Description

• Alcohol %: 14%
• Decant Time: 45 minutes
• Taste: cherries, blackberry, cassis, red berries, floral, sweet tobacco, crushed stones, mild spice, loamy, velvety finish, grainy tannin, fleshy, juicy, seamless
• Food Matching: Beef and Venison, Lamb kreatopita (meat in filo pastry), Galician bone-in-ribeye, Gigot d'agneau a l'ail (roast lamb leg with garlic), Steak and kidney pie, Grilled ribeye, Roast lamb
• Grape Variety: Merlot , Cabernet Franc ,

Tasting note

品飲筆記：這款來自蒲伊塞昆的酒果實感飽滿，紅莓與黑果香交織，帶有些許甜煙草與礦石氣息，香料點綴。入口多汁、圓潤而順滑，細顆粒的單寧構築口腔結構，尾韻柔和且帶絲絨感。 酒莊背景：維西納酒莊源於17世紀，原為蒲伊塞昆城堡的一部分，自2019年由Alain Moses接手後仍維持家族經營風格。擁有者為資深葡萄與波爾多酒商出身，帶來務實且注重品質的經營方式。 葡萄園與土壤：全莊園約25公頃，實際栽種葡萄的有12公頃，周圍林地、籬笆與一座池塘環繞。土壤以黏土-石灰岩為主，雖未轉為有機栽培，但採取盡量減少環境衝擊的耕作手法，重視植株健康與風土呈現。 釀造與陳年：於表皮成熟期採收，初步篩選後再以先進分選設備挑出最優果粒，冷控混凝土罐中發酵，約半數酒款於法國橡木桶中熟成12–14個月（1/3新桶、1/3一桶、1/3二桶），以平衡果味與橡木層次。瓶口為合成軟木塞。 飲用建議：可立即享用，或醒酒約45分鐘讓風味更開放。配餐方面非常適合烤肉、羊料理或帶有醬汁與濃郁風味的肉類。

Tasting note: A fleshy, seamless red from Puisseguin-Saint-Émilion showing ripe cherries, cassis and a layer of floral perfume. Notes of sweet tobacco and crushed stone introduce a mildly spiced core; the palate is juicy and supple with grainy tannins and a velvety finish. Producer notes: Château La Vaisinerie — once part of Château de Puisseguin — dates back to the 17th century and remains a family estate. In July 2019 Alain Moses, a long-time wine broker turned vigneron, took ownership and continues a hands-on, family-led approach focused on quality and limited environmental impact. Vineyard: The property covers 25 hectares, with 12 hectares planted to vines surrounded by woods, hedges and a pond. Soils are clay-limestone; while not certified organic, the team favours low-impact methods to protect vine health and terroir expression. Winemaking & ageing: Grapes are harvested at phenolic maturity with an initial selection in the vineyard and a second sorting on a modern selection table. Fermentation takes place in temperature-controlled concrete vats. Approximately half the production is matured 12–14 months in French oak barrels (one-third new, one-third one-year, one-third two-year), giving subtle oak structure without overwhelming the fruit. Closure is synthetic cork. Cellar advice: Approachable now yet structured enough to benefit from a short decant (about 45 minutes). Drinking window: 2023–2030. Pairing: Best with roasted or grilled red meats, rich stews and game dishes that can stand up to its ripe fruit and gentle tannic grip.

Winery

維西納酒莊為蒲伊塞昆一處有歷史的家族產地，原屬城堡舊有產區，2019年由Alain Moses接手，延續家族式管理與實務經驗。莊園面積約25公頃、12公頃種植葡萄，周圍有林地與池塘。酒莊重視低衝擊耕作與果粒分選作業，釀造上採先進分選與冷控發酵，並以分級法國橡木桶陳年以求果味與木質層次的平衡。

Château La Vaisinerie is a historic family estate formerly part of Château de Puisseguin. In July 2019 Alain Moses — a long-time wine broker and founder of a fine Bordeaux merchant business — became owner. The property emphasises careful vineyard management across 25 hectares (12 ha planted), low-impact viticulture, modern grape sorting and a balanced oak regime (12–14 months in French oak barrels: one-third new, one-third one-year, one-third two-year). The team seeks to showcase the clay-limestone terroir with clean, fruit-forward wines.