2004 Chateau Canon la Gaffeliere

經典左岸氣質，帶有咖啡、雪糕巧克力和雪松的成熟層次。

為什麼選它？
1) 手工細活 -> 人手採收、上下篩選，果實乾淨、結構分明，開瓶就能感受分層。 2) 橡木與時間 -> 高比例新桶陳年與在桶中細胞沉澱，單寧圓潤但有支撐。 3) 值得入手 -> 同級別少有的平衡感與陳放潛力，性價比突出。

侍酒師私房筆記：打開瓶塞，先是烘焙咖啡、烤麵包皮與雪松的招呼，接着是黑紅果的甜味，入口飽滿但不笨重——中段的單寧像絲絨一樣包裹舌面，尾段帶點煙草與可可的餘味。整體有敲擊感但柔和，搭配肉食最舒服。

田野與釀造：Château Canon La Gaffelière 位於黏土-石灰與黏沙坡腳，現有生產面積約19.5公頃，平均樹齡約50年。全部人手收成，入廠以木槽發酵並用氣動踩皮加強萃取，完成乳酸發酵後在高比例新橡木上細膩陳年約18個月，盡量少做過濾與澄清，保留風味原始性。

場景化配餐指南：在香港的週末家庭聚餐或節日小酌，醒一小時後上桌，配戰斧牛扒、紅酒燴羊或陳年芝士盤最能突顯層次。

降維打擊對比：比起名家頂級牌來說，這支酒提供相似的結構與俄木感，但價格更實在——既能當收藏也適合立即享用。

Soul Hook: Plush Bordeaux pedigree with espresso and cedar underbrush.

Why choose it?
1) Estate precision -> Hand-harvested fruit and careful sorting deliver purity and depth you notice from the first sip. 2) Serious ageing -> 18 months in up to 80% new oak gives structure and a long, polished finish. 3) Proven track record -> Premier Grand Cru Classé quality at a fraction of the most famous names.

Sommelier's Notes: This 2004 reveals a layered bouquet of espresso roast, dark chocolate, toasted loaf and cedary spice. On the palate it’s fleshy yet balanced — ripe red and black fruits ride atop firm but sweet tannins and a backbone of fresh acidity. Texture is plush, with a velvet mid-palate and a lingering, slightly tobacco-tinged close.

Winemaking & Vineyard Snapshot: Owned by Stephan von Neipperg, the estate works 19.5 ha of clay-limestone and clay-sand soils. Harvested by hand, grapes are fermented in temperature-controlled wooden vats with pneumatic pigeage, followed by malolactic and 18 months in largely new oak on fine lees. Minimal fining/filtering preserves energy and detail.

Occasion & Pairing: Decant for an hour and serve with a fat-cut ribeye, slow-roast lamb or a game ragù — ideal for celebratory dinners or a quiet evening with a dense cheese board.

Competitive Edge: Delivers the texture, oak polish and cellaring potential typical of top Saint-Emilion at a more accessible price than the headline châteaux — a high-return bottle for collectors and serious drinkers.

Specification

• Alcohol %: 13.5%
• Decant Time: 60-90 minutes
• Taste: espresso, dark chocolate, toasted bread / pain grillé, cedar, ripe red fruit, black fruit, tobacco / cigar, plum, violet floral note, sweet, polished tannins
• Food Matching: Ribeye steak with Café de Paris butter, Lamb with red wine sauce, Beef and venison (roast or braised), Rich game dishes, Mature hard cheeses (Comté, aged Cheddar), Roasted duck with plum sauce
• Grape Variety: Merlot : 50%, Cabernet Franc : 45%, Cabernet Sauvignon : 5%,

Winery

Château Canon La Gaffelière（酒莊）為 Saint-Émilion 的 Premier Grand Cru Classé B，現任業主為 Stephan von Neipperg。酒莊約19.5公頃，土壤以黏土-石灰與黏沙為主。全人手採收，木槽發酵並以氣動踩皮處理，完成乳酸發酵後於高比例新桶中於酒泥上陳年約18個月，盡量減少澄清與過濾以保留完整風味。

Château Canon La Gaffelière — Premier Grand Cru Classé B in Saint-Émilion, owned by Stephan von Neipperg. The estate farms ~19.5 hectares on clay-limestone and clay-sand soils. Grapes are hand-harvested, fermented in wooden vats with pneumatic pigeage, and aged 18 months (up to 80% new oak) on fine lees; minimal fining or filtration.