Description

• Alcohol %: 12.2 - 14%
• Decant Time: 60-90 minutes
• Taste: blackcurrant, raspberry, black plum, spices, ripe tannins, bright acidity, earthy, nougat, beeswax, peppery, powerful, elegant
• Food Matching: Rump steak, Steak frites, Beef and venison, Galloway bone-in-sirloin, Mature hard cheeses (e.g. Lincolnshire Poacher)
• Grape Variety: Cabernet Sauvignon : 60%, Merlot : 38%, Cabernet Franc : 2%,

Tasting note

品飲筆記：這支酒帶有層次分明的黑莓與覆盆子香，細緻的香料氣息為整體添了些暖意。入口酒體飽滿，單寧成熟且有嚼感，酸度清爽帶動果味，尾段有一點微辣與泥土感，餘韻持久。 酒莊與生產：費里埃為 Margaux 中心的 3 等級列級酒莊，規模精巧但追求細緻。2010 年份受益於理想氣候，果實成熟度卓越，整體酸、酒精與單寧達到很好的平衡。 釀造方式：以小地塊分開釀造，採用葡萄園自然酵母，發酵溫度控制在 25°C 以下以維持優雅果香，低強度浸皮約三週；整個發酵過程不做外加修飾。之後在法國橡木桶熟成約 18 個月（40% 新桶），部分批次亦有使用陶罐，強調橡木與果味的和諧融合。 葡萄園環境與手工：來自莊園 24 公頃深層礫石覆蓋石灰岩的田地，位於 Margaux 優越地段；葡萄手採，分地塊嚴格選果，造就口感的精緻與礦質感。整體而言，這是一支既有結構又具優雅感的酒，適合搭配紅肉或陳年起司，開瓶前建議醒酒一小時以上。

Tasting note: Deep, aromatic and classically Margaux — the nose opens with layers of raspberry, blackcurrant and a streak of warm spices. On the palate it shows ripe, tasty tannins with black plum and dark-berry flavours, lifted by a clear, energetic acidity and a peppery, slightly earthy finish. Producer notes: A 3eme Grand Cru Classé in the heart of Margaux, the estate produced an especially concentrated 2010 with excellent maturity and balance. The team highlights colour, power and an attractive acid/alcohol/tannin harmony. Winemaking: Fruit is vinified by plot with natural yeasts, gentle extraction under 25°C and three weeks of maceration; no additions during vinification. Aging was 18 months in French oak, 40% new, with careful integration between oak and fruit (also part-aged in amphora in some lots). Vineyard: Sourced from 24 hectares of deep gravel over limestone in the core of Margaux. Hand harvesting and meticulous parcel selection contribute to the wine's clarity and structural finesse. Consultant winemaker: Eric Boissenot; ownership: Claire Villars Lurton. A wine built for medium-term cellaring but approachable after a good decant.

Winery

費里埃酒莊座落於 Margaux 心臟地帶，是列級的 3 等級莊園，土地約 24 公頃，礫石覆蓋石層伴隨石灰岩基層。莊園重視分地塊管理與人工採收，採用傳統小地塊發酵與嚴格選果策略。現由 Claire Villars Lurton 所有，並由 Eric Boissenot 擔任顧問，出品數量不多但追求細緻、平衡與橡木的優雅融合。

Chateau Ferriere is a small, highly regarded Margaux estate classified as a 3eme Grand Cru Classé. Sitting on roughly 24 hectares of deep gravel over limestone, the domaine focuses on parcel selection, hand harvesting and traditional plot vinification. Under the ownership of Claire Villars Lurton and with consulting input from Eric Boissenot, Ferrière produces modest volumes with attention to finesse, balance and oak integration.