Description

• Alcohol %: 13.5%
• Decant Time: 45 minutes
• Taste: black fruit, cassis, black plum, spice, smoke, earthy, mineral, rich, full-bodied, unctuous, ripe, sumptuous tannins, oak, long finish
• Food Matching: Steak frites, Ribeye steak with red wine sauce, Beef and venison, Grilled lamb, Mature hard cheeses (e.g. Manchego)
• Grape Variety: Cabernet Sauvignon : 58.0%, Merlot : 39.0%, Petit Verdot : 1.5%, Cabernet Franc : 1.5%,

Tasting note

酒液呈深紅近黑的外觀，打開杯塞便有濃郁黑色果實與黑醋栗的香氣，緊接著是香料、煙燻與礦物感。口感飽滿、質地滑順，果實飽和而不膩，單寧豐厚但已與酒體和諧結合，餘韻長而綿延。2003年屬於極熱、產量偏低的一個年份，採收期為9月8日至24日；酒廠採用不鏽鋼槽與500公升小桶發酵，之後以橡木桶陳釀約14個月。酒莊在Gardinier家族經營下維持穩定風格，田間平均樹齡與高密度栽植為果實濃縮與結構提供基礎。建議醒酒約45分鐘，搭配烤牛排、野味或陳年硬質起司風味最佳。

Deep, almost black in the glass, the 2003 from Château Phelan-Segur offers an opulent bouquet of ripe dark fruits — cassis and black plum — layered with tobacco, spice and a smoky, mineral edge from careful oak integration. On the palate it is full-bodied and richly textured: unctuous fruit sits alongside generous, well-knit tannins that give structure without drying the finish. The 2003 vintage was marked by an exceptionally hot, low-yield season; harvested between 8–24 September, fermentation took place in stainless steel vats and 500L barrels, followed by 14 months of barrel ageing. Under the Gardinier family stewardship and winemaker Alain Coculet, the wine shows a mature, concentrated profile that has reached a broad drinking plateau but still rewards short-term cellaring. Decant for about 45 minutes to reveal the aromatics fully. Ideal with grilled or roasted red meats and mature hard cheeses.

Winery

飛龍世家酒莊（Château Phelan-Segur）現由Gardinier家族經營，管理層由Thierry Gardinier負責，釀酒師Alain Coculet與田間經理Luc Peyronnet共同把關。酒莊約70公頃，平均樹齡約35年，密植度高達約1萬株/公頃。釀造上結合不鏽鋼槽與中小型橡木桶發酵，桶陳約14個月，注重田間管理與桶中整合，呈現經典而有力量的桑德斯泰夫風格。

Château Phelan-Segur — under the Gardinier family ownership and managed by Thierry Gardinier, with Alain Coculet as winemaker and Luc Peyronnet as vineyard manager. The estate extends over roughly 70 ha with an average vine age around 35 years and a planting density of about 10,000 vines/ha. The team combines traditional élevage in oak with modern vat fermentation.