Description

• Alcohol %: 14.8%
• Decant Time: 60 minutes
• Taste: dark/black currant, blackberry, blue fruit, pencil lead, loamy earth, crushed stone, baking spices, pine needles, green pepper, red rose water, creamy tannins, long finish
• Food Matching: Beef (ribeye, sirloin), Venison, Slow-roast lamb shanks, Pigeon pastilla, Rich pork dishes (with aubergine/ginger), Hard aged cheeses (e.g. aged cheddar, manchego)
• Grape Variety: Cabernet Sauvignon : 97%, Petit Verdot : 3%,

Tasting note

來自海拔逾2,100呎的山頂葡萄園，陽光充足但晚間涼爽，生長節奏緩慢使果實累積出複雜風味。酒體中厚，入口先是黑色莓果的飽滿果實感，隨後有礦物石感、土壤的濕潤氣息與些微香料；單寧奶油般圓潤但仍具支撐力，酸度明亮，整體平衡且層次分明。釀造上以產區果實為主，控制產量、精選成熟度入桶陳釀，利用橡木增添質感但不蓋過山地特質。建議醒酒一小時，搭配烤紅肉、燉羊膝或帶香料的料理最合拍。酒莊精神結合高海拔風土與細緻手法，喝得到山地清新與岩礦厚實的交錯口感。

This 2019 mountain-grown bottling comes from vines planted high on Atlas Peak where bright sun, cool nights and mountain breezes slow ripening and sharpen structure. The nose offers concentrated dark fruits—blackcurrant and blackberry—layered with crushed stone minerality, pencil-lead graphite and a dusting of baking spice. On the palate it is medium‑to‑full, with creamy yet substantial tannins, lively acidity and a fleshy core of blue-fruit flavours balanced by savory earth and pine‑needle herb notes. Carefully oaked and showing serious length, it rewards a one‑hour decant and pairs beautifully with grilled and roasted red meats or rich, spice-forward dishes. Producer notes: estate fruit from a compact 45‑acre high‑altitude property; low-yield, thoughtfully managed vines produce concentrated berries. Winemaking notes: classic maturation in oak to add texture and complexity while preserving mountain freshness and minerality.

Winery

雲端酒莊（Au Sommet）位於Atlas Peak山腰，是以展現單一園地風土為主的酒莊。葡萄園土壤排水良好、海拔高且日夜溫差大，酒莊以低產量、細心管理來累積風味與結構。採收以成熟度為主，再以橡木桶細緻陳釀，保留山區清爽酸度與礦物感。團隊與知名釀酒人合作，目標是釀出既有張力又適合陳年的山坡紅酒。

Au Sommet is a mountain estate perched on Atlas Peak that focuses on single‑site expression. Working with low-yielding, carefully tended vines on well‑drained volcanic soils, the team emphasizes site clarity and balance. Fruit is harvested for optimal ripeness and matured in oak to build texture while preserving the mountain’s bright acidity and minerality. The project has been crafted under the guidance of a renowned winemaker, aiming for structured, age-worthy wines that reflect the cooler mountain microclimate.