Description

• Alcohol %: 14 - 14.5%
• Decant Time: 60-90 minutes
• Taste: black cherry, red plum, black fig, blue and black fruits, tobacco, olive, mocha / coffee, chalky minerality, saline/salty tannins, polished oak, long finish
• Food Matching: Beef and venison, Lamb shank, braised, Lamb leg with garlic, Beef sirloin Korean BBQ, Roast red meats, Rich stews and braises
• Grape Variety: Merlot , Cabernet Franc ,

Tasting note

這款聖艾美濃頂級酒款來自重視細節的酒莊。2005 年份散發黑櫻桃與深色李子的果香，夾帶菸草、橄欖的鹹香與咖啡麥芽調，礦物感帶來清晰輪廓。口感介於中偏飽滿，果實濃郁但有良好酸度支撐，單寧結實且帶點鹹感，橡木桶陳釀賦予絲滑的結構。酒莊採手工採收並嚴選最成熟果實，分槽（每槽微調）發酵，之後以橡木桶陳放約十八個月，田地多為石灰岩/黏土成分，利於礦物風味發展。建議醒酒一小時左右再飲，用來搭配慢燉紅肉或香料風味較重的烤肉最為合適。

A distinguished Saint-Emilion Grand Cru from a house with long-standing attention to detail. The 2005 shows an attractive bouquet of ripe black cherry, plum and darker fig layered with tobacco, olive brine and mocha notes, while crushed stone and a chalky mineral streak give it precision. On the palate it is medium–full-bodied with concentrated fruit, saline, structured tannins and polished oak from careful maturation. Vinification is done with meticulous, vat-by-vat adjustments and only the ripest hand-harvested fruit is used; the grand vin typically sees around 18 months in oak. Built for both enjoyment now with decanting and for further cellaring, it pairs beautifully with roasted and braised red meats.

Winery

貝霍杜夫（Duffau-Lagarrosse）是聖艾美濃一座強調田間管理與傳統釀造法的酒莊。莊園採手工採收、嚴格篩選果實，分槽微調發酵工藝，之後以橡木桶陳釀以建立結構與層次。葡萄園多坐落於石灰岩與黏土交錯的地塊，產量控制嚴謹，目標是釀出具陳年潛力且風格穩定的經典酒款。

Château Beauséjour (Duffau-Lagarrosse) is a Saint-Emilion estate known for meticulous vineyard work and classical winemaking. The team practices hand-harvesting with strict selection, tailors vinification to individual vats and ages their grand vin in oak to build structure and complexity. The estate balances tradition with careful cellar management to produce wines capable of long aging.