Description

• Alcohol %: 14%
• Decant Time: 2 hours
• Taste: cigar box, tobacco, cedar, black currant, smoke, ripe tannins, freshness, black fruits, peppery, cherries, nougat, oak, earthy
• Food Matching: grilled lamb, beef stew, mature cheeses, roasted duck
• Grape Variety: Cabernet Sauvignon : 60%, Cabernet Franc : 18%, Merlot : 20%, Petit Verdot : 2%,

Tasting note

2016 年的卡龍世家是一款真正反映其風土的葡萄酒，提供稀有且真實的體驗，令人心動。這款特級酒展現了極大的精緻和非凡的強度，平衡由赤霞珠的精緻帶來。這款酒優雅，具有純淨的風味，細膩的質地，以及極佳的深度和長度。香氣上，呈現雪茄盒、煙草、雪松、鉛筆芯、黑加侖和煙霧的迷人香氣。口感豐滿、明亮且清新，柔和成熟的單寧，層層深邃的黑色辛辣水果帶來美妙的奶油感。這款酒具有非凡的陳年能力，1947、1953 和 1982 年的年份仍顯示出驚人的年輕跡象。享用這款酒時，搭配烤羊肉、燉牛肉、成熟的奶酪或烤鴨。

The 2016 Chateau Calon-Segur is a wine that truly mirrors its terroir, offering a rare and authentic experience that stirs the soul. This Grand Vin reveals great delicacy and outstanding intensity, with a balance brought by the finesse of Cabernet Sauvignon. The wine is elegant, with pure flavors, a delicate texture, and superb depth and length. On the nose, it presents an attention-seeking bouquet of cigar box, tobacco, cedar, lead pencil, black currant, and smoke. The palate is full-bodied, bright, and fresh, with soft, ripe tannins, and a gorgeous creaminess to the layers of deep, black, peppery fruits. This wine has an extraordinary ability to age, with vintages from 1947, 1953, and 1982 still displaying astonishing signs of youth. Enjoy this wine with grilled lamb, beef stew, mature cheeses, or roasted duck.

Winery

卡龍世家位於波爾多聖埃斯泰夫產區，是一個歷史悠久的酒莊。以其卓越的風土著稱，葡萄園擁有厚厚的礫石層，主要是粘土底土。該酒莊以生產具有極佳陳年潛力的葡萄酒而聞名，展示了赤霞珠的精緻和優雅。釀酒過程包括手工採摘、機械篩選、在錐形不銹鋼罐中進行溫控發酵，隨後進行浸漬和蛋白澄清。葡萄酒在法國橡木桶中陳釀，由顧問釀酒師 Eric Boissenot 指導。

Chateau Calon-Segur is a historic estate located in the Saint-Estephe appellation of Bordeaux. Known for its exceptional terroir, the vineyard features a thick layer of gravel with a predominantly clay sub-soil. The estate is renowned for producing wines with great aging potential, showcasing the finesse and elegance of Cabernet Sauvignon. The winemaking process includes hand-picking, mechanical sorting, and temperature-controlled fermentation in conical stainless-steel tanks, followed by maceration and fining with egg white. The wine is aged in French oak barrels, under the guidance of consultant winemaker Eric Boissenot.