1960 年份的黑教皇帶出成熟卻仍鮮活的陳年魅力：酒體呈現深磚紅色，鼻間有煙草、雪茄盒、皮革與熟李子的陳香，並伴隨礦質與泥土、松露般的風味。入口圓潤而不厚重，單寧已變得柔滑，酸度仍支撐住整體結構，尾韻帶有橡木香與香料餘味。酒莊簡介：在 Bernard Magrez 的經營下，酒莊結合現代顧問團隊與傳統細緻工藝。田間管理以小地塊分級照顧、行間草生、部分以畜力耕作，強調環境友善（Terra Vitis、HVE3）。釀造重視人手工序：分級、手工採收入小箱、逐粒去梗與選果，低溫前浸、30–40 天長時間浸皮、以重力導入法國橡木桶完成乳酸發酵並陳 18 個月。適合細心醒酒、輕柔過濾沉澱後品飲，搭配紅肉或成熟起司最佳。
A mature Cru Classé from Pessac-Léognan, the 1960 Château Pape Clément shows classic aged complexity: a deep garnet with brick rim, an aromatic bouquet of tobacco, cedar chest, leather, dried plums and mineral earth. On the palate it is medium-bodied with gracefully softened tannins, lively acidity that lifts savory, truffle-like notes and a long, cedar-and-spice finish. Producer notes: under Bernard Magrez’s ownership with consulting input from Michel Rolland and Julien Viaud, the estate applies parcel-based vineyard management and high environmental standards. Vineyard & winemaking: grass-grown rows, ploughing between vines, animal traction tillage in places, manual harvest in small crates, meticulous sorting and berry-by-berry destemming, low-temperature pre-fermentation maceration, 30–40 day maceration with manual punch-downs, then gravity transfer to French oak for malolactic and 18 months ageing. Closure: cork. Given the age and likely sediment, decant gently to separate lees and allow the aromatic layers to open for 20–30 minutes.
黑教皇（Château Pape Clément）為 Pessac-Léognan 著名的 Cru Classé 酒莊，現由 Bernard Magrez 旗下營運。酒莊兼顧傳統與當代管理，推行地塊式精細管理與友善耕作，重視手工採收、重力流槽與法國橡木桶長期陳釀。
Château Pape Clément is one of the historic estates of Pessac-Léognan with Cru Classé status. Now owned by Bernard Magrez, the property blends tradition with modern consulting input and sustainable practices. Parcels are managed carefully, harvesting is by hand and the winery favours gravity transfers, long macerations and maturation in French oak.
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