2016 Chateau Clerc Milon

2016 Chateau Clerc Milon

2016 Chateau Clerc Milon

Pauillac, Bordeaux, France, 750ml
雙跳
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Description

The Cabernet Franc was fantastic this year, so it was all used in the grand vin. The final blend is 55% Cabernet Sauvignon, 29% Merlot, 13% Cabernet Franc, 2% Petit Verdot and 1% Carménère. Deep garnet-purple colored, the 2016 Clerc Milon leaps from the glass with beautiful scents of chocolate-covered cherries, plum preserves and crushed blackcurrants with suggestions of lilacs, cardamom, underbrush and unsmoked cigars. Medium to full-bodied, the palate has a firm frame of finely grained tannins and seamless freshness lifting the perfumed fruit to a nice long finish.
  • Alcohol %: 13.5%
  • Decant Time: 2 hours
  • Taste: Blackcurrant, Cassis, Graphite, Cedar, Cherry, Liquorice, Pepper, Chocolate
  • Food Matching: Roast lamb, Beef Wellington, Mushroom risotto, Aged hard cheeses
  • Grape Variety: Cabernet Sauvignon : 55%, Merlot : 29%, Cabernet Franc : 13%, Petit Verdot : 2%, Carmenere : 1%,

 

Tasting note

2016年的雙跳酒莊出品,這款法國波亞克的佳釀,不僅色澤深邃,帶有閃亮的紅寶石色調,更散發出細膩的櫻桃與微帶肉質的香氣。口感上,清新的黑醋栗果味搭配著輕微的樹葉香,經過慎重的橡木桶陳年,帶來了石墨和雪松的複雜層次。酒體結構細膩,與果味完美融合,餘韻悠長。濃郁的口感中,黑莓、越橘和辛辣橡木的風味豐富多變,最終以巧克力的香甜收尾。建議醒酒兩小時,以充分展現其深度,非常適合搭配烤羊肉或威靈頓牛排。

The 2016 Chateau Clerc-Milon, a distinguished wine from Pauillac, France, is a testament to the exceptional vintage it hails from. This wine exudes a deep, dark ruby-red hue, leading to a bouquet of delicate cherry and meaty aromas, underpinned by pure cassis fruit with a hint of leafiness. The palate is greeted with a fresh vibrancy, enhancing the clean blackcurrant flavors, while touches of graphite and cedar from careful oak maturation add complexity. The finish is a showcase of the wine's fine structure, well-integrated with the fruit, and enduring on the palate. With its dense and creamy mouthfeel, the wine offers a generous range of flavors, including blackberry, bilberry, and spicy oak, culminating in a long, rich finish with chocolate notes. Decanting for two hours is recommended to fully appreciate its depth, and it pairs beautifully with roast lamb or beef Wellington.

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