1988 Chateau Dauzac

這款1988年的都薩來自瑪歌五級莊，屬於已發展成熟的古典波爾多風格。聞得到乾李、雪茄葉與陳年皮革的香氣，木頭和香草的香氣與微妙香料感從橡木桶裡散出。入口圓潤，單寧經年變得柔和但仍有支撐力，酸度適中，整體口感偏向醇厚而不沉重，尾韻帶有森林土壤和菇類的餘味。酒莊以細緻的田間管理著稱：葡萄以人工採收、小箱入庫，採摘後在去梗前後都會分級篩選；採用重力流入木質發酵槽、以28°C左右發酵，陳年15個月於100%法國橡木桶（其中65%為新桶）。葡萄園位於深層礫石壟，密植、以有機方式施肥並採用雙主蔓修剪。建議輕柔醒酒約半小時，可讓陳年香氣舒展；佐餐方面，紅肉、野味或熟成乾酪都很合適。

Vintage 1988 from a fifth growth Margaux estate, this bottle shows classic mature Bordeaux character. The nose opens with dried plum, cedar and tobacco, followed by leather, forest-floor notes and subtle vanilla and spice from well-integrated oak. On the palate the wine is medium-plus in body with softened but present tannins, balanced acidity and a rounded, savory mouthfeel typical of aged Médoc. Winemaking at the estate emphasizes careful vineyard work and gentle handling: hand harvest in small crates with sorting before and after de-stemming, gravity-fed vatting into wooden fermentation vats (double staves) at around 28°C, and 15 months ageing in 100% French oak (65% new). Vineyards sit on deep gravel outcrops, planted at high density with organic fertilization and double-Guyot pruning. Expect tertiary complexity — tobacco, leather and earthy notes — and a lingering, savory finish. Best served after a short decant to remove any sediment and allow aromas to open.

Specification

• Alcohol %: 12.5%
• Decant Time: 45 minutes
• Taste: dried plum, tobacco, leather, cedar, forest floor, vanilla, spice, earth, dried herbs, mushroom
• Food Matching: Ribeye steak with red wine sauce, Roast beef or beef rib, Venison, Aged Manchego or other hard cheeses, Mushroom ragu or earthy game dishes
• Grape Variety: Cabernet Sauvignon , Merlot ,

Winery

都薩酒莊（Château Dauzac）為瑪歌五級莊，目前由Roulleau家族經營。莊園約42公頃，坐落於深層礫石土壤，田間使用有機施肥、密植（約1萬株/公頃），以「雙主蔓」修剪法管理。採摘時以人工小箱入庫並在去梗前後做分級篩選；酒廠強調重力流入發酵槽、木質發酵與橡木桶陳年，保持傳統而細緻的釀造手法。

Chateau Dauzac, a Fifth Growth estate in Margaux, is family-owned by the Roulleau family. The property covers roughly 42 hectares on deep gravel soils, practices organic fertilization, uses a planting density of about 10,000 vines/ha and employs traditional pruning (Double Guyot). The winery emphasizes hand harvesting, table sorting and gravity-flow vinification followed by significant ageing in French oak.