2009 Chateau d'Armailhac (375 ml)

2009 年的這瓶來自 Pauillac 的佳釀，色澤深沉，初聞有飽滿的黑果、可可與摩卡香，並帶出煙燻、雪松和淡淡香草烘烤氣息。入口飽滿但不笨重，單寧成熟且有彈性，口感順滑，層次隨時間慢慢展開，收結餘韻悠長。酒莊坐落於北部碎石高地，平均林齡高，種植密度大（約每公頃一萬株），土壤以深層砾石與黏土石灰為主，這樣的地塊給予酒款優雅與結構。釀造方面以傳統法處理，新橡木桶佔一半，陳釀約十八個月，保留果實鮮明度同時帶出烘烤香。建議醒酒約一小時，搭配烤牛肉、野味或成熟硬質起司會很合拍。

A concentrated Pauillac from an outstanding 2009 season, this Château d’Armailhac opens with a dark, intense bouquet of ripe black fruit, cocoa and mocha, edged by tobacco, cedar and subtle smoked notes. The palate is full-bodied and polished: a clean, powerful entry gives way to ripe, well-rounded tannins that unfold with finesse, while touches of toasted oak and vanilla add complexity. Barrel-aged for 18 months with half the barrels new, the wine balances richness and freshness and finishes long and elegant. The estate sits on deep gravelly soils on the northern Pauillac plateau, with high-density plantings and old vines that lend refinement. Drink now with an hour of air or cellar comfortably within the 2015–2045 drinking window. Excellent with roasted or grilled red meats and mature cheeses.

Specification

• Alcohol %: 13.5%
• Decant Time: 60 minutes
• Taste: blackcurrant, dark cherry, mocha, cocoa, tobacco, cedar, smoke, toasted oak, vanilla, spice, ripe fruit, silky tannins, elegant lingering finish
• Food Matching: Beef and Venison, Châteaubriand with Béarnaise sauce, ‘Minute’ rump steak with beef dripping and Merlot gravy, Lincolnshire Poacher cheese, Cheddar
• Grape Variety: Cabernet Sauvignon : 60%, Merlot : 24%, Cabernet Franc : 14%, Petit Verdot : 2%,

Winery

阿爾梅亞克酒莊（Château d'Armailhac，Baron Philippe de Rothschild 所有）

Château d'Armailhac (Baron Philippe de Rothschild)