Description

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: buttery, creamy, stone fruit, citrus, toasted almond, honey, flinty minerality, balanced acidity, long finish
• Food Matching: Roast chicken or turkey with herb butter, Endive with ham in béchamel, Mac and cheese (creamy pasta), Pan-seared sea bream with shellfish velouté, Gruyère and other aged cheeses, Seafood dishes with creamy sauces
• Grape Variety: Chardonnay ,

Tasting note

品飲筆記：打開酒杯，先是清新的柑橘皮與成熟果實香，接著飄出烘烤杏仁、蜂蜜和一抹奶油感。入口質地圓潤豐盈，但酸度拉出輪廓，舌間有礦石般的緊實感，收結悠長且帶粉感。 酒莊與生產：Bitouzet-Prieur 由 Vincent 與 François 維持家族小所作，以細緻分地釀造聞名。葡萄手工採收、嚴格挑選果實，以呈現坡地個性為本，而非過度介入。 釀造作法：壓榨柔和、低溫沉澱後入法國橡木桶發酵（部分新桶），於細泥中熟成約12–16個月並進行輕柔攪渾以豐富口感，控制乳酸發酵以保留明快酸度。 葡萄園風土：位於佩里耶（Perrières）典型石灰質與礫石土壤，坡向利於日照與排水。老藤與低產量帶來濃縮度與細緻的礦物骨架，喝得到田地的線條與層次感。

Tasting Note: Bright citrus and ripe orchard fruits open the glass, edged by toasted almond, warm honey and a subtle buttery note. A clear flinty minerality runs through, giving definition to a plush, creamy mid-palate and a long, chalky finish. Producer notes: From the Perrières premier cru slope, this bottling reflects careful parcel selection by Vincent and François Bitouzet. Fruit is harvested with attention to ripeness and balance to express the site rather than heavy oak. Winemaking notes: Gentle whole-bunch pressing, cool settling and fermentation in French oak barrels (a portion in new oak) followed by 12–16 months élevage on fine lees with light bâtonnage. Malolactic fermentation is managed to retain freshness. Vineyard notes: Parcels sit on classic Meursault limestone and stony soils with good drainage and south-east exposure. Low yields and older vines contribute concentration and a crystalline mineral backbone, typical of Perrières.

Winery

Bitouzet-Prieur 是座家族經營的默索酒莊，專注於展現每塊頂級園的特色。Vincent 與 François 對於田間管理與酒窖細節十分講究：小地塊、低產量、精選果實，釀出的酒常帶有明確的產地感與優雅線條。

Domaine Bitouzet-Prieur is a family-run domaine in Meursault focused on expressing individual premier cru sites. Under Vincent and François Bitouzet the estate manages small parcels with meticulous viticulture and careful cellar handling to produce terroir-driven wines with clarity and energy.