這支2018年Le Prélat白酒來自歷史悠久的Pape Clément酒莊，陽光凝聚出清爽又有層次的風格。香氣以青檸皮、黃柑與青梨為主軸，熱帶果香如番石榴若隱若現，口感帶有蜂蠟般的油潤與礫石礦感，酸度明亮有勁，酒體中段靠與酒泥接觸和少量橡木處理得到圓潤與奶油感。尾段帶一絲澀感與檸檬、蜜蠟餘韻，適合開瓶前短醒約半小時，能讓果香與礦性更協調。酒莊由Bernard Magrez掌管，釀酒團隊注重產地表現：砾石土壤、海風影響與精細的桶與泥中管理，造就這款既精緻又有食物相容性的白酒。配油脂豐富的海魚、奶油檸檬醬或奶香十足的起司都很對味。
This 2018 Le Prélat from Château Pape Clément delivers a vivid, energising profile: zesty lime and yellow citrus lift into layers of green pear and guava, while a beeswax-like richness and stony minerality add complexity. Medium-to full-bodied with bright, tangy acidity, the mid-palate shows creamy texture from lees contact and gentle oak influence; the finish turns slightly phenolic, leaving lemon and waxy notes. Crafted under the guidance of consultants Michel Rolland and Julien Viaud and overseen by owner Bernard Magrez, Le Prélat is fashioned as a refined expression of Graves: gravelly soils, Atlantic freshness and careful cellar work. Drink now through the near term; a short decant (about 30 minutes) helps open the aromatics. Excellent with richer fish dishes, buttery sauces and rounded cheeses.
Pape Clément是Graves區裡的老牌酒莊，現由Bernard Magrez掌舵，既保留古典風範也引入現代釀造技術。酒莊重視產區特質：砾石土壤、海風調節與嚴謹分級採收。Le Prélat系列透過田間精選、酒泥陳年和恰到好處的橡木運用，表現出礦感、酸度與圓潤口感的平衡。釀酒顧問團隊（如Michel Rolland、Julien Viaud）協助將葡萄園風土轉化為杯中的鮮明風味。
Château Pape Clément is one of the historic estates of Graves, owned by Bernard Magrez. The domaine balances tradition and modern expertise, producing both powerful reds and precise, mineral-driven whites. For Le Prélat the team uses careful vineyard selection in gravelly soils and considered cellar work — fermentations with lees contact and measured use of oak — guided by consultants Michel Rolland and Julien Viaud to highlight freshness, texture and terroir.
