Description

• Decant Time: 30-60 minutes
• Taste: spicy, earthy, cedar, tobacco, black fruit, firm tannins, lean, austere, medium-bodied, fresh acidity, persistent finish, savory
• Food Matching: Sirloin steak with beef dripping, Roast beef rib, Grilled or roast venison, Aged Manchego or other hard cheeses, Roast lamb or beef ribeye
• Grape Variety: Merlot : 43%, Cabernet Sauvignon : 34%, Petit Verdot : 12%, Cabernet Franc : 8%, Other : 3%,

Tasting note

雪蘭1996年呈現中等深的寶石紅，入口緊實但不失優雅。香氣以辛香、雪茄木、乾煙草與成熟紅黑果為主，帶一絲泥土與礦感。口感偏向纖瘦、有力：紮實的單寧塑造出輪廓，鮮明的酸度讓酒款保持清爽，餘韻帶出鹹香與香料尾韻。整體略顯嚴緊，需稍微醒酒以舒展香氣與軟化結構。 酒莊在採收上相當謹慎（人工分箱採摘、9月24日至10月8日），每地塊分開篩選釀造。發酵溫度與延長浸皮（18–24天）賦予深度，部分酒轉入橡木桶完成乳酸發酵，之後於法國橡木桶熟成12–14個月（約35%新桶），帶來香草、蜜餞與香料的層次。葡萄園位於覆蓋性沖積土與細砂礫層，最高落差約12米，莊園採可持續耕作、覆草與保留土壤活力，並在多個地塊試行有機栽培。若想完整體驗這年份，建議輕柔醒酒半小時到一小時，搭配烤紅肉或陳年硬質乳酪最為合拍。

1996 Château Siran opens with a medium-ruby hue and a composed, slightly compact profile. Aromas layer into spicy, cedar and tobacco notes over darker fruit and an earthy undercurrent. The palate is structured and lean — firm, polished tannins frame concentrated, savory flavors with bright, persistent acidity that keeps the wine lively. Producer notes highlight a focus on balance between softness of tannins, fruit intensity and freshness; the 1996 vintage shows that tension clearly, with a concentrated core and a slightly austere, angular personality. Winemaking at Siran combines careful intra-plot selection, manual harvest (24 September – 8 October) and extended macerations (vatting 18–24 days). Alcoholic fermentation proceeds around 26ºC with pumped-over extraction as needed; malolactic fermentation is carried out partially in barrel. The wine spends 12–14 months in French oak (approximately 35% new), imparting cedar and spice while preserving the estate’s freshness. Hubert de Boüard served as consultant for this vintage. Vineyards sit on old covered alluvium with fine siliceous gravel and modest elevations (up to 12 metres). Sustainable viticulture, tillage and grass cover are practiced across the plots, and several parcels were part of organic trials. The result is a Margaux that pairs savory structure with a spicy lift — best decanted gently to open the aromatics and soften the frame.

Winery

雪蘭座落於瑪歌產區，是一座注重平衡與經典風格的酒莊，現由Édouard Miailhe持有。酒莊採用人工採收、分地塊精選與審慎的橡木桶熟成工藝，推動可持續耕作並在部分園區試行有機方式，釀酒團隊曾與顧問釀酒師合作，強化酒款的陳年與層次感。

Château Siran is a traditional Margaux estate owned by Édouard Miailhe. The domaine emphasizes balance — marrying a supple tannic profile with pronounced freshness and fruit intensity. Long-standing practices include manual harvesting, parcel-by-parcel selection and careful oak ageing; the team has worked with consultant Hubert de Boüard to refine style and ageing potential.