Description

• Alcohol %: 14%
• Decant Time: 60-90 minutes
• Taste: blackberry, blackcurrant, black cherry, liquorice, tobacco, toasty oak, mineral, savory, chewy tannins, persistent finish
• Food Matching: Beef (sirloin, fillet, steak), Venison, Roast lamb / Shepherd's pie, Hard cheeses (e.g. Lincolnshire Poacher), Grilled red meats with jus
• Grape Variety: Cabernet Sauvignon : 65%, Merlot : 19%, Petit Verdot : 10%, Cabernet Franc : 6%,

Tasting note

品嚐筆記：貝卡塔納2018呈現深寶石紅，黑果（成熟黑莓與黑加侖）為主軸，伴隨細緻烘烤香、甘草與煙草氣息。入口質地紮實但不笨重，礦感明顯，酸度帶動酒體前中段，單寧結構紮實且抓得緊，收結鮮明且餘韻悠長。 酒莊與田地：由Guillemet家族四代傳承經營，酒莊一貫追求馬爾戈優雅與細緻的風格。葡萄園坐落在淺層、排水良好的第四紀矽質礫石土壤，這種地質讓果實能夠集中風味同時保有清晰礦質感。 釀造手法：採用混凝土與不鏽鋼槽控制溫度發酵，傳統人工上插（pumping-over），浸皮期約16–22天。熟成約13個月，使用法國橡木桶，其中40%為新桶，用法溫和地帶出香草與烘烤的細節，而不蓋過果味。 口感提示：酒體偏中至飽滿、酸度明亮，單寧有咬合感，建議醒酒1小時左右讓香氣與口感更協調。搭配烤牛排、烤羊或風乾硬質乳酪，能把酒的結構與香氣完全帶出。

Tasting note: Deep ruby with purple highlights, the 2018 Chateau Boyd-Cantenac offers an attractive bouquet of ripe black fruit—blackberry and cassis—framed by toasty oak, subtle liquorice and a savory tobacco note. On the palate it shows medium-to-full body, a taut mineral spine, ripe fruit concentration and firm, well-structured tannins leading to a persistent, savory finish. Producer notes: Managed by the Guillemet family for four generations, the estate produces wines that exemplify the classic Margaux profile: elegant, refined and capable of long ageing. The 2018 vintage is hailed for its balance between concentrated ripe flavors and freshness derived from a challenging seasonal cycle. Winemaking notes: Fermented in concrete and stainless steel with controlled temperatures and traditional pumping-over; vatting lasted 16–22 days. The wine matured for approximately 13 months in French oak barrels, 40% of which were new for the free-run wine, imparting fine toast and spice without overwhelming the fruit. Vineyard notes: Vines sit on lean, well-draining siliceous gravel from the Quaternary period, a classic Margaux terroir that promotes concentration and elegance. The 2018 season combined an unusually wet early year with a hot, dry summer, producing well-ripened fruit with pronounced structure and a clear mineral thread. Service & cellaring: Best enjoyed after brief decanting (60–90 minutes) now through the next two decades; shows beautifully with a little bottle age.

Winery

貝卡塔納位於馬爾戈心臟地帶，由Guillemet家族經營四代。酒莊立基於排水良好的矽質礫石土壤，堅持傳統釀造與適度橡木熟成，追求優雅、細緻且具有陳年潛力的經典風格。

Château Boyd-Cantenac is a family-run Margaux estate in the Médoc, owned and managed by the Guillemet family for four generations. Known for producing wines in the classic Margaux vein—elegant, refined and long-lived—the château works with gravelly, well-draining Quaternary soils and combines traditional vinification with attentive oak ageing to produce wines of finesse and structure.