品飲筆記：前調嬌豔如花，帶有鳶尾、檸檬花與淡淡薰衣草香，接著是檸檬皮油感、白桃與哈密瓜的果香。口感豐滿卻不厚重，礦物感和海鹽輕撐著果味，奶油感與輕微烘烤橡木增加層次，收尾悠長、餘味帶鹹香。
酒莊與田間：酒莊擁有騎士夢雪山四層梯田的不同地塊，東南朝向的石灰與黏土混合礫石土壤造就清晰酸度與特殊礦質感。人工小箱採摘並嚴格篩選，每一串都經過細心處理。
釀造手法：分兩階段緩慢壓榨以保留最細緻的果汁，橡木桶陳年約12–13個月，視年份採用上限15%的新桶。長時間在瓶中發展後，酒體展現圓潤的口感與持久的香氣。
食用建議：略降溫後開瓶並靜置半小時至一小時最易顯現風采，搭配奶油煎魚、白汁燉小牛或成熟硬乳酪皆相得益彰。
Tasting Note: A dramatic aromatic display opens with iris, hibiscus, lemon blossom and a hint of lavender, followed by concentrated lemon oil, white peach and ripe melon. The palate is textured and rich yet lithe — chalky mineral and saline lift the fruit while toasted oak, gentle butter and lees complexity add depth. The finish is long, savory and persistent.
Producer Notes: From one of the largest owners across the four terraces of Chevalier-Montrachet, the estate highlights the site’s limestone and marly soils; historically the vineyard’s parcels give multiple facets to this Grand Cru. The vintage shows the house’s classical, elegant style with restrained new oak influence.
Winemaking: Hand-harvested into small cases with meticulous sorting. Pressing is performed in two phases to capture the palest juices, followed by élevage of 12–13 months in French oak with up to 15% new barrels depending on the vintage. Careful lees management contributes to creaminess without weight.
Vineyard: East–southeast exposure on stony, limestone-rich, marly soils. The combination of exposition and high-calcium subsoil produces bright acidity and pronounced mineral character.
Cellaring & Service: Originally recommended drinking 2008–2018; well-stored bottles will now show mature, tertiary notes — decant 30–60 minutes to lift aromatics. Serve slightly chilled in a large white-wine glass.
寶尚父子酒莊
Bouchard Pere & Fils
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