買家。

Soul Hook: A Pomerol classic — dense, chocolaty and mineral, built to age.

Why choose it?
- Exceptional terroir -> Power and iron-rich minerality from the famous clay/gravel soils gives depth you can taste.
- Old-vine concentration -> Dense, layered flavours with plush dark fruit and cocoa that reward patience.
- Meticulous cellar work -> Manual harvest, double sorting and small concrete vats plus mostly new oak for controlled, lasting structure.

Sommelier's Notes: 2006 Chateau Trotanoy shows a deep, saturated core—black plum, blackberry compote, and a signature dark chocolate streak over an undercurrent of iron-rich earth. Texturally it's broad and full, with firm but polished tannins and a lifted acidity that keeps the palate fresh. Toasted oak and warm spice frame the long finish; decant 60–90 minutes to unfurl its layers.

Winemaking & Vineyard: From a gently west‑sloping Pomerol site where gravel gives way to heavy clay over the famed crasse de fer. Grapes are hand-harvested, double-sorted (manual + optical), vinified in small concrete vats and aged mainly in new oak barrels for density and finesse.

Occasions & Pairing: Reserve for special dinners — charred ribeye, roast lamb shoulder or slow-braised venison. Also performs beautifully with rich, umami-led cuisine.

Competitive Edge: Offers the concentrated, age-worthy profile of top Pomerol estates but often at stronger value than the most hyped peers — a collector’s wine that still gives immediate pleasure after careful decanting.

Specification

• Alcohol %: 13.5%
• Decant Time: 60-90 minutes
• Taste: concentrated, dark chocolate, black fruit, plum, iron/mineral (crasse de fer), earthy, spice, silky yet firm tannins, cedary oak, long finish
• Food Matching: Grilled or roasted beef (fillet, flank, steak), Roast lamb / lamb hachis parmentier, Game (venison), Rich, braised meat dishes, Mature hard cheeses
• Grape Variety: Merlot ,

Winery

Chateau Trotanoy（由 Jean‑Pierre Moueix 於1953年購入）位於 Pomerol，土壤以黏土與礫石交錯著稱，底下有 crasse de fer。酒莊採人工采收與雙重篩選，使用小型混凝土發酵槽與主要新橡木桶陳年，風格厚實且耐陳。

Chateau Trotanoy — Purchased by Jean‑Pierre Moueix in 1953, the estate is famed for its dense clay‑and‑gravel soils. Manual harvest, double sorting, vinification in small concrete vats and ageing mainly in new oak deliver its concentrated, ageworthy style.