Description

• Alcohol %: 13.5 - 14.5%
• Decant Time: 45-60 minutes
• Taste: black cherry, ripe plum, cedar, tobacco, earthy, mineral/graphite, spice, silky tannins, velvety texture, long saline finish
• Food Matching: Beef and Venison, Lamb (roast or in pastry), Bone-in ribeye, Argentine flank steak, Korean BBQ beef
• Grape Variety: Cabernet Franc , Merlot ,

Tasting note

品飲筆記：1993 年的奧松已展現成熟優雅的風貌，果實以黑櫻桃與熟李為主調，伴有雪松、煙草與岩石般的礦感，口感圓潤絲滑，單寧已經柔化但仍有結構，香料與鹹感尾韻悠長。酒莊背景：由 Vauthier 家族第 11 代經營的傳奇莊園，僅有七公頃，位於聖艾美濃村南側的山丘與高地，歷史可追溯至羅馬時期並與詩人 Ausone 有關。田地與釀造：葡萄手工採收並以密度分級，分地塊在小木槽發酵，採用重力式回流溫和出汁以保留細膩香氣；土壤為含石灰黏土帶有貝殼化石的結構，使酒款帶有明顯礦物線條。陳年與口感：於地下石窟中以全新橡木桶熟成約 20 個月，口中可感到果實與礦物融合的層次，質地紮實卻不厚重，適合搭配烤牛排、羊排或濃郁燉肉。建議醒酒時間約 45–60 分鐘，飲用溫度 16–18°C。

Tasting Note: Mature and composed, this 1993 Château Ausone reveals layers of black cherry and plum framed by cedar, tobacco and a saline graphite minerality. The palate is elegantly textured with silky, evolved tannins, warm spice and a long, savory finish. Producer Notes: Run by the Vauthier family (11th generation), Ausone works seven hectares on the hillside south of Saint-Émilion, aiming to express the site’s unique terroir. Vineyard Notes: Planted on plateau and hillsides at the village’s southern entrance, the soils are clay-limestone with asteria fossils, lending mineral drive and structure. Winemaking: Hand-harvested, density-sorted fruit is vinified plot-by-plot in small wooden vats with gentle, gravity-fed rack-and-return and careful extraction. Ageing: Aged 20 months in new oak in underground quarries. Serving: For a mature vintage like 1993, gently decant 45–60 minutes to separate any sediment and to allow the aromatics to open. Serve at 16–18°C. Pair with grilled or roasted red meats, lamb dishes, and rich stews.

Winery

奧松是聖艾美濃一座小而經典的酒莊，僅有約七公頃。酒莊與詩人 Ausone 的名字相連，土地歷史悠久。現由 Vauthier 家族第十一代掌管，重視低產量與細緻的田間管理：手工採收、分地塊小槽發酵、以重力與溫和手法處理果汁，並在地下石窟以新桶長期熟成，力求把地塊的石灰黏土風味完整表現出來。

Château Ausone is a historic, small-scale Saint-Émilion estate (about seven hectares) long associated with the poet Ausone. Today the Vauthier family—now in its 11th generation—oversees meticulous, low-yield viticulture aimed at expressing the clay-limestone hillside terroir. The team practices hand-harvest, plot-by-plot vinification in small wooden vats, gentle extraction by gravity and extended maturation in new oak barrels kept in underground quarries.