Description

• Alcohol %: 13.7%
• Decant Time: 60 minutes
• Taste: violets, black cherry, blackcurrant, dark chocolate, mineral/crushed rock, wild herbs, anise, tobacco, saline/sea-spray, fine grainy tannins, spice, vanilla/oak
• Food Matching: Beef fore rib, Ribeye steak with Béarnaise, Venison, Manchego cheese
• Grape Variety: Cabernet Franc : 40%, Cabernet Sauvignon : 34%, Merlot : 26%, Other ,

Tasting note

品飲筆記：酒色深沉寶石紫，前陣子散發出紫羅蘭、黑櫻桃與黑醋栗果醬的香氣，接著是黑巧克力、礦石與一抹野薑草和茴香的氣息。口感介於中至偏飽滿，果實緊湊但鮮明，細緻而略帶砂礫感的單寧為整體提供紮實結構，收結長而芬芳，帶有海風般的鹹感。 酒莊與田間：麗嘉奧比安現由帕崔斯・皮歇特擁有，酒莊由吉約姆・普蒂耶管理。2020年園區總面積約30.75公頃，釀造本款酒的地塊約7.6公頃，植株密度高達每公頃10,000株，葡萄樹平均年份約43年。土壤為砂礫（Mindel）覆蓋黏土與石灰岩，手工採收於9月14日至26日完成，講究選果與產區原貌。 釀造風格：採用不鏽鋼溫控槽、木製發酵槽與混凝土槽，部分批次以整串入槽與不破碎發酵，發酵約35天；熟成24個月，80%使用新橡木桶，另以大桶與陶罐輔助，使酒體既有新木的細緻香氣，又保留岩礦與果實的純淨感。 口感建議：年輕飲用時先醒一小時，香氣會更開展。配搭以紅肉、野味和成熟硬質起司最合適，若有時間收藏，酒款會隨陳年展現更多層次與細膩度。

Tasting Note: Deep garnet-purple with an expressive nose of violets, black cherry preserves, crème de cassis and dark chocolate, layered with crushed stone, tar, wild sage and a hint of anise. The palate is medium to medium-full, delivering tight, focused black fruit framed by firm, grainy tannins and bright, seamless freshness. Mineral layers underpin the fruit and the finish is long, perfumed and saline. Producer & Vineyard: Owned by Patrice Pichet and managed by Guillaume Pouthier, the estate farms some 30.75 ha (7.60 ha used for the Grand Vin in 2020) at high density (10,000 vines/ha) on Mindel gravels over clay and limestone. Average vine age in 2020 was about 43 years, and the 2020 harvest was 100% hand-picked between 14–26 September. Winemaking & Ageing: Fermentation is carried out in a combination of thermoregulated stainless tanks, wooden vats and concrete tanks with a significant proportion of whole-bunch ferment (varies by lot). No crushing was used for parts of the crop; initial fermentation lasted c.35 days. Ageing lasted 24 months with 80% new oak, plus 11% in foudres and 9% in terracotta amphorae, producing a wine of depth, finesse and excellent ageing potential. Serve & Pairing: Decant about an hour if drinking young to let aromatics open. Matches rich red meats, game and mature hard cheeses; will also reward cellaring through the next decades.

Winery

麗嘉奧比安位於Pessac-Léognan，具深厚歷史背景，現由帕崔斯・皮歇特擁有，吉約姆・普蒂耶負責管理。酒莊重視高密度栽培與手工採收，結合傳統與現代釀造方法，追求果實優雅與土地礦物感的平衡。

Chateau Les Carmes Haut-Brion is a historic Pessac-Léognan estate now owned by Patrice Pichet and managed by Guillaume Pouthier. The property focuses on high-density plantings, meticulous hand-harvest and a blend of traditional and modern winemaking techniques, balancing elegant fruit with mineral precision.