Description

• Alcohol %: 13%
• Decant Time: 30 minutes
• Taste: black raspberry, mineral, dry, astringent tannins, earthy, savory, moderate oak, elegant angularity, moderate-long finish
• Food Matching: Beef and Venison, Lamb (leg, shank, braised), Beef sirloin Korean BBQ, Meat in filo pastry / savory pies
• Grape Variety: Merlot : 75%, Cabernet_Franc : 15%, Cabernet_Sauvignon : 10%,

Tasting note

這款1985年的貝霍杜夫來自聖艾美濃的名莊，風格成熟但帶點含蓄。酒色深紅，鼻裡有成熟黑莓與明顯的礦物氣息——那是小地塊石質土壤常帶出的特色。入口偏乾、線條分明，單寧帶點澀且有收斂感，餘韻中等偏長，整體不追求厚重濃郁，而是走典型的經典、帶礦感的陳年風貌。釀酒上採取人工分級採收、依各桶特性調整發酵，之後在橡木中熟成約16個月。建議輕柔醒酒約30分鐘以去沉澱並讓香氣舒展。配餐推薦烤或燉的紅肉、羊料理與風味厚實的燒烤類。

A mature Saint-Emilion from a Premier Grand Cru Classé B estate, the 1985 Beauséjour (Duffau-Lagarrosse) shows a dark ruby core with clear black-raspberry aromas and a pronounced mineral streak — a hallmark of the small parcels that produce this wine. On the palate it is more angular and leaner than youthful cask notes suggested: dry, savory, and edged with firm, slightly astringent tannins into a moderately long finish. Producer notes emphasise a manual harvest with careful selection; vinification is adjusted parcel by parcel, and the wine received around 16 months of oak maturation. This is a classic, slightly austere vintage bottle that benefits from gentle decanting to settle sediment and open the aromas. Serve at cellar-chill (16–18°C). Matches well with roasted or braised red meats, game and richer lamb dishes.

Winery

貝霍杜夫（Duffau-Lagarrosse）是聖艾美濃的老牌酒莊，獲列為 Premier Grand Cru Classé B。酒莊重視田間管理與分地塊釀造，人工採收、嚴格篩選葡萄，再依各桶特性調整發酵與陳年——追求風土與細節的呈現。

Château Beauséjour (Duffau-Lagarrosse) is a historic Saint-Émilion estate classified Premier Grand Cru Classé B. The domaine is known for meticulous, parcel-driven viticulture and careful cellar work: hand harvesting, selective sorting and vinification tailored to each vat, followed by extended barrel ageing for the grand vin.