Description

• Alcohol %: 13 - 14.5%
• Decant Time: 90 minutes
• Taste: blackcurrant / cassis, black cherry, cedar, tobacco, earth / forest floor, damp soil, Asian spice, truffle, new French oak, firm / ripe tannins, fresh acidity, dense mouthfeel, long finish
• Food Matching: Beef (ribeye, sirloin, roast), Lamb (leg, shoulder), Venison and game, Boeuf en croûte, Mature hard cheeses (aged cheddar, Lincolnshire Poacher)
• Grape Variety: Cabernet Sauvignon : 60%, Merlot : 40%, Cabernet Franc , Petit Verdot ,

Tasting note

卡龍世家 2005 年份呈現典型聖艾斯泰夫的沉穩與厚實：鼻腔需時間打開，黑醋栗與黑櫻桃為主調，夾帶雪茄木、潮濕土壤與些許異國香料。口感紮實、層次分明，成熟但有力的單寧與清爽酸度相互支撐，礫石與黏土土質帶來礦感與結構感。酒莊採手工採收並在葡萄藤上初篩，進廠後以振動機械再篩選，控溫不鏽鋼槽浸皮18–21天、以蛋白澄清，並於100%新法國橡木桶中陳年20個月，風格傳統但細緻。酒體適合慢慢打開，建議醒酒約90分鐘後飲用；搭配厚切紅肉、羊肩或成熟奶酪十分合拍。酒莊歷史與礫石山坡賦予此酒長期陳年的底蘊，是能與時間對話的一款經典之作。

2005 Château Calon-Ségur is a powerful, classically-built Saint-Estèphe that blends density with finesse. The nose unfolds slowly — blackcurrant and black cherry sit alongside cedar, tobacco, damp earth and an exotic Asian spice thread. On the palate it is concentrated and structured: firm, ripe tannins and refreshing acidity support layers of dark fruit, truffle-like earthiness and toasted new French oak. Made from hand-picked fruit, with a careful sorting routine and 18–21 days maceration in temperature-controlled stainless steel, the Grand Vin was aged 20 months in 100% new French oak barrels and fined with egg white for clarity. The estate’s gravel-and-clay terroir gives the wine its classic Saint-Estèphe backbone and exceptional ageing potential. Decant for about 90 minutes if serving now; it will continue to evolve in bottle for decades. Pairs beautifully with roasted or grilled red meats, game and mature hard cheeses.

Winery

卡龍世家（Château Calon-Ségur）為聖艾斯泰夫第三級莊園，酒莊坐落於礫石覆蓋、黏土基底的坡地，風土特色強烈。現由 Suravenir 持有，並與顧問釀酒師 Eric Boissenot 合作，從葡萄園到酒窖都很講究：人工採收、嚴格分選、低溫發酵與長時間浸皮，並以大量新法國橡木桶陳年，造就兼具優雅與耐藏力的經典酒款。

Château Calon-Ségur — a Third Growth (3ème Grand Cru Classé) of Saint-Estèphe — prides itself on producing a Grand Vin that mirrors its terroir: gravelly upper layers over clay subsoil. Under the ownership of Suravenir and consulting winemaker Eric Boissenot, the domaine focuses on meticulous vineyard work, hand harvesting, careful sorting and traditional élevage in new French oak to craft wines of elegance, depth and longevity.