2010 Chateau Ferriere

Margaux 的力道與優雅兼備，一瓶會讓人想慢慢醒、慢慢品的紅酒。 為什麼選它？ 1) 產區與分級背書 -> 3eme Grand Cru Classé，收藏安心但價位親和。 2) 人手分地釀造 + 自然酵母發酵 -> 每塊地的特色保留下來，喝得到產地感。 3) 18 個月橡木桶熟成（40% 新桶）再加上陶甕處理 -> 結構扎實、香料與木質感層次明顯。 侍酒師私房筆記：打開會先看到黑加侖、黑李和紅莓的緊實果味，跟明顯的香料和煙草氣息併行。單寧厚實但是成熟的那種，酸度讓整體有脈絡感——建議醒一個小時以上，晚上配一塊厚切燒牛排或烤羊肩，口腔會被黑果與香料包覆，很有滿足感。 田地與釀造：位於 Margaux 心臟地帶，24 公頃深礫石與石灰岩，手採，分地小批發酵；釀造採自然酵母、低溫輕柔萃取、3 週浸皮，無額外添加，釀酒顧問為 Eric Boissenot，擁有者 Claire Villars Lurton。 場景化配餐指南（香港式）：週末約朋友去 neighbourhood bistro 嘴饞牛排時、節日家宴的大塊烤羊或到高級餐廳點主菜時，都很合適；也適合與硬質芝士做餐後延伸。 降維打擊對比：比起同區一線大牌，Ferrière 在品質與陳年潛力上常能以更合理價格勝出——同樣的 Margaux 味道，但更有性價比與實喝性。

Soul Hook: Classic Margaux muscle—polished structure with dark-fruited intensity. Why choose it? 1) Classified pedigree & terroir -> third-growth refinement at a fraction of blue-chip prices. 2) Meticulous plot vinification, hand-harvest and natural yeasts -> authenticity and clarity of site. 3) 18 months in oak (40% new) plus amphora aging -> age-worthy structure and spice lift. Sommelier's note: On the nose you find blackcurrant, ripe plum and a spice thread; the palate is structured, tannic and muscular but balanced by lively acidity—expect cedar, tobacco and graphite to unfurl after a good decant. Winemaking: plot-by-plot vinification, gentle extraction under 25°C, three weeks maceration, no additions during vinification; Eric Boissenot consulted. Vineyard: 24 hectares of deep gravel over limestone in the heart of Margaux, hand-picked fruit and limited production (~45,000 bottles). Occasion pairing: Decant 60–90 minutes and serve with a char-grilled sirloin at a neighbourhood bistro, roast lamb for family dinner, or a chef’s beef main at a special celebration. Competitive edge: Offers classified-growth Margaux depth with relatively modest market price—structured, cellar-capable and terroir-driven.

Specification

• Alcohol %: 13.5
• Decant Time: 60-90 minutes
• Taste: blackcurrant, black plum, raspberry, spice, cedar, tobacco, graphite, firm ripe tannins, oak-driven vanilla, earthy / gravelly, pepper
• Food Matching: Rump steak / Sirloin, Venison or game, Roast lamb, Steak frites, Mature hard cheeses (e.g. Lincolnshire Poacher, aged cheddar)
• Grape Variety: Cabernet Sauvignon : 60%, Merlot : 38%, Cabernet Franc : 2%,

Winery

Chateau Ferriere（費里埃）

Chateau Ferriere