Description

• Alcohol %: 13.5 - 14.5%
• Decant Time: 2–3 hours
• Taste: concentrated, dense, black cherry, black plum, violets, dark chocolate, truffle, iron/mineral, spice, firm tannins, silky texture, long finish
• Food Matching: Fillet steak, Roast lamb, Beef and venison, Argentine flank steak, Shepherd's pie / lamb hachis parmentier, Mushroom-based dishes, Aged hard cheeses, Dark chocolate desserts
• Grape Variety: Merlot : 96%, Cabernet Franc : 4%,

Tasting note

卓龍 2022 帶出 Pomerol 的經典輪廓：深沉、濃縮卻不失細緻。香氣以紫羅蘭、花香為起點，隨之而來的是黑櫻桃、黑李與黑巧克力的厚實果香，並有松露與礦石氣息作為背景。口感飽滿，質地絲滑但結構紮實，單寧細緻有力，帶出優雅的齒頰觸感與持久收結。酒庄位於由卵石到黏土漸變、下層藏有「鐵鏽層（crasse de fer）」的斜坡地，老樹成分高，採收以人工分批進行，雙重挑選後在小型混凝土槽發酵，並以法國新橡木桶熟成為主。建議年輕時醒酒兩到三小時，或長期陳放以發掘更複雜的層次。喝起來有力量也有優雅，特別適合搭配紅肉與風味強烈的料理。

A classic Pomerol from a historic plateau, the 2022 Chateau Trotanoy is immediately impressive for its density and depth. The bouquet layers violets and floral lift over black cherry, ripe plum, cocoa and a hint of truffle and earthy loam. On the palate it is richly concentrated yet refined — creamy dark chocolate and crushed black fruit unfold across a powerful, tightly knit mid‑palate framed by grainy, structural tannins and a clear mineral/ferrous streak to the finish. Produced from very old vines on a slope of alternating gravel and heavy clay over the iron‑rich crasse de fer, fruit was hand‑harvested (Sept 1–19) with double sorting, vinified in small concrete vats and aged mainly in new French oak. This is a wine built to age: decant 2–3 hours if drinking in its youth, but considerable cellaring will reward patience.

Winery

卓龍酒莊由 Jean‑Pierre Moueix 於 1953 年納入家族酒業版圖，長期被視為 Pomerol 的代表性酒莊之一。酒莊名字暗示耕作不易的土壤：黏土與礫石緊密交錯，乾燥時幾近如混凝土般堅硬；地層下更有富鐵的“crasse de fer”，賦予葡萄力量與礦感。葡萄多為老藤栽培，人工採收並進行雙重分選，分小槽發酵、以法國新橡木桶為主熟成，風格兼具力量與精緻，適合長期陳年。

Château Trotanoy, acquired by Jean‑Pierre Moueix in 1953, is one of Pomerol's most revered estates. The name hints at the vineyard's famously stubborn soils — a compact mix of clay and gravel that can harden to a concrete-like consistency. That terroir, including an iron-rich layer known as crasse de fer, plus very old vines, produces wines known for power, concentration and longevity. Vinification is traditional yet meticulous: hand harvest, double sorting (manual and optical), fermentation in small concrete vats and ageing principally in new French oak.