Description

• Alcohol %: 13.5%
• Decant Time: 60-90 minutes
• Taste: blackcurrant, blackberry, plum, tobacco, cedar, earthy / mushroom, spice (nutmeg, pepper), floral lift, velvety tannins, fresh acidity, savory finish, subtle oak/vanilla
• Food Matching: Grilled or roasted beef (sirloin, ribeye), Venison and other game, Roast lamb, Mature cheddar and hard cheeses, Rich mushroom dishes and beef stews
• Grape Variety: Cabernet Sauvignon : 49%, Merlot : 42%, Petit Verdot : 6%, Cabernet Franc : 2%, Other : 1%,

Tasting note

忘憂堡2020年款展現波爾多右岸與中壇的經典風貌：先是黑果與熟李的深邃果香，接著飄出煙草、雪松與細緻花香的層次。酒廠採用不鏽鋼與混凝土控溫發酵，之後以橡木桶陳年16–18個月，讓香氣有溫和的烘烤與香草感，但不搶果味。口感中等偏厚，酸度清爽，單寧緊緻而圓潤，質地帶有絲滑卻仍保留結構感，尾韻帶些礦物與香料的悠長餘味。葡萄園坐落於含有asteria的加侖砾石覆蓋白堊地層，排水良好，有助於果實濃縮與精準的酸度。酒體適合醒約一小時後與牛排、鹿肉或熟成起司搭配，亦能在未來十數年慢慢變化。

This 2020 from Chateau Chasse-Spleen is a classic Médoc expression: a layered nose of blackcurrant, ripe plum and fresh dark berries framed by tobacco, cedar and a hint of floral perfume. The winemaking combines modern temperature-controlled vinification in stainless steel and concrete with careful élevage — 16–18 months in oak barrels — giving polished oak spice without domination. On the palate it shows medium-full body, lively acidity and ripe, fine-grained tannins that lend a silky yet structured mouthfeel. Earthy, savory notes and a long, slightly mineral finish make it versatile at the table now but it will continue to develop over the next decade or more. Vineyards sit on Garonne gravel over a chalky subsoil with asteria, helping produce concentrated fruit and clear structure. Owned and run by Bernadette Villars and her daughters, the estate balances tradition and modern cellar techniques to craft wines of purity and ageing potential.

Winery

忘憂堡位於Moulis-en-Médoc，由Bernadette Villars與兩位女兒共同經營。酒莊兼顧傳統與現代化：田間注重土壤與排水，釀造時採用控溫的不鏽鋼與混凝土發酵槽，之後以橡木桶陳年16–18個月。產量穩定但在窖藏與桶陳上要求細緻，目標是做出既討喜又能陳放的經典波爾多酒款。

Chateau Chasse-Spleen is an established Moulis estate owned by Bernadette Villars and her daughters. The property blends traditional Médoc viticulture with modern cellar methods: controlled-temperature fermentations in stainless steel and concrete vats, followed by barrel ageing. With substantial production yet careful élevage, the domaine aims for wines that combine immediate appeal with cellar potential.