Description

• Alcohol %: 13%
• Decant Time: 30-60 minutes
• Taste: red cherry, dried rose, forest floor, mushroom, leather, earthy spice, silky tannins, tobacco, red berries, savory umami
• Food Matching: roasted duck with herbs, mushroom risotto, braised short ribs, roasted game birds, aged soft cheeses, charcuterie and pâté
• Grape Variety: Pinot Noir : 100%,

Tasting note

品飲筆記：這瓶來自田莊的老年份，入口柔順，先是紅果與乾玫瑰香，緊接著出現香菇、泥土與皮革的陳年氣息。口感細緻，單寧已經溫和化，酸度保持清爽，整體走向優雅而有層次。生產故事：尚查爾斯瑞揚的小型酒莊以細心管理聞名，注重人工採收與嚴格篩選，追求每一塊田地的獨特表現。釀造重點：以傳統手法發酵、適度浸皮、在法國橡木桶中熟成以保留細緻的香氣與結構；隨著時間演化，風味由果香轉為更多的香料與森林氣息。葡萄園描述：Les Chaumes 地塊座落於石灰質與黏土的緩坡上，日照與排水良好，老藤比重高，賦予酒款細膩的礦物感與持久度。飲用建議：稍微醒酒（30–60 分鐘）能讓香氣更為開放；配蘑菇燉飯、燒鴨或燉牛肉都很搭，或與陳年軟質起司一起享用。

Tasting note: A gracefully mature Vosne-Romanée showing an elegant bouquet of red cherry, dried rose petal, and forest-floor complexity. Secondary aromas of mushroom, leather and tobacco unfold with aeration, leading to a silky mid-palate, gentle acidity and refined, polished tannins. Producer notes: From the small, attentive domaine of Jean-Charles Rion, this Premier Cru reflects careful vineyard selection and low yields that favour concentration and terroir expression. Winemaking notes: Traditional methods — hand harvesting, gentle extraction and extended élevage in French oak — allow the wine to develop nuanced tertiary aromas while retaining clarity. The 1998 vintage has softened in tannin but gained savory complexity; handle gently when decanting and watch for sediment. Vineyard notes: Les Chaumes sits on well-drained limestone-clay soils with good exposure, producing wines of subtle power and aromatic precision. Service & pairing: Decant briefly (30–60 minutes) to open the bouquet; serve at cellar-chill (15–17°C). Matches beautifully with mushroom-based dishes, roasted duck, braised beef and mature, soft cheeses.

Winery

尚查爾斯瑞揚是座落於維森羅曼尼的小型家族田莊，重視低產量與田塊個性。田間以人工管理、精細修剪與分級採收為主，釀造時偏向傳統做法：謹慎挑選、溫和浸皮、在法國橡木桶中熟成，追求細緻與產地風味的平衡。

Domaine Jean-Charles Rion is a small Vosne-Romanée domaine focused on low-yield, site-expressive wines. The team practices hands-on viticulture and traditional cellar work — careful sorting, gentle extraction and élevage in French oak — aiming for wines that show finesse and a true sense of place.