1996 Chateau Bourgneuf

1996 Chateau Bourgneuf：老牌家族莊園、帶骨頭感的波美羅風味，適合慢慢喝的那一餐。

【為什麼選它？】（特點 -> 好處）
1) Vayron 家族自1821年經營 -> 一手照料，風土感一致；喝得到連續性。
2) 橡木桶熟成12–14個月（35%新桶）-> 結構成熟、有香料層次但不搶果味。
3) 鄰近名莊、產量有限 -> 稀有但相對實惠，性價比吸引。

【侍酒師私房筆記】這支酒有沉甸甸的黑朱古力、黑莓和甘草香，背景帶點鐵質礦物感。入口飽滿，單寧仍有力度但質地偏絲滑，末段帶一種會吞口水的收締感（mouth-puckering）。建議短醒半小時到一小時，讓香氣層次慢慢散開。

【場景化配餐指南】周末家庭燒鵝、生日牛扒宴或跟朋友吃重口味燒烤都合適；想本地口味，可以配燒味或醬烤牛肋眼，亦能襯出酒的肉香與礦物韻。

【釀造與田地】在可控溫的混凝土槽中發酵，之後進入法國橡木桶陳釀。葡萄園朝西、緩斜地形，泥礫黏土帶鐵質底層，平均老藤約四十年，傳統細緻管理讓酒款保有地方感。

【降維打擊對比】跟那些掛大名的同區酒比，Bourgneuf 憑經典的田地個性與穩健桶配比，提供成熟而直接的享受，價格卻更親切 — 適合想要名莊風格但不想為品牌溢價付太多的人。

小貼士：短醒、16–18°C 享用最佳。

Soul Hook: A muscular Pomerol from a long-standing family estate — concentrated, savory and built for slow, delicious dinners.

Why choose it? (Feature -> Benefit):
1) Historic family ownership (Vayron family since 1821) -> Proven, hands-on terroir care and continuity of style.
2) Oak-matured (12–14 months, 35% new French oak) -> Rounded structure and integrated spice without overwhelmining the fruit.
3) Limited production and sought-after terroir (neighbouring Trotanoy) -> Rarity and clear Pomerol character at a relative value.

Winemaker & Vineyard Notes: Vinified in thermo-regulated concrete tanks and matured in French oak for 12–14 months (35% new). The west-facing, gently sloping vineyard sits on gravelly clay with an iron-rich subsoil; many parcels have well-aged vines (~40 years) and were traditionally tended year-round. Frédérique Vayron leads the cellar team, continuing a family tradition since 1821.

Sommelier's Private Note: On the nose — dense dark chocolate, layered black berry and a thread of licorice; beneath that, iron-mineral detail from the clay-rich subsoil. The palate is full-bodied with firm yet silky tannins and a long, mouth-puckering finish. At three decades old it has developed savory depth; give a short decant (30–60 minutes) to open the aromatics and soften the edges.

Occasion / Pairing Guide: Perfect for a celebratory roast, an intimate steak night, or a slow-cooked venison dish. In Hong Kong, try with roast goose, richer barbecue or a hearty Western-style ribeye.

Competitive Edge: Compared with big-label Pomerols, 1996 Chateau Bourgneuf offers expressive terroir, modest production and mature complexity at a more accessible price — a smart choice for collectors and cooks alike.

Serving Tip: Decant briefly, serve at 16–18°C. Enjoy now to fully appreciate tertiary notes; cellaring further is possible but expect gradual decline of primary fruit.

Specification

• Alcohol %: 13.0%
• Decant Time: 30–60 minutes
• Taste: dark chocolate, black berry, licorice, iron/mineral, silky but firm tannins, full-bodied, long mouth-puckering finish, muscular
• Food Matching: Beef (ribeye, sirloin), Venison, Roast lamb, Korean BBQ beef, Rich Cantonese roast (e.g. roast goose)
• Grape Variety: Merlot , Cabernet Franc ,

Winery

Chateau Bourgneuf 由 Vayron 家族自1821年經營，位處 Pomerol 核心地帶。自2008年起由 Frédérique Vayron 監督釀造，莊園以傳統細緻的田間管理與穩健桶陳著稱。

Chateau Bourgneuf — a Vayron family estate in the heart of Pomerol, run by the family since 1821. Frédérique Vayron has overseen winemaking since 2008, maintaining traditional vineyard care and focused cellar work.