Description

• Alcohol %: 15.2%
• Decant Time: 60-90 minutes
• Taste: blackcurrant, blackberry, coffee, licorice, cassia, tea leaves, bell pepper, cedar, vanilla, cocoa, spice, silky tannins, full-bodied, long finish
• Food Matching: Grilled or roasted beef, Venison and game, Lamb chops, Aged hard cheeses (e.g. aged cheddar, Manchego), Mushroom ragù or dishes with umami, Smoked meats
• Grape Variety: Cabernet Franc : 100.0%,

Tasting note

品飲筆記：酒款開瓶即展現深沉的黑色莓果、濃郁咖啡與甘草香，裡頭有茶葉與一抹黑胡椒的野性點綴。口感飽滿，果實濃郁但結構緊緻，橡木帶來的雪松、香草與可可細節與絲滑卻有力的單寧交織，收結長而耐人尋味。 酒莊與葡萄園：PATRIMONY 選自達歐（DAOU）山區的精選田塊，採取嚴格摘除、光學分級與僅取自由流汁的做法，刻意壓低產量以追求土壤與風土的純粹表現。山間日夜溫差、排水良好的地勢，讓果實在成熟的同時保有香氣與結構。 釀造工藝：酒莊以自生野生酵母發酵，強調原生菌叢帶來的紋理感；全酒採用新橡木長期熟成（30個月），塑造出厚實的骨架與細緻的單寧。建議先醒酒一小時以上，與烤紅肉或風味濃郁的起司一起享用會更匹配。

Tasting Note: Deep, concentrated aromatics of blackcurrant and blackberry sit alongside espresso, licorice and a savory tobacco/tea leaf thread. On the palate the wine is full-bodied and seamless — dense dark fruit, cassia and black pepper framed by creamy cedar and vanilla from extended new-oak aging. Tannins are polished yet firm, carrying a long, brooding finish. Producer & Vineyard Notes: PATRIMONY is sourced from select rows on DAOU Mountain in the Adelaida District; only aggressively thinned fruit, optically sorted and free-run juice make the cut. Yields are kept minimal to amplify site expression and concentration. Winemaking Notes: Fermentation proceeds with native yeasts cultivated on the estate, intended to preserve local texture and character. Aged for 30 months in 100% new oak, the wine displays both power and fine-grain structure—built to reward careful cellaring but compelling now with decanting. Serve & Pairing: Decant for 60–90 minutes to let the oak and dark-fruit layers harmonize. Ideal with grilled red meats, game, mushroom-based sauces and well-aged cheeses.

Winery

達歐酒莊（DAOU）位於阿迪里達區的山頭，由 Georges 與 Daniel Daou 家族經營。酒莊以山坡葡萄園、低產量與嚴格分級著稱，釀酒風格重視風土表現：使用自生酵母發酵並以新橡木長期熟成，釀出有張力且能陳放的酒款。

DAOU Vineyards & Winery is a mountain estate in the Adelaida District led by Georges and Daniel Daou. Known for dramatic, terroir-driven wines, the estate focuses on low yields, precise sorting and mountain-grown fruit. The team emphasizes native-yeast fermentations and extended new-oak aging for concentrated, age-worthy wines.