Description

• Alcohol %: 14%
• Decant Time: 30 minutes
• Taste: honey, apricot, candied fruit, pineapple, vanilla, custard, floral, botrytis, buttery, toasted oak, balanced acidity, long finish
• Food Matching: Blue Cheeses, Duck liver crème brûlée, Steamed chocolate pudding with poached pear, Torta della Nonna (custard tart), Cabrales cheese
• Grape Variety: Semillon : 80%, Sauvignon Blanc : 20%,

Tasting note

法歌甜白2003來自名聞遐邇的酒莊，是典型的貴腐風格但不浮誇。九月中下旬分次精挑細採、搶收入桶，果實在貴腐作用下濃縮出蜜餞與杏桃香氣，同時保有清爽的酸度，讓甜感更為俐落。橡木桶中發酵並以法國橡木陳年30個月，帶出奶油、香草與微妙的烘烤香。入口圓潤豐腴，如奶油布丁般黏稠但有明確的結構與層次，尾韻悠長綿延。酒莊屬家族經營、田地以黏土礫石為主、面積集中管理，採收與釀造都強調人工與細節控制，適合搭配藍紋乳酪、鴨肝甜點或帶果香的巧克力甜品，享受甜酒細緻又有骨架的一面。

A refined expression of Sauternes from Château de Fargues’ celebrated terroir. The 2003 vintage—harvested in a rapid, pick-by-pick race during mid to late September—shows concentrated botrytized character tempered by lively balancing acidity. On the nose: candied apricot, pineapple, honey, blossom and a whisper of vanilla and toasted oak. The palate is lush and round, with custard and caramel notes supported by bright acidity that keeps the sweetness focused rather than cloying. Fermented in barrels and aged for 30 months in French oak, this single-wine estate offers an elegant, long finish: decadent but precise, ideal with blue cheeses, foie gras-inspired desserts or rich chocolate-pear puddings. Produced and managed by the Lur-Saluces family, vinified under François Amirault’s supervision — small production, meticulous harvest and barrel fermentation give this bottling its clarity and persistence.

Winery

法歌（Château de Fargues）為一座傳統家族酒莊，由 Lur-Saluces 家族掌管，酒莊走精緻小量路線，田地約二十一公頃左右，土壤以黏性礫石為主。每年秋季在貴腐菌出現時分批人工採收，然後在橡木桶中發酵並長期陳年。酒莊重視人工管理與細緻分級，從田間到桶內每一步都講究，成品以細緻、層次分明與耐陳著稱。

Château de Fargues is a historic Sauternes estate run by the Lur-Saluces family and managed by Alexandre de Lur Saluces, with François Amirault overseeing winemaking. The property produces a single, meticulously crafted sweet wine from a limited surface area (around 21 hectares in production). Vineyards rest on clayey-gravel soils; harvest is extremely selective and often conducted over several consecutive days when noble rot develops. Fermentation takes place in barrels, followed by extended ageing in French oak, yielding wines of concentration, balance and longevity.