2018 Chateau Cissac (1500 ml)

品飲筆記：香氣以成熟黑色果實為主軸，黑李、黑醋栗夾帶雪松、煙草與乾薰衣草，尾韻有黑巧克力與甘草的深沈香氣。口感圓潤，單寧絲絨般緊實但細緻，酸度活潑讓果味線條清晰，帶有一抹鹹礦質感作為收尾。
酒莊與葡萄園：斯薩酒莊由Vialard家族經營，座落在由加龍河流沉積而成的礫石高地，海拔約27.5米，排水良好、日夜溫差幫助成熟度與酸度平衡，是經典Haut-Médoc風格的理想地塊。
釀造工藝：在截頂、可控溫的木質與不鏽鋼發酵槽中完成發酵，以保存果香且控制萃取；隨後14個月於橡木桶（30%新桶）熟成，帶出溫和的香草與香料木質感。
飲用與配餐建議：若現在飲用建議醒酒約1小時，可讓單寧更圓潤、香氣層次更開。非常適合搭配紅肉、燒烤或有油脂的牛排，以及成熟硬質奶酪。

Tasting Note: Deep, classic Haut-Médoc aromas of black plum, blackcurrant and ripe dark berries weave with cedar, tobacco, dried lavender, dark chocolate and a touch of licorice. The palate is medium-plus in weight with a velvet texture, firm but polished tannins and lively acidity that keeps the fruit focused. A salty-mineral thread brings a precise, lingering edge.
Producer & Vineyard: Château Cissac—owned by the Famille Vialard and a member of the Cru Bourgeois—sits on a gravel plateau of Garonne River deposits at about 27.5 m altitude. The well-drained, stony soils and cool maritime influence give the wine structure, freshness and aging potential.
Winemaking & Ageing: Fermentation takes place in truncated, thermo-regulated wooden and stainless-steel vats to preserve primary fruit while allowing controlled extraction. The wine was matured for 14 months in oak barrels, 30% new, lending spice and refined oak integration.
Cellaring & Service: Drinking window spans the 2020s into the late 2030s; decant for 60–90 minutes if serving now to allow the tannins to soften and aromatic layers to open. Ideal with richly flavored red meats and aged cheeses.

Specification

• Alcohol %: 13.5 - 14%
• Decant Time: 60-90 minutes
• Taste: black plum, blackcurrant, cedar, tobacco, dark chocolate, licorice, dried lavender, saline/mineral, herbal, velvety tannins, medium-plus body
• Food Matching: Beef rib with bone marrow, Ribeye steak with Béarnaise, Rare roast beef with Yorkshire pudding, Venison, Manchego and aged hard cheeses, Roast lamb
• Grape Variety: Cabernet Sauvignon : 58%, Merlot : 31%, Petit Verdot : 9%, Malbec : 2%,

Winery

斯薩酒莊為Vialard家族經營的傳統酒莊，位於Haut-Médoc礫石高地。這裡土壤排水佳，受大西洋氣候調節，幫助葡萄達到成熟與清爽的平衡。酒莊在釀造上結合傳統與現代：木槽與不鏽鋼控溫發酵，並以法國橡木桶陳年，造就結構分明、可陳放的經典酒款。

Château Cissac is a family-owned estate in the Haut-Médoc, run by the Famille Vialard and long associated with classic Médoc winemaking. Sitting on a gravel plateau of Garonne River deposits, the estate benefits from excellent drainage and a cool maritime influence. The cellar blends traditional techniques—wooden vat handling and barrel ageing—with modern temperature control to produce structured, age-worthy wines that balance ripe fruit and mineral precision.