2022 Domaine Fabien Coche Meursault 1er Cru Charmes

品飲筆記：杯中呈現明亮金黃色，先聞到檸檬皮與白桃、成熟的果實香，接著是烤榛果、奶油和淡淡香草氣息。入口圓潤且帶奶油感，但酸度支撐良好，礦物與海鹽味道穿梭其中，尾韻細緻悠長。

酒莊與田間：出自著名的 Domaine Coche-Bizouard，酒莊重視控制產量與細緻的枝葉管理，致力呈現 Charmes 風土的深度與平衡。葡萄園位於日照良好的坡段，黏土—石灰土賦予果實飽滿度與礦物感。

釀造手法：以法國橡木桶發酵與熟成，部分新桶為酒款帶來香料感；常與酒泥接觸並以輕柔攪拌增加質地與層次，同時保留清新酸度與礦物神韻。建議在飲用前醒酒半小時至一小時，或與奶油海鮮、烤雞、奶香起司一同享用。

Tasting note: Bright golden in the glass, this Meursault Premier Cru opens with citrus zest, ripe white peach and orchard fruit layered over toasted hazelnut, warm vanilla and a hint of honeyed butter. The mid-palate is plush and creamy yet well supported by a saline mineral thread and refreshing acidity, finishing long and subtly nutty.

Producer notes: From the acclaimed Domaine Coche-Bizouard, this bottling reflects the house’s focus on low yields, careful canopy management and an expression of the Charmes terroir — rich, sun-exposed soils that give depth without heaviness.

Winemaking: Fermented and aged in French oak with a portion of new barrels to add spice and structure; élevage emphasizes lees contact and gentle bâtonnage to build creaminess and texture while preserving freshness and minerality.

Vineyard: Fruit is sourced from the Charmes Premier Cru parcels in Meursault, where clay-limestone soils and favorable aspect provide ripe, concentrated fruit and a saline mineral backbone. Drinking window is 2028–2038.

Specification

• Alcohol %: 14%
• Decant Time: 30–60 minutes
• Taste: buttery, creamy, stone fruit, ripe orchard fruit, citrus zest, toasted hazelnut, vanilla, mineral, saline, rounded texture, long finish
• Food Matching: Roast chicken, Poulet de Bresse en vessie (chicken poached with truffle), Prawn and avocado salad, Creamy seafood (lobster, scallops), Mushroom omelette, Gruyère and other aged cheeses
• Grape Variety: Chardonnay : 100%,

Winery

Coche-Bizouard 是一座專注的勃艮第家族酒莊，強調田間細緻管理與尊重風土。園內控制產量、精心修剪與分區採收，釀造上以適度新桶、長時間酒泥接觸與溫和熟成，目標是兼顧質地與陳年潛力。

Domaine Coche-Bizouard is a focused Burgundy estate known for meticulous viticulture and an aim to express terroir. The team works parcels in Meursault with low yields and hands-on cellar work — restrained oak, lees aging and measured élevage — producing wines that combine texture, depth and aging potential.