2019 Chateau Ferriere

費里埃酒莊的2019年款來自心臟地帶的碎礫石與石灰岩土壤，香氣先是黑色與紅色果實的飽滿感，接著綻放出煙草、薄荷與一抹紫羅蘭花香，還有巧克力與木質香的細緻層次。口感集中但不笨重，果實與礦物感互相支撐，單寧細緻且有支撐力，餘韻悠長、結構優雅。釀造上強調手工採收、分塊釀造與天然酵母發酵，控制低溫輕柔萃取並以三週浸皮，陳年約18個月法國橡木（40%新桶），部分使用陶甕與混凝土器皿協調酒體。整體風格既有力量也帶有典雅氣質，建議開瓶前醒約90分鐘，或陳放幾年以換取更柔順的口感。

A poised Margaux from Château Ferrière’s 24 hectares of deep gravel over limestone. The 2019 shows concentrated black and red fruit framed by tobacco, mint and floral violet notes, with layers of cocoa and cedar and a mineral gravel thread. On the palate it is concentrated yet elegant — full, powerful and well balanced with refined, fine-grained tannins and persistent spice on the long finish. Made with hand-harvested fruit, plot-by-plot vinification with natural yeasts, gentle extraction under 25°C and three weeks’ maceration. Aged 18 months in French oak (40% new) with additional maturation elements (amphora/concrete), this vintage marries intensity with the classic Margaux finesse. Best enjoyed after decanting for about 90 minutes; will cellar comfortably through the 2030s and beyond.

Specification

• Alcohol %: 13.5%
• Decant Time: 90 minutes
• Taste: blackcurrant, blackberry, red fruits, tobacco, mint, violets, dark chocolate, cocoa, cedar, gravelly/mineral, elegant fine tannins, long finish
• Food Matching: Grilled rump steak / steak frites, Roast or braised venison, Bone-in sirloin, Mature hard cheeses (e.g. Lincolnshire Poacher), Rich mushroom dishes and gamey stews
• Grape Variety: Cabernet Sauvignon : 70%, Merlot : 25%, Petit Verdot : 5%,

Winery

費里埃坐落在Margaux的經典產區，屬於三級列級莊，葡萄園約24公頃，土壤以深層礫石覆蓋石灰岩為主。酒莊在現任經營下重視生態與細緻栽培，實行手工採收與分地塊釀造，並採用天然酵母與溫和萃取。陳年以法國橡木桶為主（有部分新桶），同時保留陶甕與混凝土容器的使用，目的是在保持果味純淨與新鮮感的同時，塑造優雅而有層次的酒體。

Château Ferrière is a classified Third Growth located in the heart of Margaux. The estate covers about 24 hectares of deep gravel over limestone, producing wines that favour elegance and aromatic complexity. Today owned by Claire Villars Lurton, the domaine works with biodynamic principles, hand-harvesting and careful, plot-based vinification under the guidance of experienced consultants. The cellar program combines traditional barrel ageing in French oak (notably a portion of new oak) with concrete and amphora elements to preserve freshness and purity.