2003 Chateau Camensac

外觀帶成熟的深李紫與栗紅邊，香氣濃郁而複層：黑櫻桃、李子與無花果的果香，交織著雪松、香草與溫和香料的橡木氣息。入口圓潤飽滿，果肉感豐厚，帶有微微果醬感的成熟果味，丹寧已被橡木與時間柔化，口感奶油般順滑，酸度偏低但整體平衡，收結長而帶奶油與香草尾韻。酒莊位於Haut-Médoc，葡萄園生長於深厚的河流礫石（Villafranchian與Gunzian），受海洋性氣候影響，冬季溫和夏季偏熱，利於完全成熟。採收為人工分級，釀造程序包括去梗、約28°C發酵（約6天）、約3週浸皮、氣壓壓榨、桶中進行蘋果酸轉化，並於法國橡木桶（60%新桶）中陳年14–18個月，裝瓶前以蛋白澄清。整體感受成熟、圓潤且友善，是喜歡飽滿果味與柔和橡木感飲用者的好選擇，配牛排、烤羊或熟成乳酪最對味。

Deep plum to garnet in the glass, the 2003 Chateau de Camensac opens with a powerful, complex nose of black cherry, plum and fig layered with cedar, sweet spice and vanilla from oak. On the palate it is round and fleshy with a jammy fruit core, vanillined tannins and a smooth, creamy texture; acidity is modest and the finish is persistent and gently oaked. Produced in Haut-Médoc from vines grown on deep Villafranchian and Gunzian gravel, the estate benefits from an oceanic-influenced climate with hot summers that allowed full ripeness in 2003. Harvests were selective and manual (11–26 September); vinification included destemming, fermentation at c.28°C for about six days followed by roughly three weeks' maceration with daily pumpovers/punch-downs, pneumatic pressing, malolactic in barrels, fining with egg white and 14–18 months ageing in French oak (60% new). A 5ème Grand Cru Classé bottling showing mature, plush fruit—best decanted about 45 minutes and enjoyed with rich red meat or mature cheeses.

Specification

• Alcohol %: 13 - 14%
• Decant Time: 45 minutes
• Taste: black cherry, plum, fig, jammy fruit, vanilla, cedar, spice, creamy, round, fleshy, soft acidity, persistent finish, oaked
• Food Matching: Ribeye steak with red wine sauce, Grilled or roasted beef (sirloin, entrecôte), Roast venison or lamb, Aged hard cheeses (e.g. matured cheddar, Lincolnshire Poacher), Beef with Béarnaise sauce
• Grape Variety: Cabernet Sauvignon : 55%, Merlot : 45%,

Winery

卡門薩酒莊位於Haut-Médoc，是分級酒莊之一。葡萄園坐落在由河流帶來的深厚礫石地，土壤排水良好，受海洋性氣候調節，利於葡萄成熟。酒莊注重田間管理與人工分級採收，釀造採用傳統波爾多手法：控溫發酵、長時間浸皮、桶中進行蘋果酸轉化，並以法國橡木（約六成新桶）長期陳年，讓酒體更有結構與細緻的橡木風味。

Château Camensac is a classified growth in the Haut-Médoc known for wines that combine gravel-rich terroir and an oceanic-moderated climate. The estate emphasizes careful vineyard management and selective manual harvesting. Vinification respects classic Médoc techniques—temperature-controlled fermentations, extended macerations, malolactic in barrel and substantial élevage in French oak (around 60% new) to shape structure and oak-derived flavours.