Description

• Alcohol %: 12-15%
• Decant Time: 60 minutes
• Taste: smoky, spicy, clove, white pepper, cassis, dark berry, leather / saddle, savory, earthy, muscular, elegant, fine tannins, medium+ acidity, long finish
• Food Matching: Beef (rare roast beef, fillet, sirloin), Venison, Roast beef with Yorkshire pudding, Steak with beef dripping gravy, Manchego and aged hard cheeses
• Grape Variety: Merlot : 52%, Cabernet Sauvignon : 43%, Petit Verdot : 5%,

Tasting note

寶馬莊1998年款呈現深寶石紅，香氣層次豐富：煙燻、香料、鞍革氣息混合丁香與白胡椒，核果以溫暖的黑醋栗為主。入口中段厚實但不笨重，酒體屬中偏上，單寧細緻而有力，酸度支撐良好，使整體既肌理分明又保有優雅的線條。田間來自莊園66公頃碎石與草列地塊、面向吉朗德河的微氣候，1998年夏季乾熱、九月降雨影響不大，採收在9月下旬至10月上旬，釀造採用橡木桶熟成與迅速浸皮以保留香氣與結構。喝法建議醒一小時，配烤牛肉、牛排或陳年硬乳酪風味最佳。莊主為Sichel與Mähler‑Besse家族，管理與釀酒細緻，是一款既有力量又帶絲滑餘韻的經典Margaux。

1998 Château Palmer shows a very deep garnet colour and an aromatic bouquet where smoky, savory and spice notes meet warm black fruit. Expect saddle-leather and farmyard nuances underlined by cloves, white pepper and ripe cassis. On the palate it is medium-plus in weight — concentrated and muscular yet held together by an elegant structural frame: very fine, medium-to-firm tannins and brisk acidity carry a long, persistent finish. Producer notes emphasise terroir, focus, balance and silk; the estate’s classic approach yields wines of length and poise. Winemaking for the vintage featured a harvest from 24 September to 9 October, oak maturation and careful extraction (speedy extractions helped in 1998), with cork closures. The vineyard sits on 66 hectares of gravelly soils and grassy rows overlooking the Gironde estuary, a microclimate that helped produce ripe, aromatic fruit in this warm vintage. Classified 3ème Grand Cru Classé and managed by the Sichel and Mähler‑Besse families under the guidance of winemaker Thomas Duroux, this Palmer is drinking now but will reward short-term cellaring. Decant for about an hour and pair with roasted or grilled red meats and aged cheeses.

Winery

寶馬莊（Château Palmer）為經典Margaux名莊，列為三級列級名莊，由Sichel與Mähler‑Besse兩大家族掌管，管理層注重細緻的田間工作與傳統釀造工序。莊園約66公頃碎石土壤、草列的種植方式以及面向吉朗德河的微氣候，讓果實成熟均勻。釀酒方面採用橡木桶熟成與穩健的浸皮手法，目標是展現風土、結構與絲滑口感。

Château Palmer is a historic Margaux estate classified as a 3ème Grand Cru Classé. The property is run by the Sichel and Mähler‑Besse families, with Bertrand Bouteiller in management and Thomas Duroux as winemaker for the period. Palmer’s philosophy stresses terroir expression, careful vineyard work across 66 hectares of gravelly soils and grassy rows, and precise cellar practices — oak maturation, measured extraction and traditional élevage — to produce wines of focus, balance, length and silky texture.